Attributes of the Iberian Acorn Ham

The Spanish Jamon Iberico (Iberian ham) is the name which is given exclusively to hams from the Iberian pig breed. The Iberian pig is the last pig breed in Europe living in the open, typically under the oak trees growing in the Spanish mountains in Andalusia and Extremadura. .

Its origin goes back to the ancient Mediterranean wild boar. It is said that the micro climate of these hills is ideal for the oak trees which provide the acorns on which the pigs feed.The keyword of the secret of its taste is acorns.

During the 'montanera', the period during which the pigs reside in the mountains, their favourite food is acorns from the oak trees. When the pigs are exclusively fed with acorns, the ham will be labeled 'de bellota' (the best).

The important factor of all ham, whether produced from white or Iberian pigs, is its intramuscular fat, which is different to the one on the surface.

Intramuscular fat directly influences the texture, palate and aroma of the ham. This fat located among the muscle fibers in jamón ibérico is of bromatologic, culinary and gastronomic importance and contributes to the juiciness of the meat and its digestibility, both in the mouth and in the stomach, when consumed.

With this piqued interest in diets that lead to healthy hearts, pork from Iberian pigs, and therefore Jamón Ibérico, has attracted great interest because of a unique factor in its composition that makes it quite different from ordinary white pork

Jamón Ibérico contains a high percentage of oleic acid (which is why it is sometimes called “a four-legged olive tree”) and, in contrast, the levels of saturated fatty acids are low.

 It is just the opposite of white pork. Jamón´s intramuscular fat has a low percentage of saturated fat and cholesterol, and this is why it is a food that can and must be present in heart healthy diets. Regarding other Iberian pig products, such as chorizo, salchichón, lomo (loin) and paleta (shoulder) they all have the same properties as does the jamón.

 Therefore, the Iberian pig, due to (a) its zootechnical behavior, living in the free-range Spanish pastures, (b) its unique genetics of being an animal with a high percentage of non-saturated fatty acids and (c) the method used to cure its products, particularly jamón, makes it a food that enjoys very favorable dietetic qualities.

The Iberian pig infiltrates fat into every inch of its muscle, so too does it absorb the flavours of everything it eats.

 The pigs' quality of life is therefore crucial for the wonderful taste sensations of the Ham.

The acorns also give the ham a delightfully nutty aroma and flavor, and help the pig produce fat that is 50 to 60 percent oleic acid, a non-saturated, fatty acid that also is found in olive oil. So consuming the fat of this ham is good and good for you