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The fat in acorn-fed Iberian ham contains between 55% and 60% oleic acid, which helps to increase the good cholesterol (HDL) and reduce the bad one (LDL). While we can't claim that the fat in Iberian ham has beneficial properties for our health, it's true that there are two types of fat: infiltrated fat, which is healthier, and external fat.This diet gives the meat its nutty and rich flavour, as well as the unique and desirable marbling of fat throughout the meat. Additionally, thanks to the curing process, the proteins in the Iberian ham are hydrolysed, which allows them to be more easily digested compared to other types of meat. The acorns, in particular, are a crucial part of the Iberian pig's diet during the Montanera season, a period when the pigs feast on the fallen acorns. This allows the fatty acids they ingest through their diet and exercise during the montanera (grazing period) to be incorporated directly into their tissues with minimal transformation. Iberico Pork Pluma: This cut comes from the shoulder region of the pig, and it's known for its tenderness and marbling.

Breed and Quality: Iberico pigs are a specific breed native to the Iberian Peninsula in Spain and Portugal.Are you an athlete or following a weight loss or high-protein diet and don't want to give up a delicious product like Iberian ham? It's a well-cured ham that has all the advantages for comfortably following a strict diet, whether for health or sports reasons. The high content of intramuscular fat is an important source of fatty acids, particularly unsaturated fatty acids, while the saturated fat level is significantly lower than that found in white pig meat.

When we talk about internal fat, we refer to those small whitish veins seen within each slice of Iberian ham, which contribute to the exquisite flavor and texture of this type of cured meat. To start, fat infiltration in ham is a sign of quality, it gives it a special flavour that indicates the ham is in perfect condition to be eaten. On the other hand, external fat, although it serves a protective and preservative function for the ham, should not be consumed in excess. Salads: A fresh salad with bitter greens like arugula or spinach, tossed with citrusy vinaigrette or a balsamic reduction, can balance the richness of the pork.Duroc ham is a very good option, as it is in an intermediate zone as far as fat is concerned between an Iberian ham and a Serrano ham. For example, because of its high protein content, Iberico ham is recommended by nutritionists for underweight or pregnant women. If a slice of Iberian ham has a lot of this type of fat, it shouldn't be viewed as something negative, quite the opposite, seeing how it adds flavour and juiciness to the meat.