What is Iberian Ham

Iberian Ham is one of the great treasures of the Spanish diet: healthy, delicious and source of vitamins and minerals. In addition, Iberian Ham is a healthy cardio food that helps us take care of our cardiovascular system.

The high level of oleic acid presented in the Iberian ham is beneficial to reduce cholesterol, acting on the blood vessels by reducing the possibility of cardiovascular disease. In this matter, the Jamón Ibérico de bellota, due to its genetic characteristics and its high levels of oleic acidic is referred as “an olive tree with legs”. It has less saturated fat than other meats and hams, and improves substantially the cholesterol and triglyceride levels.

In addition, the fatty acids that are in these hams are not saturated, which means that the cholesterol does not increase and therefore the incidence of cardiovascular disease does not increased.

If we eat Iberian Ham with other foods with similar healthy properties for our hearts such as wine, fruits, vegetables and olive oil, will be able to say that we have a very healthy diet.

Iberian ham is also a source of iron, calcium and vitamin D, which helps our bones to grow healthy and developed. It is also an important source of antioxidants that prevent our cells to age.

The Iberian ham with more heart-healthy is the Acorn Iberian (Jamón Ibérico de Bellota), followed by the Feed Iberian. The secret lies in the freedom in which the pigs are fed are bred, basically acorns and feed, so that the pig is eating antioxidant substances and a high level of oleic acid (see key factors of the Iberian ham).

We should include Iberian ham in daily diet. In fact, we should take 2 or 3 servings of 100 grams per week, thus substituting other less-healthy red meat. Numerous clinical studies have confirmed the excellent nutritional properties of the Iberian ham. Its rich in vitamins and minerals, nutritional composition and the fact that its fat is composed by more than 50% by oleic acid (regardless of the quality of the ham – Feed or Acorn-) makes this ham a  delicious way to take care of ourselves!.

Parts of the Ham

Iberian_ham_parts THE MALLET is the part of the leg that presents greater quantities of meat. It is also considered the richest part, since it is from the tastier tender and juicy meat is removed. THE SIRLOIN is narrower and usually more cured and offers little fat content. It is less juicy than the mace, so it is recommended to start the ham from here when the consumption is going to be extended in time, in order to better preserve the ham and take advantage of the ham the best possible. THE SHANK is the part located between the Cane and the Mace and although it’s a very fibrous area, is also very tasty. THE TIP is completely opposite to the Hoof. It is very tasty and has a good level of fat content. THE ROD is commonly used to extract little chunks of ham, the texture of the meat is tough and fibrous, and presents different flavours.