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Why is it important to preserve the fat in our ham?

Today we are going to answer this question. Some people have separates the fat from the Iberian ham when they offer it to us, because they may consider that it is not healthy or that it gives a somewhat particular flavor to their precious ham, but if we are tasting an iberico bellota ham or similar, we can confirm that those who remove the fat are losing much of its beneficial properties.

The fatty acids that pigs ingest as part of their diet infiltrate into their tissues without being transformed

This means that this fat becomes part of your muscles directly. In other words, the fat infiltrates in the meat and gives rise to the famous little veins or fat that all slices of ham have.

We are not referring to the fat that covers the piece to protect it and that must be removed before tasting our ham, which you will be able to identify because it is usually more yellowish. We refer to that whitish fat that will be decisive in defining the appearance of our ham, its texture and its flavour.

What are the nutritional properties of fat?

One of the properties of Iberian pork fat is that it slows down the curing process. In this way, the salt penetrates and the meat dehydrates slowly, taking its time, resulting in a juicy and soft product.

It is important to know the nutritional properties of this fat. Specifically, that of Iberian ham contains between 55% and 60% of oleic acid. In proportions, it is approximately what the EVOO contains and we already know very well the benefits that olive oil has on cardiovascular diseases and its importance to fight against cholesterol.

In addition, this fat also contains monounsaturated fats and tocopherols, which have an antioxidant effect and different minerals such as phosphorus, calcium, iron, potassium, sodium, proteins, and vitamins B1, B6, and B12, which help the proper functioning of our brain.

The fat that interests us is that on the Iberian Bellota Ham

This is important. The only fat that gives us these nutritional values is the one that comes from the Bellota Iberian ham. The fat we find in the rest, such as cebo or serrano hams, do not have such regulated quality control although it is also good. In addition, the fat does not provide any distinctive touch.

The feeding of the pigs will determine its quality. Depending on it, it will fall into one or another classification:

The Bellota Iberico is one that has fed on the fruits of the cork oak, as well as pastures and other resources from the dehesas where they are raised in the open air.
The "Cebo de campo" is the one that has based its diet on feed made from cereals and legumes.
And the "Cebo" from feed, which have also been raised in intensive farms.

And now that you know all this, what will you do with the fat of your next Iberico de bellota ham? Well, taste it, of course.

See you in the next post!