Cinco Jotas cures the very best acorn-fed, pasture-raised cured meats in Spain. This duo includes packs of thinly sliced paleta shoulder and lomo pork loin. Serve at room temperature with your favorite wine to savor each bite of these treasures of Spanish cuisine.

The Ibérico de Bellota paleta shoulder is aged for two years in the mountain village of Jabugo. It is then sliced by hand by a master carver. Each bite has an intense flavor and meltingly delicious marbling.

The lomo embuchado pork loin is seasoned with garlic and smoked paprika. Aged for three months, it has a delicious smoky flavor.

Ibérico de Bellota dry-cured meats are marbled with beneficial fats with a rich intensity of flavor. The secret is the unique acorn diet and plentiful exercise enjoyed by Ibérico pigs.

Ibérico pigs are an ancient breed, found only on the Iberian Peninsula. Cinco Jotas raises its own herd of 100% purebred Ibérico pigs on the oak-tree studded forests of western Spain, called the dehesa. There they live and sleep outdoors, foraging for food and feasting on sweet bellotas, or acorns. During the montanera season, when the acorns are thick on the ground, they can gain ten pounds a day!

This amazing diet, and all that running around, result in meat that is marbled with beneficial acorn-flavored fats. During the curing process, this fat is transformed into a monounsaturated oil, much like extra virgin olive oil. In fact, there is evidence that eating Ibérico de Bellota will actually lower your cholesterol!