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jamon consejos

Healthy and nutritious

A good plate of Iberico jamón, beside making a huge gastronomic pleasure, is very nutritious and has some extraordinary qualities to preserve our health.

Its fat composition, rich in monounsaturated fatty, is considered heart-healthy and promotes increased levels of HDL or high density cholesterol as well, in detriment of LDL or low density cholesterol, which is the origin of serious vascular diseases.

Healing process makes a light product, changing its proteins and fats and, in the end, the jamón becomes very digestive and healthy. Furthermore, the jamón has high valuable proteins, vitamins (folic acid and cobalamin) and minerals such as iron, zinc and selenium.

How should the jamón be stored at home?

The jamón should be stored at room temperature, in the cooler, dryier place of the house, without exposing it to extreme conditions. Once we begin to consume it, we have to use bacon cuts of the jamón to cover the cut surface in orden to keep the jamón in good conditions as long as possible, avoiding that the jamón get overly dry and lose flavor and aroma.

What are the white specks that appear in the jamón?

Crystals are mainly formed by an aminoacid (tyrosine). It's not an evidence of alteration of the jamón, but, on the contrary, the presence of these crystals is a sign of a good healing process and an optimum maturation.


Iberian jamón

What is the iberian jamón?

The Iberian jamón comes from Iberian pig, reared in the Iberian Peninsula. To be called 'Iberian jamón', the pig must has, at least, a 50 percent of purity of Iberian breed. If not, it only be considered just jamón "prosciutto."


Iberian jamón is distinguished from the rest by its texture, aroma and flavor unique. The meat is delicate, slightly salty or sweet and with a pleasant aroma. The flavor varies depending on the amount and quality of the acorns the pork has eaten, and also the exercise it has done.

The quality that distinguishes the Iberian jamón depends on the purity of the animal breed, the breeding of the wild Iberian pig in wooded pastures where it can move widely and does physical exercise, on the diet that the pig follows in the period of acorn and, also, on the curing of ham, which usually lasts between 24 and 36 months, necessitating more time to heal it as much larger are the piece size and much greater amount of acorn the pig has eaten.

The quality of Iberian ham is much higher than white prosciutto or ham, which comes from a variety of pork white breed.

Classification of Iberian jamón

The classification of Iberian ham is made based on the amount of acorn has eaten the animal before its slaughter. There is only one type of official classification for the Iberian ham, you can see on the label of each product. This classification includes the following categories:

Iberian ham of 'Cebo'. The pig is fed with feeds such as cereals, and it is raised in places where it is fattened up.

Iberico Bellota. In this case the pig grows in a pasture and open range during the period of 'montanera' (in spanish), that takes between 3 or 5 months, from November to March. In that time, the animal is fed on acorns, but it does not reach the right weight for the slaughter. To achieve this weight (about 160 kilograms), the pig is also fed with a supplement, usually grain.

Iberico of Bellota. This type of ham gets the highest quality final product. As recebo Iberian ham, the animal is raised on pasturelands with feeds and on the 'montanera' with acorn. But, in this case, the pig gets reach the optimal weight for the slaughter.



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