In order to be called Iberian ham benefits the pigs must have at least a 50% purity of race and they should have spent some time feeding in the mountains. If this is not given, the ham is called serrano ham.
The Iberian breed pig is a descendent of the sus mediterraneus. It is perfectly adapted to live in the dry mountains, called dehesa, and the dificult climatological and environmental conditions. In Spain the Iberian breed pig is localized in three points:
- the southeast of Castile and Leon
- in Extremadura
- the north and southeast of Andalusia
Iberian breed pigs are raised under very special conditions of life and feeding and they find the perfect ecosystem in the vaste land of the dehesa.
The pricipal characteristics of an Iberian ham benefits, and what it makes it different from other hams, are the slightly salty taste and the unmatched aroma.
The acorn Iberian ham benefits contains fats with a great amount of oleic acid. This monoinsaturated fats are from great benefit for the human body because they tend to decrease the levels of harming cholesterol (LDL) and they increase the levels of “good” cholesterol (HDL). Only the extra virgin olive oil contains more oleic acid as the Iberian ham.
Food for the heart – The quantity of insaturated acid fats present in the Iberian acorn ham is over 75%. Which turns the ham in a good treat for the heart. The reazon for such high levels is not only the breed but specially the veggie feeding based on acorn and gras.
Besides the Iberian ham benefist offers more health: the elevated amount of proteins, vitamins (B1, B6 and B12) and folic acid, which is in charge of the good functioning of our nervs and brain. The ham also has an antioxidant and anti aging effect thanks to the high amount of vitamin E. The minerals like iron, zink, phoshor, selen, calcium and copper are essencial for the formation of bones and cartilage.
The Iberian ham contains a low proportion of salt. Usually it is around 2.5%, in comparison the Serrano ham, the Bayona ham or the Parma ham have higher levels, around 4.5%. The explanation for the lower level in the Iberian ham is because of the genetics of the Iberian breed. The meat has a higher concentration of infiltrated fats and a higher PH level which makes it more difficult for te salt to enter the meat.
On GastronomicSpain.com you can find a delicious Iberian Acorn Ham, breed in the dehesa of Andalusia, cut by han in thin slices and ready to eat. Place your order today online and enjoy all the taste of the best Iberian ham.
