The Flavor Of Excellence

In the quiet Southwest corner of the forests in Spain, culinary magic occurs. There, you’ll find purebred Iberian pigs (“jamón de bellota”) roaming free range under the auspicious care of Cinco Jotas — the world-renowned maker of Ibérico ham since 1879. The flavor of this prized food results in large part to the acorn diet these pigs enjoy during the fall season while roaming through the woodlands of Jabugo. Acorns are sweet and plentiful then, rendering a unique, nutty and utterly addictive flavor profile to the meat. 

Both an art and a science, producing the final product takes precision, expertise and a long history of tradition.

"Jamónes," or hams, are hung in curing cellars for up to five years and meticulously checked, turned, and even sniffed to ensure excellence.

Once ready, Master Carvers (akin to a sommelier with wine), expertly dole out the delicacy in thin slices that are artfully plated. 

It is known throughout the world as “Pata Negra” (black hoof) — a label provided by the Spanish government that distinguishes it from others claiming the same delicacy. With only 9% of Iberico ham slated as Pata Negra (both father and mother pig must be purebred), it’s understandable why it is considered the world’s best ham.  

Cinco Jotas is considered one of Spain’s National Treasures and has gained recognition far beyond the Iberian Peninsula, partnering with The World’s 50 Best Restaurants (a panel of over 1,000 culinary experts providing an annual list of the finest restaurants around the globe) and sold in over 40 countries.

From October 20 through November 3, it arrives in South Florida in a delectable Miami GastroTour. Cinco Jotas has paired with some of the area’s most celebrated restaurants including L’Atelier de Joël Robuchon (which recently garnered 2 Michelin Stars), famed Basque restaurant, Leku and Chef Nando Chang’s much-buzzed-about Itamae.

Each of the 13 restaurants participating will offer a unique interpretation of a dish showcasing the beloved 5 Jotas product.

Take, for example, the iconic Italian eatery Fiola, who will be serving a delightful Burrata salad with Cinco Jotas or Spanish master Chef Deme Lomas from Niu Kitchen, who will dazzle diners with his incorporation of the delicacy paired with Charbroiled Branzino.  Chef Pablo Zitzmann, known for his out-of-the-box creations at Zitz Sum, wins diners’ hearts (and palate) with an ethereal potato beignet crowned with Cinco Jotas, Yusu Kosho, nori and caviar. 

Diners can choose to sample creations at one restaurant or, in true tapas-hopping Spanish tradition, visit various in one night. Master carver Luis Osa will demonstrate the proper way to carve the signature ham.

For more information, visit https://www.cincojotas.us/gastrotour-miami2022