Health information about Iberian Ham
The fat of the acorn-fed Ibérico pig contain more than 55% of oleic acid (monounsaturated). These fats, according to rigorous scientific studies, produce a beneficial effect over the level of cholesterol in the blood, producing an increase in the level of “good” cholesterol (HDL) and reducing the level of “bad” cholesterol (LDL). Only extra-virgin olive oil has a higher level of oleic acid.
The total amount of unsaturated fats in cured acorn-fed Iberian pork products is over 75%, making this the most heart-healthy of all known animal fats, and even healthier than some that are vegetable-based. This merit is not unique to the Iberian breed of pigs, but is largely due to their feed based on acorns and grass.
Iberian Ham is an excellent source of protein, vitamins B1, B6, B12, and folic acid, all of which are beneficial to the nervous system and help regulate proper cerebral functions. It is also rich in vitamin E, a powerful antioxidant, and in minerals such as copper, which is essential for bones and cartilage, as well as calcium, iron, zinc, magnesium, phosphorous, and selenium, which is closely linked to the anti-aging processes.
Acorn-fed Iberian Ham has the following energy component: 100 grams of acorn-fed Iberian Ham has less than 250 kcalories, meaning that a moderate consumption will not adversely affect low-calorie diets.
Acorn-fed Iberian Ham is an excellent substitute for red meat, as 100 grams of ham contain 43 grams of protein.
Have you ever asked yourself what is in a slice of Iberian Ham besides cured meat? Well, here is what you eat in a slice of this delicious delicacy:
High iron content and muscle pigments, more than 55% of oleic acid and less than 5g/100g of NaCl (salt). Non-volatile broken down protein components which enhance the sweet, salty or bitter flavours. More than 100 volatile components in high concentrations, with high flavour impacts, and low reaction thresholds. Some of these compounds are unique to dry-cured Iberian Ham, and are mainly derived from the oxidation of lipids, even though other volatile components formed by the break up of proteins are present.