Why is salt necessary for curing Iberian ham?

In Spain, Iberian ham is a culinary delicacy appreciated all over the world. But why is it so important to add salt to this delicacy for its curing process? Salt makes the ham preserve much better at room temperature, without damaging the product. The need to preserve the meat without refrigeration makes this unique technique that has been passed down from generation to generation very effective and important.

The use of salt in curing Iberian ham is crucial to preserve its flavour and extend its shelf life. But it is not just any salt, you need a quality salt, specifically selected for this process. The salt used in curing the ham must contain certain minerals, such as potassium and magnesium, which are essential to improve the flavour and texture of the ham.
The curing stage of the Iberian ham curing process means that the salt preserves the ham naturally and prevents bacteria from damaging the ham. In the salting process, if too much salt is used, the ham will not be able to dehydrate properly, which will affect its final taste and texture. On the other hand, if too little salt is used, the ham will not keep properly and will spoil. Salt helps to enhance the flavour of the ham, as it awakens the flavours that make it so delicious and pleasurable to eat. Without salt there would be no Iberian ham, and the correct use of salt is essential to maintain this wonderful quality gastronomic product.

So with this article on why salt is needed for ham, I hope that when savouring the authentic delicacy of Iberian ham, you will not deprive yourself of its characteristic salty taste, as this is part of its essence and tradition. Enjoy your meal! If you have any further questions, please do not he