5J is the ultimate name in Spanish Iberico, producers of some of the finest Iberico ham from Spain. Iberico is made from Pata Negra pigs, a coveted Spanish breed of pigs prized for their privileged genetics that renders their meat with a fine marbling of sweet golden fat that melts in the mouth. To further enhance the flavor, the pigs are raised free in ancient forests of oak, feasting on fatty acorns (bellotas), which adds even more wonderful fine fat and rich, lingering nutty flavor that's indescribable.
This Iberico Pork Loin (Lomo) is a dry sausage is cured in the mountains and rubbed with the famed Pimenton de La Vera – smoked paprika – adding an additional layer of smoky flavor to the mix. It’s presented as a half piece for you to display on your appetizer board. After you're done admiring it, cut into thin slices to fully appreciate the texture and flavor of this fine sausage. Serve it as part of a tapas assortment, an appetizer, by itself with some crusty bread, or with thin slices of Manchego.