Cinco Jotas

By: Pablo Pérez, Miguel Torras, Jan Canet, Jorge Torras

Alex Roqueta
 Production process
That the spanish cured ham arrives to your house it needs or requires from a production
process. First of all, the pig needs to be iberic and needs to be feeded with acorns, we
need to consider that this process has a duration of 2 years to be iberic, then the pig is
killed and we get the legs of the pig, and afterwards we need 3 more years so that the
maturation process is complete, with situations like salt, . To control their maturation
process they need to be located in a place close to the level of sea, as a consequence this
helps that the leg of the pig is protected. Once this process is finished, we need providers
so that it arrives to the commercial ambient. Finally, you can enjoy the 5J in your house.
 Summary of Direct, Indirect, Variable and Fixed Costs
VARIABLE FIXED

- Feeding pigs with acorns - Salary worker dedicated to healing

- Salt - Machinery that cuts ham legs
- The process of curation - Machine to kill the pigs
- The process when you get rid of the - Knifes to unravel
DIRECT fats of the pig.

- Supplies (light). - Support collaboration (staff)

- Delivery cost. - Amortization of equipment and
- When you transport the pigs to the
utensils (only used for shoulders and
cellar.
INDIRECT - paw preparation utensils. hams)
- Rental of the local
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