IBERIAN HAM

What is Iberian ham?

Iberian ham, from the hind leg of the Iberian pig, is a gastronomic delight typical of Spain. Its production process begins with the breeding of pigs in oak forests, where they feed on acorns and herbs during the montanera, a key period for the development of its characteristic flavor. Subsequently, the hind legs undergo a curing process, which can last from one to four years. During this time, in controlled natural drying rooms, the fat gradually infiltrates into the meat, imbuing it with its unique aroma and flavor.
This meticulous process, combined with natural factors such as the pig's diet and climatic conditions, results in a high-quality final product, valued for its intense flavor, texture, and unmistakable aroma. Iberian ham is a true culinary treasure, representing the excellence and gastronomic tradition of the Iberian Peninsula.

Nutritional properties

• High-quality proteins: Iberian ham is an excellent source of high-quality proteins, essential for the construction and repair of tissues in the human body.
• Healthy fatty acids: It contains a balanced proportion of monounsaturated fatty acids, such as oleic acid, similar to olive oil, which has been associated with reducing the risk of cardiovascular diseases.
• Vitamins and minerals: It is rich in B-group vitamins, such as vitamin B1, B6, and B12, which are important for energy metabolism and neurological function. It also provides minerals such as iron, zinc, and magnesium, necessary for various bodily functions.
• Low calorie content: Despite its intense flavor and unctuous texture, Iberian ham has a moderate caloric content compared to other fatty foods, making it a healthier option within a balanced diet.
• Natural antioxidants: Some studies have shown that Iberian ham contains natural antioxidants, such as polyphenols, which can help protect the body's cells from damage caused by free radicals and oxidative stress.
• Facilitates iron absorption: The combination of heme iron present in Iberian ham with vitamin C, which is often consumed alongside this type of meat in dishes like ham with tomatoes, can improve the absorption of non-heme iron from other plant sources in the body.

Varieties of Iberian ham

There are various varieties of Iberian ham, distinguished mainly by the pig's diet and the curing process. Some of the most prominent varieties include:

• Iberian Acorn-fed Ham: Comes from Iberian pigs exclusively fed on acorns and natural resources during the montanera in oak forests. This type of ham is characterized by its intense and sweet flavor, unctuous texture, and deep aroma. It is considered the highest quality ham and is distinguished by its "acorn" label in classification.
• Iberian Field-fed Ham: Comes from Iberian pigs raised freely in oak forests, but supplemented their diet with natural feed and resources from the field. It has a milder flavor than acorn-fed ham, but retains the quality and characteristic juiciness of Iberian ham.
• Iberian Grain-fed Ham: Made from Iberian pigs mainly fed on feed in farms. It has a balanced flavor and firm texture, being a more accessible option in terms of price, but maintaining the quality and distinctive character of Iberian ham.

Within each variety, different categories can also be found according to the pig's racial purity and curing time. These categories are usually indicated on the product label and may include terms like "pure Iberian," "Iberian," or "acorn-fed," along with the designation of curing time, such as "reserve" or "grand reserve."

How to differentiate ham labels?

Iberian Ham: Recognize it and don't be deceived - Mentta Blog |
Differentiating the labels of ham can help us differentiate the quality of the product. For example, a black label indicates that the pig is of 100% pure Iberian breed and fed exclusively on acorns.

On the other hand, the red label practically indicates the same as the previous one. That is