Pure Spain visit Sevilla & Jabugo – the very heart of Cinco Jotas.


When choosing our Spanish suppliers the key factors are the Provenance, Authenticity and Integrity of the products we sell.  A recent trip to Jabugo, in the region of Extremadura, gave us the opportunity to experience how Cinco Jotas have carved out (excuse the pun!) a reputation for unparalleled husbandry, superb production facilities and ultimately the most exquisite charcuterie products available in Spain.

Pure Spain spent two days with the Cinco Jotas team – initially wandering through the ‘dehesa’, where the Iberico pigs roam freely with up to two hectares of land per pig.  The pigs feed on local pasture land and forage for acorns under oak trees for at least a year, giving the meat its characteristic sweet, nutty taste.  The Cinco Jotas production facilties are the central point of the town of Jabugo where the ham legs are cured in traditional cellars for up to three years.  Here we tasted expertly carved slices of Jamón Ibérico Bellota (100%) combined with a glass of Oloroso sherry – a delightful combination so we discovered!  The historic building boasts a history reaching back to the 19th Century so it is not hard to imagine the importance of the company to the local community and the stunning countryside beyond, where the pigs enjoy unrivalled attention and husbandry.

On the second day our trip moved to Sevilla, another Spanish city that offers so much history and excitement.  Staying at the Casas de la Judería Hotel near the city centre is an experience not to be missed, offering a maze of courtyards, water features and a welcome break from the vibrant city beyond its walls.  Fittingly the day ended with a few local tapas and a visit to a Cinco Jotas restaurant.  From “Field to Fork” you might say!

Cinco Jotas is a legendary brand with more than 130 years of experience conserving the purity and authenticity of the best, and most coveted, 100% ibérico pork products in the world.  The unique climate in Jabugo enhances the curing process of the ham and helps contribute to, what many consider to be, the most exclusive ham in Spain.