April 28, 2016 - New York, NY


Thursday, June 16 is World Tapas Day, to be celebrated in Spain and around the world with special menus created by the world’s top chefs, celebrations, workshops and recipes.

Chefs from acclaimed NYC restaurants including Casa Mono (Mario Batali’s restaurant, where Diego Moya is Sous Chef), and restaurants across the county will be serving tapas platters made with Cinco Jotas acorn-fed 100% ibérico ham, which is called Spain’s National Treasure.

Tapas are a variety of small Spanish dishes, served as a snack with drinks. They are an important part of Spanish lifestyle – as friends gather to socialize, enjoy music and share plates of tapas, in very casual tapas bars.

They are made from traditionally Mediterranean ingredients, especially olive oil, garlic, seafood and free-range pork, much of which comes from free range black pigs, used for jamón ibérico (pure 100% Ibérico pigs are found only in certain regions in Spain; the economy of many regions of Spain is totally dependent on the raising of the pigs, and the production of the ibérico ham. (The name ibérico comes from the Iberian Peninsula).


The Cinco Jotas brand of acorn-fed 100% ibérico ham is considered the finest in Spain. It is also the most expensive, because it takes years to produce. (The ham we are bringing took 5 years to produce) It is a delicacy, like fine caviar, and the flavor is almost indescribable – it melts in your mouth!


Acorn-fed Ibérico ham is a staple of the popular Mediterranean diet and contains the same type of heart-healthy oleic acid as olive oil. (Acorns are very high in oleic acid). Acorn-fed 100% ibérico pigs are often referred to as “olive trees with four legs.”


The heritage pigs roam freely on more than 4 acres of meadows each, feeding mostly on acorns, with local grass, and wild herbs.   Cinco Jotas is dedicated to sustainability and humane practices. The company produces all of its products in an artisan, natural way, using traditions and experience handed down for generations.