The Iberian ham is one basic element in the traditional mediterranean diet, well-known for their components full of healthy properties.
The chattering classes says that ham is harmful and well-known to increase the cholesterol levels, moreover, that it should be excluded from the low-calorie diets. However, recent studies have proved that half of the pork fat content is oleic acid (after olive oil, Iberian ham is the main source of oleic acid), a proportion that rises in the case of Iberico bellota ham.
It’s rich in minerals such as calcium, iron, zinc, magnesium, and B vitamins (B1, B2, B6, B12). The high content in fer helps to prevent the osteoporosis and reduce the deposit and infiltration of lipid substances on the walls of arteries, so it is, the arteriosclerosis.
To give you a better idea, 100 gr of Iberian ham pata negra have only 250 calories.
One of the main points for the correct treatment and process of the ham is the animals feeding and care. The climate, the quality and amount of acorns and many others factors have influence in the final result. The Iberian pork is raised in Portugal and Spain; Andalusia, Extremadura, Castilla La Mancha and Castilla León are the main places in Spain.
A high quality product suitable for any palate, for breakfast a toast with a splash of olive oil and tomatoes or appetizers or sandwich snack. Anytime is good to savor this delicacy.