Our deboned jamón is cut into three parts that are packed together.
A Cinco Jotas ham by Sanchez Romero Carvajal is a culinary masterpiece. After the salting and drying stages, the hams undergo the most long-winded and mysterious process: ageing in the bodega, where they are hung in a constant Atlantic breeze under the supervision of the “maestros jamoneros” (ham masters). They remain there until the reach the desired level of maturity.
A jamón is divided into a shank end, shank, knuckle and shank. Once it has been salted and dried, every Spanish jamón spends up to three years ageing in vaulted cellars, ageing in the Atlantic breeze.
Some storage tips:
- Store the ham in 5–10 °C.
- Cut surfaces should be covered in slices of the ham’s own bacon fat and a cloth.
- For the fullest flavour, enjoy the ham in wafer-thin slices at room temperature (approx. 20–25 °C).
- Serve the slices on a shallow plate. Avoid stacking too many slices on top of each other and serve a selection of slices from different parts of the ham. This allows you to sample the different subtle nuances in flavour.