100% Iberian Acorn-Fed Lomo, Sliced 80 g – Cinco Jotas

At Made in Spain Gourmet, Cinco Jotas 100% Iberian Acorn-Fed Lomo, Sliced is selected as one of the great references of premium Spanish charcuterie. Artisanally produced in Jabugo using loins from 100% purebred Iberian pigs, free-range in the dehesa and fed on acorns during the montanera, it represents an exceptional combination of breed, territory, time and craftsmanship. Its outstanding quality, flavour and texture make Cinco Jotas sliced lomo one of the most highly regarded products in Spanish gastronomy.

Cinco Jotas follows a traditional recipe in which paprika, spices and natural curing complement the meat without masking its distinctive character. The result is a lomo with an intense aromatic profile, a firm and meaty texture, and a long, elegant flavour deeply connected to the dehesa.

As it is a naturally produced artisan product, each piece may present slight variations in weight and individual nuances, which are inherent to a product of this category.

A Premium Iberian Cut of Exceptional Quality

Cinco Jotas Lomo is made from one of the finest cuts of the Iberian pig: the loin. Its intramuscular fat provides juiciness and creates the characteristic marbled appearance that distinguishes the highest-quality pieces.

When sliced, it reveals a bright red colour accompanied by fine veins of lightly golden fat. This marbling is not merely a visual feature: it contributes directly to the lomo's silky texture, lingering finish and ability to gradually melt in the mouth.

It is designed for those looking for 100% Iberian acorn-fed lomo with a deeper and more aromatic expression than conventional cured sausage products.

Tasting Notes – Cinco Jotas Lomo

Appearance
A beautifully marbled cut, marked by fine veins of slightly golden intramuscular fat. The meat has a bright, clean red colour that hints at the intensity of the product.

Aroma
Intense and powerful, with notes of the dehesa, acorns and spices, accompanied by nuances of smoked wood, toasted sugar and bread crust.

Texture
Firm, meaty and pleasantly succulent, with intramuscular fat that provides smoothness and a long finish while maintaining the structure of the meat.

Flavour
Slowly melts in the mouth, revealing notes of paprika, garlic and spices, with smoky nuances and a subtle spicy touch. The aftertaste is long, balanced and particularly pleasant.

100% Iberian Acorn-Fed Lomo: Breed, Acorns and Dehesa

The designation 100% Iberian acorn-fed identifies a product made from purebred Iberian pigs, raised free-range and fed on acorns and the natural resources of the dehesa during the montanera season.

This environment has a direct influence on the final quality of the product. The animals' natural movement, diet and long rearing period encourage the development of highly prized intramuscular fat, contributing to the meat's distinctive texture and sensory complexity.

Cinco Jotas maintains a close relationship with the dehesa of the Sierra de Aracena, focusing on controlled, non-intensive livestock farming. Respect for natural cycles, animal welfare and the balance of the ecosystem is part of a philosophy in which sustainability is directly linked to product excellence.

Jabugo: The Origin of a Unique Tradition

Cinco Jotas 100% Iberian Acorn-Fed Lomo is produced in Jabugo, Huelva, one of the most prestigious locations in Spanish Iberian gastronomy.

The microclimate of the Sierra de Aracena and Picos de Aroche, the tradition of its curing cellars and generations of accumulated expertise create privileged conditions for the slow curing of the pieces.

At Cinco Jotas, production requires time, the quiet atmosphere of the curing cellars and the expertise of numerous master craftsmen who oversee every stage of the process. Exceptional products cannot be rushed: the final result is built slowly until the perfect balance between aroma, texture and depth is achieved.

Origin and Traceability

Producer: Cinco Jotas
Origin: Jabugo, Huelva, Andalusia, Spain
Breed: 100% Iberian
Diet: Acorns during the montanera season
Rearing: Free-range in the dehesa
Production: Artisan production and natural curing

Product Information

Product: 100% Iberian Acorn-Fed Lomo – Pork Loin
Format: Sliced, vacuum-packed in an 80 g pack
Category: Premium Iberian Charcuterie
Origin: Jabugo, Huelva, Andalusia, Spain

Ingredients

100% Iberian pork loin, sea salt, spices, antioxidant E-301 (sodium ascorbate), and preservatives E-252 (potassium nitrate) and E-250 (sodium nitrite).

Allergens

Always check the information provided on the product label to confirm any potential allergens or traces.

Best Before

Please check the date indicated on the packaging or product label. Shelf life: approximately 6 to 9 months from production.

Storage Conditions

Store refrigerated and protected from light and sources of heat. Once opened, keep refrigerated and well protected to preserve its aroma and texture.

To fully appreciate its organoleptic qualities, allow the product to come to room temperature before serving.

Ideal storage temperature: 5–10 °C
Ideal serving temperature: 20–24 °C

Average Nutritional Values per 100 g

Pairing and Culinary Uses

Cinco Jotas 100% Iberian Acorn-Fed Lomo reaches its full expression when served in thin slices and slightly brought to room temperature.

It pairs particularly well with sourdough bread, bread with tomato and extra virgin olive oil, mature Spanish cheeses, almonds and other nuts, premium olives and gourmet preserves.

When it comes to wine pairings, it works beautifully with different styles depending on the occasion. A Cava Brut or Brut Nature provides freshness; a Fino or Manzanilla enhances its salty and spicy nuances; while a Spanish red wine with moderate ageing complements its aromatic depth.

It can also be used in gourmet cooking, although given the quality of the product, it is best enjoyed in simple preparations where the lomo remains the star.

How to Enjoy 100% Iberian Lomo

To appreciate its full complexity, serve the lomo in thin slices, ensuring that each slice includes some of its characteristic intramuscular fat.

It should not be served too cold. After taking it out of the refrigerator, allow it to come closer to room temperature so that the fat becomes more silky and the aromas can develop fully.

Good bread, a few drops of extra virgin olive oil and a glass of Spanish wine are all you need to create an exceptional gourmet appetiser.

A Gem of Spanish Gastronomy

At Made in Spain Gourmet, Cinco Jotas 100% Iberian Acorn-Fed Lomo is part of a selection dedicated to Spanish products with exceptional origin, traceability and gastronomic quality.

Its combination of pure Iberian breed, acorns, dehesa, Jabugo, natural curing and artisan craftsmanship makes this lomo one of the most recognisable references in premium Spanish charcuterie.

A product for those who understand that true gastronomic luxury lies not in complexity, but in exceptional raw ingredients treated with respect, expertise and time.