Iberico de bellota ham is beneficial for cardiovascular health, since according to several studies the monounsaturated fatty acids it contains help to lower cholesterol levels, reducing the risk of suffering from a large number of pathologies. Its composition highlights the oleic acid, which is the usual component of olive oil, which is why nutrition experts have come to describe the Iberian pig as “an olive tree with legs”. But not only that. “Iberian ham is a product that is very rich in high-quality proteins and essential amino acids that make it recommended for daily consumption.
In addition to being an irresistible food, it contains vitamins of type E, B1, B6 and B12 that benefit the nervous system and the functioning of the brain, it is an antioxidant and is rich in minerals such as iron, phosphorus, potassium and zinc”, they assure in the company Enrique Tomás.
At Joselito, another of the Iberian kings, they make it clear that for every 100 grams of ham we consume a third of the daily recommended protein and up to 30% of the phosphate. The accumulation of cholesterol and the risks of coronary heart disease were investigated in the study Effect of ham protein substitution on oxidative stress in older adults, presented in 2003 by Dr. Paula Mayoral Badiano, in collaboration with the University of Salamanca and the Mayo Clinic from USA. “This study carried out with acorn-fed Iberian ham indicates the beneficial attributes of ham for cholesterol regulation,” says Joselito’s firm.
Along the same lines, Señorío de Montanera, which raises acorn-fed Iberian pigs with the Extremadura Denomination of Origin, states that “100% Iberian acorn-fed ham has a high level of natural antioxidants, so its moderate consumption represents a highly healthy pleasure. They also add: “the high percentages of monounsaturated fats and tocopherols act as powerful natural antioxidants that, in addition to making them exquisite, give them a protective effect against cardiovascular diseases, regulating our metabolism and helping to reduce cholesterol in a healthy way. similar to olive oil and placing it among the most complete foods in the Mediterranean diet”.
At Cinco Jotas, the leading company in the Jabugo Denomination of Origin, they describe the consumption of 100% Iberian Pata Negra ham as a “healthy and harmonious pleasure” while highlighting the benefits of its consumption, recalling that “the acorn is made up of of starches and oleic acid, the main reason why Pata Negra ham is such a healthy food.This oleic acid is a type of monounsaturated fat that helps us regulate our metabolism.Thus, it reduces bad cholesterol or LDL and prevents diseases cardiovascular”.
The objective of the study was to evaluate the effect of substituting 120 grams of meat for the same amount of acorn-fed Iberian ham in a group of elderly people over six weeks, and how this change in the usual diet would affect blood pressure , plasma lipid levels and the balance between oxidants and antioxidants. All of them, bearing in mind that quercetin is a natural antioxidant that is very present in Iberian ham. “The result of the evaluation reflects, after six weeks, the improvement in oxidative stress and the reduction in mean arterial pressure and triglycerides. And it explains that the mechanisms by which the consumption of acorn-fed Iberian ham improves the oxidative stress, are based on the presence of specific antioxidant substances such as quercetin and the high content of oleic acid, which helps prevent the oxidative modification of HDL,” they say in Joselito. Experts highlight the role of quercetin, a flavonoid derived from acorns and present in Iberian ham, which helps maintain the circulatory system in good health and reduces cardiovascular risk thanks to its high antioxidant activity.
An ambitious clinical study carried out by the Juan Ramón Jiménez Hospital and the Huelva-Costa Health District, in collaboration with Cinco Jotas, also showed in 2017 that 100% Iberian acorn-fed ham not only significantly reduces bad cholesterol levels, but also which, in addition, does not entail an increase in weight or abdominal perimeter. The research was led by doctors Emilio Márquez Contreras, responsible for the project and the field work in Primary Care, and Antonio León Justel, already in the hospital setting.
During a period of eight weeks, a total of one hundred healthy individuals between the ages of 25 and 55 included 40 grams of this firm’s acorn-fed 100% Iberian ham in their breakfast. Their analyzes were compared to another eight-week period in which the same individuals followed their usual diet. “After the study we can affirm that the consumption of this ham in a daily dose of 40 grams is recommended for the general population, since it does not increase the risk of suffering from cardiovascular diseases and also has favorable effects on different lipids and uric acid. “, stated Dr. Márquez after the presentation of the study. Of course, these nutritional benefits refer to the ham coming only from the Iberian pig fed with acorns in the dehesa. Iberian pigs are adipogenetic animals, that is, they are capable of storing large deposits of lipids, which, by means of a biological mechanism, infiltrate the muscle masses, which gives rise to this characteristic fatty infiltration that gives their meat an incomparable unctuousness. , tenderness, texture and aroma.
A gastronomic treasure
In the Iberian Pig Manual edited by Aeceriber, the Spanish Association of Iberian Pig Breeders, it is emphasized that an Iberian ham is the result of a careful production process that harmonizes traditional craftsmanship and technological processes, in which the maturation time and resting in natural cellars plays a transcendental role. The quality standard requires a minimum processing time for Iberian hams that ranges between 600 and 730 days (depending on whether they weigh less than or greater than seven kilos, respectively), 365 days for shoulders and 70 for canes of loin.
The process of making the Iberian ham and shoulder is done by hand, beginning with a cold manual knife profiling (2-5ºC). This consists of the removal of the meat stuck to the legs and part of the covering fat from its outer area, and which ends with the typical Serrano cut in V. In the same operation, the piece is pressed to remove the blood found inside the blood vessels. At the end of this phase, the pieces are weighed individually and classified according to their weight to start the salting, which in the Iberian is always done dry. The legs and shoulders are stacked and covered with sea salt in the cold and humid environment of the salting chamber.
At the end of the salting phase, the washing begins, where the hams are washed with hot water to remove the salt that remains on the surface, and the post-salting in chambers with adequate ventilation that ensures the correct renewal of the air. This phase lasts between 90 and 120 days. At the end of this process, the pieces will have reduced up to 20% of the weight they had when entering the salt. The next stage is drying, which takes place in natural dryers with subdued lighting. In them the temperature ranges between 15º in the spring months and 25-30º in summer.
The final stage corresponds to maturation and aging. To achieve a slow maturation, at the end of the summer the hams go to the cellars, where the cebo hams remain between 9 and 12 months, depending on their weight, and the shoulders between six and nine months. The hams finish developing after an additional period ranging from 18 to 36 months, while the shoulders need between 12 and 24 months. During this time, the compounds that make up its aroma are concentrated and finish their development through slow chemical and enzymatic reactions, which are enhanced by the presence of yeasts and fungi on the surface of the pieces, which should give them a white velvety appearance. The Iberian Pork Manual ensures that the final bouquet of the ham depends on a good and slow execution of this phase. To determine the optimal moment of consumption, the ham master pierces or punctures the piece to check that the aroma inside is adequate. On the nose, a good ham must give off a pleasant and strong smell that ensures its optimum quality.
unique sensations
The organoleptic and sensory characteristics of Iberian ham are determined by a color of the slices that ranges from purple red to pink. When cut, the fat should appear evenly distributed with good infiltration forming fine white streaks. Its flavor is round, permanent, tasty with sweet touches (never salty), with a prolonged aftertaste that is difficult to describe. It induces salivation and causes a velvety sensation on the tongue that stimulates the throat, palate and back of the mouth. In this, it presents a soft, juicy texture without edges due to the fat content and the maturation process.
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