Distribution of Ham
Cinco Jotas (5J), faithful to its origins, has preserved the purity of the race, preserving also the natural ecosystem in which it develops. For more than 130 years, Cinco Jotas (5J) has maintained the artisan and natural elaboration of all its products, preserving the experiences and traditions transmitted from generation to generation. The natural wineries of Cinco Jotas (5J) maintain constant humidity and temperature, thus achieving a slow and natural healing where nature is the main protagonist. Located in Jabugo, Jabugo has a unique and privileged microclimate, ideal for the healing of 100% Iberian Ham. There is a perfect synchrony in the important healing process that tempers, sets and enhances the texture and flavor that distinguishes a good Five 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 pure Iberian pigs raised in freedom in the meadows of the Iberian peninsula. Pigs receive exceptional care throughout their lives, which directly affect the excellence of the final product. The ham, once exploded and after a process of salting, begins a long and delicate healing process in the natural wineries of Sánchez Romero Carvajal in Jabugo. The microclimate of the area declared Unesco Natural Park and Reserve of the Biosphere meets conditions that make it especially suitable for the smooth and correct healing of each of the pieces. The natural wineries of Sánchez Romero Carvajal located in the heart of the Sierra de Aracena and Picos de Aroche give the ham color, aroma and flavor throughout the more than 25 months of the approximate duration of the healing of each piece. A product of high quality and prestige, with an unparalleled flavor, aroma and texture.
Our distribution brand COVAP is a symbol and guarantee of tradition and quality. Thanks to the closed cycle of production, we can guarantee the authenticity of the whole process: the breed, the breeding, the feeding and the healing of each piece. 100% Iberian bellota hams COVAP, have an international reputation and are located in the best and most select places of sale and establishments of restoration of the world.
Since 1930, Beher have produced Iberian hams and sausages of the highest quality in Guijuelo, fruit of constancy and effort to control the entire production process. Hams and whole pallets, loins and sausages in whole pieces and half pieces and traditional slices have always been the protagonists of our distribution catalog.
In the cellar of Dehesa Barón de Ley is carried out the entire process of processing both the Iberian hams of the firm as the shoulder and other sausages that make up the range. The facilities have six dryers dedicated solely to curing hams and pallets of pure Iberian pork and acorn, a process that lasts 30 months in the case of the first and 20 in the second. The final product, hosted by the prestigious D. O. Dehesa de Extremadura, is impeccable.