Spain’s National Treasure and Culinary Icon - Cinco Jotas –
For Hong Kong People with Discerning Taste
Prized acorn-fed purebred 100% ibérico since 1879
(Hong Kong, 22 March, 2018) No other animal in the world is as exclusive as a Cinco Jotas pig. Since 1879, Cinco Jotas’ free-range heritage pigs have grazed freely on meadows nestled in a UNESCO Biosphere Reserve in southern Spain producing what is considered to be the finest 100% jamón ibérico de bellota in the world (bellota is Spanish for acorn).
The ibérico hams of Jabugo, Spain (the birthplace of Cinco Jotas) have their own Denominación de Origen and are considered both a national and international gastronomic treasure. Cinco Jotas’ ham has achieved the coveted Black Label classification which identifies the 100% pure-bred pedigree status of their pigs, certifies that they are accord fed, free range, have a large minimum amount of grazing area, and have been cured for at least 24 months.
The robust health and natural diet of Cinco Jotas’ pigs contribute to an exceptionally aromatic and delicious ham. Feeding freely on acorns, mushrooms, grass, roots and wild herbs produces a ham with a delicate sweetness and nutty flavour alongside nuances of spices and garlic. The pigs play their part too, as they are the real connoisseurs and very selective —the sweeter the acorn, the better!
The pig’s upbringing is a far cry from how most meats are produced almost anywhere, grazing free range all their lives, cared for by swineherds who have learned the trade from their fathers and grandfathers, never being enclosed except when new-born for safety and security alongside their mother.
The secret is also in the curing cellar, or bodega in Spanish. Cinco Jotas’ 100-year-old, under-ground, natural curing cellars are some of the most unique in the world, where artisans work together in harmony with nature to create their masterpieces. Generations of cellar masters have perfected exactly how to cure, each ham being pampered individually; masters verifying each ham, moving the ham around the cellar for optimal results based on the changing ecosystem, and lovingly protecting each of them manually with olive oil.
The final step of the curing process involves the calador (the master ham sniffer) who is the last to quality test Cinco Jotas produce before leaving the cellar to head to acclaimed tables around the globe. A calador can recognize more than 100 different smells perceivable in a ham to help rate on four categories and to verify that the ham has reached its full maturation and level of excellence.
Even carving the ham is an art form, as demonstrated by Cinco Jotas Master Carver, Severiano Sanchez. Sanchez is an expert in bringing out the ham’s natural flavours by carving fine, thin slices that are just the right size for a single bite. The slice luxuriously melts in your mouth releasing its aroma and flavour in every corner of the palate.
Cinco Jotas premium luxury ham is found at the world’s most selective delicatessens, such as the Food Hall at Harrods (London), Dean & Deluca (New York) and Galeries Lafayette (Paris).
Cinco Jotas is now available at top restaurants and fine gourmet shops across Hong Kong.
-ENDS-
Issued by GHC Asia on behalf of Cinco Jotas
For media enquiries, kindly contact:
Annette Wong | (852) 2810 0532 | [email protected]
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