Cinco Jotas´ Caña de Lomo de Bellota 100% Ibérico (cured pork loin of acorn-fed pig) is a cured sausage made in a completely artisan way in Jabugo, Andalusia, from a whole piece corresponding to the lumbar muscle mass. It is characterised by a powerful and fragrant aroma, a faint garnet and ash colour with a very defined shine, and a mild paprika flavour with hints of smoke. 

The traditional recipe for Cinco Jotas pork loin is a delicacy of the traditional Spanish recipe book, with its sweet aroma derived from paprika, and the intensity that comes from the natural curing process.

Cinco Jotas loin is one of the gastronomic references of in Spain. The loin is obtained from pure Iberian pigs fed exclusively on acorns. A rich product that forms part of the Mediterranean diet. It is made from the best pure Iberian pigs reared in the wild in the south of the Iberian Peninsula. The animals receive exceptional care throughout their lives and are fed only on acorns during part of their fattening process. This type of feed provides a high percentage of oleic acid.

Cinco Jotas pork loin helps to reduce harmful cholesterol and is rich in omega 3, omega 6 and omega 9.