The most common myths about Iberian ham: True or false?

Iberian ham is one of the most iconic products of Spanish gastronomy, steeped in history and tradition, and has great international recognition.

However, it is also the subject of many misunderstandings that can confuse consumers. From misconceptions about its origin and quality, to false beliefs about its benefits or care, it is important to demystify what surrounds this delicacy. In this article we want to help you separate fact from fiction so that you can fully enjoy its flavour and essence.

1. The fat in Iberian ham is harmful to health

False. Nothing could be further from the truth. The fat in Iberian ham, especially in acorn-fed ham, contains a high percentage of oleic fatty acids, similar to those in olive oil. This type of fat helps reduce LDL cholesterol (the bad kind) and increase HDL cholesterol (the good kind), making it an ally for cardiovascular health. It also provides vitamins such as E, known for its antioxidant power, which reinforces its value within a balanced diet.

2. The black hoof guarantees that it is a quality Iberian ham

False. Although the expression “pata negra” is usually associated with the highest quality, not all black hooves indicate that it is an Iberian ham. This trait can appear in other breeds of pig. The true quality of Iberian ham depends on factors such as the purity of the breed, the feed and the curing time, which are regulated by the Quality Standard for Iberian Ham. Therefore, it is essential to look at official labels and certifications.

3. The curing time of Iberian ham indicates quality

True, but with nuances. A longer curing time enhances the flavours and texture, but it is not the only indicator of quality. Factors such as the type of feed and the conditions of the curing process have a significant influence. For example, a smaller ham may require less curing time than a large one without losing quality. In general, acorn-fed Iberian hams usually exceed 36 months of curing, but always adapted to the size of the piece.

4. Iberian ham only comes from pigs fed with acorns

False. Although acorn-fed Iberian ham is the most iconic, not all Iberian hams come from pigs raised exclusively on acorns. There are different types depending on the diet: fattening, free-range fattening and acorn-fed. Fattening pigs are fed mainly on feed, while free-range fattening pigs combine feed with grasses in extensive pastures. All of these hams share the characteristic quality of the Iberian breed, but each type offers unique nuances that reflect its upbringing.

5. Iberian ham should never be frozen

True, although with exceptions. Freezing a ham can alter its texture and flavour due to the formation of water crystals. However, if there is no other option, the trick is to vacuum pack it and defrost it slowly, preferably in the fridge. In the case of packets of already sliced ​​and packaged ham, some brands indicate whether they can be frozen without compromising their quality too much.

6. Iberian ham does not expire

False. Although Iberian ham is a cured and long-lasting product, it has a best-before date. It is essential to store it properly, in a cool, dry place, to prevent it from drying out or losing its flavour. In the case of sliced ​​ham, it is important to respect the dates indicated on the packaging to enjoy it at its best.

Beyond the myths, Iberian ham is an extraordinary product that deserves to be enjoyed with full knowledge. At Jamonarium, we encourage you to discover the reality behind these beliefs and to discover the different varieties and nuances that make this delicacy an emblem of Spanish gastronomy. If you have any doubts or need advice, we are here to help you with your choice and bring the best Iberian ham directly to your table.