Distribution of Iberian ham
Cinco Jotas (5J), faithful to its origins, has preserved the purity of the race, while preserving the natural ecosystem in which it develops. For more than 130 years, Cinco Jotas (5J) maintains the artisanal and natural elaboration of all its products, conserving the experiences and traditions transmitted from generation to generation. The natural drying cellars of Cinco Jotas (5J) maintain constant humidity and temperature, thus achieving a slow and natural curing process where nature is the main protagonist. Located in Jabugo, This village has a unique and privileged microclimate, ideal for the curing of 100% Iberian Ham. There is a perfect synchrony in the important curing process that tempers, fixes and enhances the texture and flavour that distinguish a good Ibérico Cinco Jotas Ham (5J) from Jabugo.
Sánchez Romero Carvajal is a rich and healthy product that is part of the Mediterranean diet. Made from a selection of the best purebred Iberian pigs raised free in the dehesas of the Iberian Peninsula. The pigs receive exceptional care throughout their lives, which directly affects the excellence of the final product. The Iberian ham, once cut and after a process of salting, begins a long and delicate process of curing in the natural cellars of Sánchez Romero Carvajal in Jabugo. The microclimate of the area declared Natural Park and Biosphere Reserve of Unesco meets certain conditions that make it particularly suitable for the slow and correct curing of each of the hams. The natural cellars of Sánchez Romero Carvajal located in the heart of the Sierra de Aracena and Picos de Aroche give the Iberian ham colour, aroma and flavour over the more than 25 months of approximate duration of the curing of each piece. A product of the highest quality and prestige, with an unequalled flavour, aroma and texture.
Our COVAP distribution brand is a symbol and guarantee of tradition and quality. Thanks to the closed production cycle, we can guarantee the authenticity of the whole process: race, breeding, feeding and curing each piece. The 100% Iberian acorn-fed Iberico hams, COVAP, treasure an international fame found in the best and most selected delicatessen stores and catering establishments in the world.
Since 1930, Beher produces, in Guijuelo, hams and Iberian dried sausages of the highest quality, the result of perseverance and effort in controlling the entire production process. Hams and whole shoulders, loins and dried sausages, in whole pieces, half pieces and traditional slices have always been the protagonists of our distribution catalogue.
In the curing cellars of Dehesa Barón de Ley the whole process of elaboration is carried out for the Iberian hams, shoulders and dried sausages from the firm that make up the range. The facilities have six dryers dedicated solely to curing hams and shoulders of pure Iberian pork and acorn, a process that lasts 30 months in the case of the hams and 20 in the case of the shoulders. The final product, hosted by the prestigious D. O. Dehesa de Extremadura, is a remarkable product.