In this article we will answer some of the most common questions our customers have when choosing Iberian ham and enjoying its full flavor.

You can enjoy our entire online catalog of Iberian ham in ibericomio.es

We will answer three basic questions about Iberian ham:

How to choose a good Iberian ham?

At Ibericomio all our hams are shipped directly from the producer’s dryer to your home. This activity is carried out by the master ham maker of each factory. Out of curiosity, we suggest that in any supermarket, if they let you touch the ham, you also try different categories and brands of ham to learn how to choose a good ham. Your friends will be amazed when you explain to them all the curiosities of Iberian ham.

First of all, the best guide for choosing an Iberian ham is the flanges of the Iberian standard.

By following these flanges we are already well on our way to selecting a ham. To learn more about Iberian ham flanges, please read this article

Once we are clear about the category of ham we want to buy according to the bridle, we can refine our selection.

What factors determine the quality of Iberian ham?

An important nuance, hams are not screws. The Iberian pigs are fattened in the Dehesa. Each animal is unique, its behavior in the mountains, its activity, the amount of grass or acorns is different for each animal. It is very difficult for the final product to be homogeneous, which is why we talk about vintages. In addition, in an artisanal curing process there are many variables that will have an influence.

A handcrafted acorn-fed Iberian ham will never be the same as an industrially produced Iberian ham.

We have already said on many occasions that the breed, handling and feeding are decisive in the flavor of the ham.

However, there is one factor that is not always very well considered and that is really important for the quality of the ham:

How much fat is in an Iberian ham?

One of the most decisive factors in differentiating a good quality Iberian ham is the fat, which will influence texture, aroma and flavor. We refer to both covering, intramuscular and intracellular fat. The latter is not visible to the eye but is present in the composition of Iberian ham.

It’s time to answer the million-dollar question:

How much fat is in an Iberian ham?

As always, the answer is not unique. There are many factors that will influence the amount of fat a ham should have. The usual proportion is 28-32% of the gross weight of the cured piece. But this percentage is variable.

The important thing to know is the importance of fat or bacon in the quality and flavor of an Iberian ham.

Why does fat have such an influence on the flavor and texture of a good Iberian ham?

Here the answer is easy and immediate.

Meat or lean as such, is a cured protein. Suppose that fat did not infiltrate muscle and we isolated lean from fat. In that case, we would only perceive very simple flavors, mainly salty. The lean meat is organoleptically very basic.

In some countries, customers ask us for a fat-free Iberian ham. It is possible to obtain a slice of ham without visible fat, but we must be aware that a slice of Iberian ham, no matter how lean it is, will always contain a significant amount of fat.

Depending on the fat content of a fresh ham, it may undergo a longer or shorter curing process. Fat is a barrier to excessive dehydration. For this reason, the shoulders usually have a greater presence of fat, which allows to obtain a greater juiciness of the pieces.

It seems unbelievable, but producing fat-free is cheaper, will require less curing time.

Fats are not all the same. Its fatty acid composition will be a determining factor in the flavors and aromas of a ham. This composition will be determined by the animal’s diet and breed.

The fat, and therefore the quality of the ham, will also be conditioned by the antioxidant content. Iberian pigs raised in freedom in the Dehesa, consuming fresh herbs and natural pastures, will have a higher amount of antioxidants in their meat, which will result in an increase in the final quality of the meat.

Finally, the disposition of the fat in the lean meat will also affect the flavor of the slice of ham we are going to eat. A fat that is distributed inside the lean meat will prevent excessive drying of the meat and will also transfer all the aromatic compounds that the fat contains to the slice of Iberian ham.

Given the importance of fat, let’s learn a little more about it.

The importance of fat or bacon in an Iberian ham

The fluidity of the fat is related to the animal’s diet. The Iberian pig is a monogastric animal. Therefore, the fat in their diet synthesizes them or transfers them directly to their meat, deposits them. Acorns are very rich in monounsaturated fatty acids – oleic acid – known as healthy fats that promote good cholesterol. Acorns, like olives, are rich in oleic acid. In the case of acorns, they contain more than 70% oleic acid.

In addition, the Iberian pig synthesizes more oleic acid through exercise.

We are already at a good starting point: a diet rich in monounsaturated fatty acids, a lifestyle with Iberian pigs raised free-range in the Dehesa and a monogastric animal that synthesizes them in its meat.

To give you an idea, in the white pig we have 45-48% of oleic acid. At the beginning of the Montanera the Iberian pig has 52% of oleic acid, in the second month, 54% and if it is prolonged for 3-4 months it would reach up to 58%. In addition, by increasing the % of monounsaturated fatty acids, saturated fatty acids decrease up to 32%.

Why is fluid fat in Iberian ham a symptom of quality?

Saturated fatty acids at room temperature are more compact. It would fluidize above 30º.

Monounsaturated fatty acids liquefy at room temperature, thus fluidity appears as the temperature increases.

Here we already have a clue: a good ham that comes from pigs fed with a lot of acorns will have fat that flows easily when in contact with our hands. After checking the seal of the standard Iberian ham, we recommend that you lightly run your fingers and press on the fat of the ham. The more liquid it becomes, the more oleic acid the piece will contain.

But there’s more! You want the ham to be the best of all, the best ham to buy. A small detail to consider.

Speaking of feed, we have pigs fed with feed rich in oleic acid that will also provide greater fluidity to the animal’s fat. This type of feed is becoming more and more common because the consumer considers a ham that drips with oil to be a good one to buy.

We have already mentioned that it is not only the acorn’s richness in oleic acid that will determine a high percentage of oleic acid in a good Iberian ham. The breeding of the pig will influence not only by the exercise but also by the consumption of other foods that the Iberian pig will only find if it is raised in freedom in the pasture.

One such food is as simple as grass. The consumption of grass provides tocopherols, vitamin E, antioxidants that remain throughout the curing process and prevent the rancidity of the fat that would become caked. It is these tocopherols that promote greater fluidity. That is why the herb also has this contribution to the fluidity of the fat. Thus, a high tocopherol content will provide more value for a high quality ham. Because the creation of the ham’s aroma occurs at the end of the curing process and will only occur if there is no rancidity. For this reason, a diet that includes grass from the pasture will allow a better generation of the rich aromas of nuts and grass of the really good Iberian ham.

Herein lies the difference. We can have a quality Iberian cebo ham from pigs fed with feed rich in oleic acid but which have not been free-ranging in the Dehesa. This ham will have a low level of antioxidants. An authentic Iberian acorn-fed ham will have that level of tocopherols that favor a less rancid fat.

In summary, if you want to buy a good Iberian hamFirst check that it has its seal of the Iberian standard, then lightly touch the piece and check its richness in monounsaturated fatty acids. In ibericomio.es you can not touch the hams. We have touched many hams from many producers and we guarantee that they are all very tasty. Do you dare to try them?

If you have already chosen your Iberian ham, it is time to eat Iberian ham at home.

At what temperature should an Iberian ham be consumed?

We have already learned that the temperature of the ham affects the consistency of the fat – monounsaturated fatty acids at room temperature liquefy.

Therefore, when we eat a slice of ham at room temperature, when it enters our mouth, its temperature rises and when heated, it melts and breaks down, breaking up its flavor in our mouth and allowing us to discover all its nuances and aromas. Thanks to this melted fat in our mouth, it will retain the salty taste of the cured product. Allowing us to enjoy all the other flavors that come from compounds such as amino acids, esters and ketones that have been formed throughout the salting and curing process of the Iberian shoulder or ham.

In supermarkets in eastern countries, if it is very cold, we will see olive oil with “white specks or chunks because it freezes and solidifies at approximately 4º. Palm oil, which is a saturated fat, can be found in blocks at room temperature and its stability at high temperatures makes it very interesting for industrial baking. A bacon from a white pig will always be much more compact than a bacon from an acorn-fed Iberian pig due to its different fatty acid composition.

Temperature also affects our perception of saltiness.

When the slice of ham or Iberian sausage is colder, it will always seem saltier than the same slice at room temperature. This is because the fat melts at a higher temperature, creating a kind of film on our taste buds, which reduces the perception of saltiness.

The perfect slice of Iberian ham

How much bacon should a slice of Iberian ham have?

We have already mentioned that the lean meat contributes little in terms of aroma to the Iberian ham slice. Fat, or bacon as some call it, must always be present in the ham slices we are going to eat. According to expert slicers, the recommendation is that bacon should represent between 25% and 33% of the total Iberian ham.

We always refer to clean grease. It is essential that the ham be cleaned of the outer fat, which has already oxidized and will be dirty. This covering fat would only bring unpleasant flavors and should be discarded.

A small but important detail to consider; size.

How big should the slice of Iberian ham be?

We are afraid that in the world of Iberian ham, size does matter. A slice of ham should be of a suitable size so that we do not have to split it, removing part of the fat. By eating a full slice with the correct proportion of fat, we will achieve the perfect balance of flavors.

Why does the slice of Iberian ham have to be very thinly sliced?

Once again, fat is the reason. For the fat to melt and allow the release of all the flavors and aromas, it needs that little bit of temperature. The time it remains in the mouth is very short. With a very thick slice of Iberian ham or shoulder, we will not be able to raise the temperature in the mouth.

In addition, as we chew, saliva spreads the flavors on our palate. A thin slice facilitates this greater intensity of flavors in the mouth and the development of the aroma that we will perceive through the retronasal passage.

So the slice of Iberian ham should always be thin and better small than not too big.

What to accompany Iberian ham with?

Another factor to consider would be to eat the ham with or without bread. It seems silly but the bread also affects the perception of textures, aromas and flavor that we will have when tasting a good Iberian ham.

A good bread has more influence than we might think. The bread creates a harmony of textures, aromas and flavors with the ham. Thus, it will reinforce the sensation of sweetness and will also cleanse our palate because we chew for much longer and the crumb will absorb part of that veil of fat. The longer the chewing time, the more perceptible the ham’s own aromas will be and the salty taste will always fade a little. As a consequence of the leavening of the bread, the cellar flavor of the ham will be more present. Logically, the amount of bread should be in accordance with the size of the slice we are going to eat. Very important, quality bread is essential.

From a nutritional point of view, the bread with the ham adds up. Essential amino acids provided by ham plus the carbohydrates in bread.

At Ibericomio we are crazy about Iberian ham and we want to share with you all the knowledge we have about it.

In a previous article, we talked about the relationship between the consumption of
between the consumption of Iberian ham, salt intake and hypertension.
. The information we provide is reliable and contrasted. We hope it will be of interest to you, but in this article we will talk directly about salt and ham.

`

How does salt influence Iberian ham?

Salt is a vital component in the production of Iberian ham. Without it, the ham cannot be cured and therefore it is unfeasible to produce an Iberian ham without salt.

Can there be a cured ham without salt?

An Iberian ham or shoulder ham is impossible without the salting process.

By salting the ham, in a process of osmosis, the salt extracts the water from the lean ham. The average time in salt of a ham or shoulder can vary depending on the following factors, among others:

• pH at which the fresh piece arrives from the slaughterhouse
• Amount of fat contained in the piece
• Animal feeding

A high pH, above 6.5, implies a greater water retention capacity and will therefore hinder the curing process. Optimally, the pH should be between 5.5 and 6.0. A higher pH means a higher amount of salt, a lower pH means we should shorten the period of the piece in the salting chamber.

The greater the amount of fat in the piece, the greater the difficulty in osmosis and therefore the more salt will be required.

If the animal has consumed a lot of acorns, the levels of monounsaturated fatty acids in the meat will be high. These fatty acids also prevent salt penetration. For this reason, it is common for a leg of acorn-fed acorn-fed ham to spend more time in salt than a leg of cebo or cebo campo ham.

The salt used in the salting process will always be a combination of new salt and salt already used in previous salting processes. In addition, it is important that the relative humidity of the room is above 90% so that the salt is dissolved and remains moist. This facilitates its effective penetration into the ham or shoulder.

Thanks to the osmosis process, the salt deposited on the ham will extract a large part of the water from the ham. In the absence of water, the life of microorganisms is not feasible and putrefaction will be avoided.

How long does the salting process of Iberian ham take?

When a large part of the water has been extracted, the ham is turned over so that the salt reaches all the muscles of the ham and the correct curing process is achieved.

The salt is charged with the ham’s fluids and fluid proteins such as myoglobin. For this reason, the salt from a ham salting facility will have an ivory or somewhat pinkish color.

Until recently, it was customary to keep between 1.5 and 2 days of salting per kg of fresh weight. This resulted in hams and shoulders with 6 grams of salt per 100 grams of product. This is an enormous and unhealthy amount of salt for the daily nutritional needs of an adult person.

How much salt is in an Iberian ham?

According to WHO reports, people with hypertension should not consume more than 5 grams of salt per day. On this basis, the Iberian ham production industry has been reducing the salting time of the ham. This is no easy task. A balance must be found. Salt is critical in the overall ham drying process.

At present, the average salting time for an Iberian ham is 1 day per kg of fresh weight. As white ham has less monounsaturated fats, salting time is shorter, about 0.7 days per kg. of weight.

The result is that, today, the amount of salt per 100 grams. of Iberian ham from any producer of Iberian ham is between 3 grams and 5 grams of salt. Typical parameters are around 3.4g/100g – 3.8g/100g.

If the ham contains less than 3 grams, defects may appear. Soft and pasty flesh. above 5 grams, the salty ham would be very noticeable.

Why do hams seem to us to have the same salt when their salt content is lower than a few years ago?

It is increasingly common to buy sliced ham at the supermarket or at ibericomio.es. Many times, anxiety gets the better of us. We take the ham out of the fridge, open it and eat it. As a result, it seems salty to us.

An important aspect to consider: The temperature of consumption influences the perception of salt.

When consumed cold, ham will always seem much saltier than ham at room temperature. Why? Because the fat present in ham at room temperature is a barrier to the perception of salt. Cold fat does not contribute anything to the ham.

Don’t tell us that you remove the fat from the ham because that is a sin. The fat contains all the volatile compounds that generate the aroma that makes Iberian ham a unique product.

If you are one of those who wait for the ham to temper, there is another reason for that salty perception: The level of sodium in our saliva has decreased and… the perception of saltyness is established by the difference between the sodium in our saliva and the sodium level of the food.

Consequence: Although the level of saltiness of Iberian ham has decreased, as the level of sodium in our saliva has also decreased, the ham will still seem as salty to us as it did a few years ago.

By the way, ham proteins bind and fix the salt. A very high temperature breaks this binding and will generate a greater salinity in the taste of the Iberian ham. Therefore, when any cured ham is grilled, the product will be excessively salty.

How does the salt content of Iberian ham affect a consumer’s health??

We have already indicated that the WHO recommends a maximum of 5 grams of salt per day. Assuming that we consume 50 grams of Iberian ham per day, we would be ingesting about 2 grams of salt with our ham. Therefore, the consumption of Iberian ham, in the amounts indicated, is perfectly compatible with the WHO recommendation.

It has been demonstrated that Iberian ham, during the curing process, also generates compounds that can compensate for the presence of salt, which is so negative for people with hypertension. Iberian ham contains compounds such as potassium, monounsaturated fatty acids, amino acids such as tyrosine and arginine.

Potassium, among other functions, helps to reduce the negative effects of sodium on blood pressure. Monounsaturated fatty acids help reduce your LDL (bad) cholesterol level. It has been shown that regular intake of tyrosine is able to improve memory from dopamine synthesis. Finally, arginine may play an important role in cardiac ailments as it increases blood flow through the coronary artery.

In 2009, the Department of Biomedical Humanities of the University of Navarra published the study “Consumption of cured ham and incidence of cardiovascular events, arterial hypertension or weight gain”. whose conclusions are that there is no evidence that consumption of cured ham is associated with a greater risk of cardiovascular disease, high blood pressure or weight gain.

In addition, several ongoing studies will soon reveal that Iberian ham or shoulder ham are rich and very healthy products.

What difference in taste can I find between a ham with a nutritional value of 3.4g of salt and one with 3.8g of salt?

If you notice, we are talking about a variation of 0.4 grams in 100 grams of product. A consumer will not be able to perceive any variation between the two products. From a nutritional point of view, we are talking about a difference in the maximum daily intake of 0.4 grams more salt per day, that would be a 2% variation in your salt intake.

How does a producer guarantee that its entire ham production has a salt content of 3.6g/100g as indicated in its nutritional information?

In order to determine the values to be included in the nutritional table on the label of a food, the regulations require producers to have the declared value tested among a representative number of the product. In addition, an average of all salt contents obtained will not be used. The highest amount of salt obtained among all the products tested will always be reported in the table. In the case of salt, it must be expressed to at least 1 decimal place.

We already know what the regulations tell us. Several factors must now be taken into consideration:

– Iberian ham is a living product

– Not all parts of the ham will contain the same amount of salt.

– Ham production is not as homogeneous as that of the screws. Especially in artisanal productions. In the high-performance meat industries it is easier to achieve standardization of all the parts that are produced.

So we might think that 3.6 grams is not going to be a realistic value? The answer is clear and simple. Yes, the 3.6g/100g is an amount perfectly controlled by the producer. Technology and years of handcrafting Iberian ham allow the producer to control the salt content of each piece with an error of less than 1%.

Tips for buying your best Iberian ham

At Ibericomio we have been bringing the best Iberian ham direct from the producer to the consumer for almost five years now.
The experience of more than 40,000 hams sold with about 30,000 customers and registered users gives us wings to give you some keys to buy your best Iberian ham online.

How to choose your best Iberian ham?

Until a few months ago, the best way to choose a good Iberian ham was simple.
When it comes to buying ham, the most common hams in supermarkets and hypermarkets are a cebo ham or a cebo campo ham. And if you wanted to buy a good acorn-fed ham or an authentic pata negra – 100% Iberian acorn-fed ham – you would go to a gourmet store or a specialized delicatessen.

In both cases, you touched the ham, slid your finger across the piece to check the smoothness and proportion of the fat, you had the opportunity to perceive its smell. With all this information you were already orienting yourself to select the best Iberian ham among all those you had seen and you were making the master purchase of a good Iberian ham…

Since the pandemic has changed everything, we have begun to rely more on the online sale of Iberian hams. Ibericomio.es plays a very important role here. We have managed to group, possibly, the largest offer of Iberian hams in Spain and we continue working to bring you the best proposals of Iberian hams that exist in the market.

In this new environment, we have become the leading portal for online sales of Iberian hams in Spain, thanks to the guaranteed hams offered by our producers, the continuous offers of hams we have and our customer service.

The role of ibericomio in the sale of Iberian hams and sausages is not limited to presenting very nice pictures of hams with very attractive prices. At Ibericomio you have a team of Iberian ham professionals who will help you with the best advice on how to buy a good Iberian ham or shoulder ham. You have us at your disposal in an online chat attended by people and not by robots, a direct phone to our customer service, WhatsApp, e-mail or Social Networks.

Now we will take the opportunity to give you the basic keys to buy the perfect ham for your taste and pocket.

First:

How to identify an Iberian ham?

It sounds silly but it is not. We all think that if it has a black hoof it is an Iberian ham. But this is not always the case. There are certain hams that, without being Iberian, due to the characteristics of their breed, have a black hoof. There are also Iberian hams that may not have a black hoof. Specifically, the Iberian breed is characterized by the fact that its hooves are not black. Therefore, the black hoof would be a valid indicator but not the only one.

A legally established differentiating factor is the minimum curing period of the ham. All Iberian hams must be cured for a minimum of 24 months. Serrano ham does not usually reach such a long curing period. Cured ham, bodega ham or reserva ham and gran reserva ham are cured for a minimum of 7, 9, 12 and 15 months.

In general, an Iberian ham leg with a high percentage of racial purity tends to be stylized and very thin in the part before the hoof. Finally, given the long curing time required for an Iberian ham or shoulder, the covering fat left on the freshly trimmed leg will always be greater.

Once you know how to distinguish an Iberian ham from a non-Iberian ham, you can choose one of the 4 main Iberian ham production areas in Spain. Let’s go therefore with the:

Ham origin

The orography, the climate, the feed, the type of extensive or intensive rearing, all affect the final quality of the Iberian ham or shoulder.

The Iberian pig can be raised intensively on farms throughout the country. However, what makes Iberian hams exclusive is when they come from extensive breeding in the Dehesa.

The Iberian pig has its natural habitat in the Iberian Dehesa, a unique ecosystem where humans, livestock, hunting and agriculture coexist. La Dehesa is an example of environmental sustainability with extensive livestock farming. In addition, it allows the development of hunting in its area of influence.

In Spain there are four Iberian ham production areas par excellence that also have their own Protected Designation of Origin – PDO.

Extremadura – Dehesa de Extremadura

Extremadura has the largest wooded areas of extensive pig farming in Spain. The climate and orography in Extremadura varies notably from the north of Cáceres to the south of Badajoz. That is why Iberian hams from producers in Cáceres or Iberian shoulders made in the south of Badajoz can be very different.

Córdoba – Los Pedroches

The production of Iberian ham in the province of Córdoba is highly localized in the municipalities of the Pedroches Valley. Hence the creation of the Valle de los Pedroches PDO. The youngest of the 4 Iberian PDO’s but not the least demanding. The Iberian ham from Los Pedroches is highly recognized and appreciated by the most demanding palates.

Huelva – Jabugo

The tradition of ham in the province of Huelva is ancestral. In the Sierra de Aracena and Picos de Aroche are located municipalities as well known as Cumbres Mayores, El Repilado, Aracena, Higuera de la Sierra, Santa Olalla del Cala and the internationally renowned Jabugo, which gives its name to the Jabugo PDO.

In this article about the Jabugo PDO, we take a closer look at it.

Salamanca – Guijuelo

Guijuelo is synonymous with Iberian ham. On many occasions we have heard “how delicious Guijuelo ham is”. Many customers also tell us directly “I want to buy a Guijuelo ham”. Everything has a meaning. The Guijuelo Ham Designation of Origin is the pioneer and oldest of the 4 Protected Designations of Origin for Iberian Ham.
What we can call Guijuelo ham must be very carefully defined. The Guijuelo Protected Designation of Origin has existed since 1986. The oldest PDO of Iberian ham in Spain with more than 35 years of history. This Denomination of Origin covers the Iberian product elaborated in the PDO protection zone following the requirements established in the specifications of the Guijuelo PDO. Therefore, we can only call Guijuelo Ham that ham that has been certified by the Guijuelo PDO. So not all hams produced in Guijuelo can be called Guijuelo Ham. This privilege and honor is only reserved for a select group of producers associated with the Guijuelo PDO. If you want to
to buy an Iberian ham from Guijuelo
you can find it at ibericomio.es.

Not all Iberian ham can be protected under the PDO Guijuelo. Only Iberian hams with a racial purity of 75% or 100% and only those belonging to the Cebo de Campo and acorn categories will be eligible. Therefore, you will never be able to buy a Jamón Ibérico de cebo de Guijuelo, or in other words, an Iberian ham with a white flange.

One last curiosity about the origin of Iberian ham; Iberian ham from Guijuelo has also had the privilege of having its own postage stamp. In September 2017, Correos de España launched a limited series of stamps with a face value of €2 featuring a spectacular and tasty slice of Guijuelo ham on a background of Iberian pigs grazing in the Dehesa.

Finally, in addition to these 4 PDOs for Iberian ham, there is a PDO for Teruel Ham and finally the PGI Jamón de Trevélez in Granada and the PGI Jamón de Serón in Almería.

What are the Iberian ham seals? Labeling of Iberian ham What categories does Iberian ham fall into?
Since 2014, R.D. 4/2014 established the current nomenclature for the marketing of Iberian ham and loin. In order to make it easier for consumers to identify the different categories of Iberian ham, four colors of seals have been established – in some cases they are called flanges because they are tamper-proof – to identify the different commercial categories of Iberian ham and loin.

These four categories are defined on the basis of the animal’s feed, management and breed purity.

The Iberian ham standard contemplates the following commercial presentations for hams, shoulders and loins.

1- Ham, loin or Paleta Ibérica with white seal: From animals raised intensively on farms or feedlots. Fed on feed and cereals. It is independent of the animal’s racial purity and therefore may be 100% Iberian, 75% or 50% Iberian. Therefore, to the question: Can we find a 100% Iberian ham with a white seal? The answer is Yes. It is true that this is not usual, but it is provided for in the standard. In this case on the seal

2- Shoulder, loin or Iberian Ham with green seal: It will come from animals that, although they have been able to take advantage of pasture or field resources, have been fed with fodder, consisting mainly of cereals and leguminous plants. This category is probably the broadest in terms of management possibilities. Article 7 of RD 4/2014 details all the management conditions for animals that can be categorized as “field fattening”. In this case they may also be 50% Iberian, 75% Iberian or 100% Iberian. Is it common to find 75% or 100% Iberian cebo campo ham? Yes, it is not the norm on farms, but there is a breeding line that is committed to a field fattening ham of greater racial purity, which is why we can buy 75% Iberian field fattening ham, as in this case. The case of 100% Iberian field-fed ham is less common but it is also found. These are usually animals from farms where all the animals are 100% Iberian but for one reason or another do not meet the conditions to reach the category of 100% Iberian acorn-fed acorn-fed ham. The 100% Iberian country ham is a true Delicatessen that can sometimes be presented at a very good price.

3-Paleta, jamón or Caña de lomo with red seal. Category reserved for pieces from animals slaughtered immediately after the exclusive use of acorns, grass and other natural resources of the pasture, without supplementary feed. The pastures where these animals are raised are perfectly defined and identified in the Geographic Information System of Agricultural Plots (SIGPAC) as Montanera plots. The maximum number of animals that can be raised in each Dehesa will be defined according to the wooded area or availability of acorns in each vintage. The red seal allows pieces 50% Iberian and 75% Iberian.

4- Black leg or black seal. This is the top category of Iberian. These are the pieces that meet the conditions for free-range management as stated in the red seal, but in this case only 100% Iberian animals are allowed. The protection of 100% Iberian acorn-fed acorn-fed ham is such that the term pata negra may only be used for 100% Iberian acorn-fed hams. A pata negra ham can only be called a 100% Iberian breed acorn-fed ham.

At Ibericomio we are concerned with raising awareness of everything related to the world of Iberian ham. One of our first posts was about the labels or flanges that Iberian ham has, and in this article we talk about sweet Iberian ham. Have you heard of it? Well, here we tell you about it.

The first thing you should know is that a sweet acorn-fed Iberian ham is not a new type of dish invented in a Michelin-starred restaurant.

We call sweet acorn ham the Iberian ham that in its fattening process in the Dehesa has consumed acorns with a much higher sugar composition than usual.

The usual sugar composition of an Iberian holm oak acorn is around 3%. What is exceptional is to find Dehesas with acorns containing a sugar level higher than 5%.

One of ibericomio’s producer-breeders, 17 Aldeas, has the privilege of having the genetics of the century-old holm oaks of Dehesa de La Lima produce acorns with up to 9.5% sugar content. For this reason, 17 Aldeas Iberian ham is unique. A luxury Iberian ham.

Why is acorn feeding important for quality Iberian ham?

A quality Iberian ham is the result of many years of work and the combination of 5 factors:

• Racial Purity
• 2. Management – Breeding of Iberian pigs
• 3. Feeding
• 4. Salting process
• 5. Healing

If you notice, the countryside, the Dehesa and its fruits, are present in two of the five determining factors to obtain a good Iberian ham.
Considering that a 100% Iberian pig consumes up to 10kgs of acorns per day during the Montanera period prior to slaughter. It is clear that a different composition of this raw material will be decisive in achieving a 100% Iberian acorn-fed ham of exceptional quality.

Thus, the sweet acorn in a 100% Iberian ham will be decisive in achieving an Iberian ham with a unique flavor. Perhaps, the best Iberian ham in the world that you can find in ibericomio.

Take advantage now and buy the sweet acorn-fed ham 100% Iberian 17 Aldeas, which also has the guarantee of the renowned Jabugo Denomination of Origin.

Do you dare to try a 100% Iberian ham from Jabugo de Bellota sweet acorn-fed pigs?

In this article we will discuss the relationship between the consumption of Iberian ham, salt intake and hypertension. The information we provide is reliable and contrasted. We hope it will be of interest to you.

Salt consumption and health in Iberian ham

Our body needs to ingest salt daily to maintain an adequate salt balance. The problem arises when this consumption exceeds the 5 grams per day recommended by the health authorities due to the risk of increased blood pressure.

As a consequence, it has been recommended to restrict salt consumption. A message that has been so deeply rooted in consumers that a high salt content is one of the characteristics that most negatively penalizes the decision to buy a ham.

What is the truth in this salt – ham binomial?

What is certain is that the supposed excess of salt in ham has given rise to a recurrent and worrying belief among consumers that ham consumption can cause hypertension.

This supposed amount of salt in ham has “demonized” its consumption. As an example, in the information of the “Cuidaté + Plan”, from a list of 223 commonly consumed products, ham is in 2nd place in terms of the amount of salt it provides per serving. The culinary measure it provides is 1 gram, given the reduction in the amount of salt that has taken place in ham in recent years, of more than 30%.

Let’s assume that our usual consumption of ham is 2 times per week and that we eat 50 grams of ham on each occasion.

We have reviewed the nutritional labeling of our producers of Iberian ham and Duroc crossbred ham. Its salt content is between 2.4 grams and 4.9 grams per 100 grams of product.

Therefore, if you feel like buying a ham online at ibericomio and you eat a couple of times a week, you will be ingesting, at the highest end, a maximum of 10grs of salt. If we go to the average, you would consume about 6 grams of salt by eating ham. That is 17% of the recommended weekly amount, 5 grams per day or 35 grams per week.

Is ham responsible for hypertension?

Ham, of course, affects our blood pressure as do all the foods we eat. Our lifestyle habits also influence hypertension.

Is Iberian ham or shoulder ham good for high blood pressure? We must bear in mind that ham is a very complex biochemical system and that, together with salt, we find other compounds that also have an effect on our health.

We discovered that ham also helps control and lower blood pressure. In an Iberian ham cured for at least 24 months or an Iberian shoulder ham cured for at least 12 months, you will find potassium, amino acids, the main molecules that make up proteins, and small peptides (made up of 2 or 3 amino acids) that are released from proteins during maturation.

During the ham curing process there is a process called proteolysis, which consists of the fragmentation of proteins into smaller peptides and amino acids. This proteolysis occurs in the higher temperature phases (+25ºC) in the ham dryers.

It has been studied how this huge amount of small fragments of proteins that are released affects our health. Specifically from the point of view of its anti-hypertensive properties.

It has been concluded that:
-In laboratory conditions, they inhibit up to 90% of angiotensin formation systems, a potent vasoconstrictor.
-They are effective in reducing blood pressure in hypertensive laboratory animals.

Therefore, when we went on to evaluate the effects on blood pressure of ham consumption in humans, we found that intervention studies with an intake of 120 grams of ham reduced blood pressure slightly, but significantly. And epidemiological studies on more than 10,000 individuals whose consumption of ham was frequent, 2 to 4 times a week, ruled out the existence of a relationship with increased blood pressure.

According to a study carried out at the Ramón y Cajal Hospital in Madrid, consumption of Iberian ham is good for maintaining blood pressure at optimum levels; in fact, it improves one of the thermometers of vascular health, the endothelium, the tissue that lines our arteries.

To the question we asked ourselves at the beginning, we can answer in a favorable way: hypertensive patients can consume ham, preferably Iberian ham, and always in moderation, since its salt content is not as high as believed and it has compounds with antipertensive effects.

In fact, we have many customers who come to buy Iberian ham in our online store on medical advice as part of an overall diet with moderate consumption of different foods and always accompanied with a constant physical exercise in time and moderate intensity.

In short, as Dr. Antonio Escribano says, “Ham is good and it is also good”.

Many customers call us and ask about those white spots that appear on Iberian ham. They are generally found in the lean meat, sometimes between the meat and the fat. We are told that they look like small pebbles of salt or chalk.

The white spots on the ham are not accumulations of salt, insect eggs, nitrites or nitrates, or parasites. The white dots in ham are crystallizations of an amino acid, tyrosine.

Iberian pork is very rich in proteins, long chains of amino acids. Throughout the ham curing process, the protein chain is broken down and the amino acids of which it is composed are precipitated. This is how the white spots appear on the ham.

Is a ham with white spots better than a ham without them?

As we have said, these are tyrosine crystallizations and this is an indicator of a quality ham. It is very common to say that aham with white spots is an indicator of good quality ham.

In recent years, in-depth studies have been carried out on tyrosine crystallization and its relationship with good hams.

To date, no study has been able to conclude that a ham with a higher amount of tyrosine is a better ham than one with less crystallization. It has been concluded that the formation of these crystallizations occurs mainly in the higher temperature phase of the curing process.

It has been observed that the area of the ham with the greatest amount of crystallization is the ham skin and that the salt content in the curing process influences the appearance of these crystallizations. The greater the amount of salt, the fewer the crystals. The fresh freezing of the piece also has an influence.

What happens if I eat a ham with those little white dots?

Absolutely nothing happens. Tyrosine is an essential amino acid found in ham and many other foods such as cheese. These essential amino acids have their “unique” function, essential as their name suggests. Therefore, white dots are NOT harmful to health.

The best thing to do is to watch our explanatory video of our ham expert at ibericomio.es

Morcón and Iberian chorizo online

At Ibericomio.es we select products of the highest quality to offer you a purchase guarantee using all our experience and knowledge of the Iberian world. You can choose from a wide variety of products in our Iberian sausage catalog.

In a previous article we talked about sausages. We briefly explained the difference between sausages and cold cuts. This time we tell you about two highly valued and appreciated products in the gastronomic culture of the Iberian Peninsula: Morcón and Iberian chorizo. Similar but not the same.

Differences between Morcón and Chorizo Ibérico

The main difference between Iberian morcón and chorizo is in the casing in which the mixture is stuffed. Morcón always uses the pig’s “ciego”, which is the pig’s stomach for stuffing, while chorizo uses the large intestine (chorizo cular) or small intestine (chorizo vela).

Iberian morcón

In addition, for morcón, the lean meat is usually minced less so that the meat that forms the sausage can be seen much better when it is cut. For this reason, in the more “industrial” sausages or the more “generalist” brands, you will not see much morcón. In this piece, the bacon and added fats are much more difficult to disguise than in a very fine mince.

Some producers use very noble pieces of meat, such as sirloin, feather, prey to give better visual presence to the piece and therefore quality to their morcón.

This Ibericomio product clearly reflects what we have told you about Iberian morcón

Iberian chorizo

In the case of Iberian chorizo, we can find everything. Meats from different parts of the country are used and not all of them have the same price.

Morcillas Patateras Ibéricas and other Iberian black puddings.

The Iberian potato black pudding is usually made with Iberian pork jowl, potato and paprika, if possible Pimentón de la Vera DOP, garlic and salt.

The morcilla patatera is a very typical sausage from Extremadura. There is also a variety of Morcilla Calabacera in which the potato is replaced by pumpkin. Both are a delicacy worth tasting. It is the jowl that gives the morcilla patatera its chewy appearance.

The Iberian blood sausage is made, as its name indicates, with blood. Mix the blood with the Iberian jowl. In this case its ingredients would be dewlap, some lean meat, paprika, blood, garlic and salt.

What are sausages?

We have all seen in the supermarket: Chorizo de bellota, traditional Salchichón, Morcón ibérico, lomo ibérico de bellota, lomito de presa, morcilla ibérica, butifarra de Chiclana…and I am sure we are forgetting many types of sausages. All of them follow a similar process of elaboration in which the base is to stuff a mixture or a noble piece. Hence the origin of its name: sausage. Below we share with you everything we know about sausages.

What types of sausages are there?

We can find fresh sausages and cured sausages. The former require prior cooking at home before consumption. They are the choricillos or black pudding that are so delicious grilled. The cured sausage has already undergone a curing and maturation process that allows its direct consumption.

What is the difference between sausages and cold cuts?

In both cases they agree that cold cuts can be made from whole cooked pieces (cooked ham) or from different cuts of minced meat (chopped, mortadella).

The main difference between sausage and cold meat is that all cold meats are cooked, not cured. The cold cuts are generally protected with a non-edible plastic cover. Artisanal sausages usually use only natural casings from the pig itself to stuff the pieces or minced mixtures.

In addition, cold cuts need to be kept cold, while cured sausages, once cured, can be kept in a cool, dry place.

Finally, cold cuts often include starches, preservatives, stabilizers and flavor enhancers in their ingredients.

In short, at first glance, it would seem that cold cuts are more “processed” than any sausage. However, according to the WHO, both cold cuts and sausages fall into the category of processed meats.

How is the sausage made?

There are three basic ways of manufacturing Iberian sausages.

Marinated sausage

The marinated sausage is usually applied with whole pieces, Iberian loin, head, marinated bacon, Iberian jowl, Iberian bacon, Iberian prey or Iberian tenderloin. The piece is left to macerate for some time with a series of spices. All sausages will always contain garlic and salt, which not only adds flavor but also stabilizes the meat. In this case, nitrites can be added but it is not strictly necessary.

The whole Iberian pieces are usually macerated for 10-12 days and then there are two alternatives: stuffing the Iberian sausage in natural or collagen casing. This is the origin of the name “lomo embuchado” (stuffed loin). Once the sausage is stuffed, it is left to dry for a period of 2-3 months depending on the weight and size of the piece.

Cured sausage

The other option is cured sausage without any type of marinade. It consists of leaving the sausage in the dryer for a natural drying process without any type of previous stuffing. This is very typical with Iberian bacon, which is usually eaten semi-cured with a month and a half or two months of curing.

In Ibericomio.es we are specialists in Iberian sausage. Consult our online catalog.

Sausage stew

The above applies to whole pieces, now we would move on to stewed sausage. When it comes to chorizo, salchichón, Morcón and other sausages, the process varies from the beginning. In this case we do not work with a whole piece but use lean Iberian pork that is minced and then stewed.

The chopped Iberian lean meat is mixed with different ingredients depending on the final product you want to obtain.

The ideal in an Iberian sausage is to add only lean Iberian pork such as Presa, Secreto, Lagarto, Abanico… There are producers who also mix bacon or Iberian pork fat with the lean meat, but this is not recommended, as any cut of Iberian meat already has its share of fat that provides a certain juiciness to the sausage.

It is easy to tell when the mixture contains excess bacon or bacon. Flavor enhancers (monosodium glutamate) are added to provide the missing flavor to the sausage.

In addition, if the spices are not of high quality, they are also substituted by colorants such as cochineal.

To detect that lesser amount of lean or quality spices you only have to look at the ingredients of the sausage.

When we are going to produce Iberian chorizo, we mix it mainly with paprika. If it is also Pimentón de la Vera, DOP, the result will be much better.

The recipe for making a good Iberian salami is based on garlic and pepper, which each Iberian producer will decide whether to add in grains or ground.

Once the Iberian meat has been minced and mixed with the spices, the mixture is stuffed into natural pork casings, either the small intestine or the large intestine, tripe cular. Other natural casings of larger caliber that come from the stomach or curds are also used to stuff the Iberian morcón (pork sausage).

Nitrites; E-250 and E-252

Another issue is the use of nitrites; E-250 and E-252, which we will see in the list of ingredients of many sausages.

The purpose of nitrifying salts in marinated Iberian cured meats is the same as in the curing of ham; to open the pores of the meat and allow the flavors to enter better. Therefore, its use enhances the natural flavor of the meat while achieving a stabilizing effect on the Iberian meat and avoiding contamination. The percentage of nitrifying salts is very small, about 2% of the total weight of the Iberian sausage. It is also true that as the product cures, the presence of nitrifying salts in the final product decreases. The veterinary inspection controls the use of nitrifying salts in the production process, especially of Iberian pork loin.

In the case of Iberian chorizo, Iberian morcón or Iberian salchichón, the use of these nitrites and nitrates is not so crucial in the case of Iberian chorizo, Iberian morcón or Iberian salchichón, since the dough is minced and seasoned. However, it is necessary to use substances that make it easier for the mixture to be properly collocated. This makes the texture of the slice more uniform. The caking agent par excellence is powdered milk, which can sometimes be substituted by soy proteins.