Should the fat be removed from Iberian ham?
Iberian ham and Iberian shoulder are very popular culinary products that have transcended Spanish gastronomy to become an international attraction. For those people who are not yet familiar with the world of Iberian ham, there is often a recurring question: Should the fat be removed from the Iberian ham or shoulder? In this post, we answer this question and provide all the arguments to understand why the fat should not be removed from Iberian ham.
/wp:paragraph wp:paragraphSo, don't stop reading!
/wp:paragraph wp:headingTypes of fat in Iberian ham
/wp:heading wp:paragraphBefore we go into whether or not it is recommended to remove the fat from the ham, we must distinguish what types of fat are present in Iberian ham and the differences between each of them. There are 3 types of fat that we can find in Iberian ham:
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The external fat is not eaten, and all the internal fat of the ham, both intramuscular and intermuscular, is essential in a quality Iberian ham or shoulder . It improves its flavour, texture and appearance.
/wp:paragraph wp:heading {"level":3}Covering bait of the piece
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It is also called storage fat. It is the layer of fat that covers the piece of ham and is found on the outer surface. We can easily distinguish it from the inner fat by its yellowish or dark golden colour. In addition, it is much more rigid and dry, cured, than the rest of the fat in the piece. It acts as a rind and is removed when opening the piece of Iberian ham or shoulder .
/wp:paragraph wp:paragraphThis type of fat is crucial to protect the ham during its curing and storage. It should be noted that this type of fat should not be eaten, as it is fat that has been exposed to the environment during the years of curing. On the other hand, it is the part of the ham that comes into direct contact with salt during the salting process. Depending on the pace at which we plan to consume our piece, we will begin by removing some areas of the covering or others. If you still don't know the best ways to start an Iberian ham , we will tell you in the linked post.
/wp:paragraph wp:heading {"level":3}Intermuscular fat
/wp:heading wp:paragraphBoth this type of fat and the intramuscular type have a whitish to pinkish color. They are soft, greasy and give way to the touch when we sink our finger into them . What is the difference between the two? The intermuscular type is located between muscle groups .
/wp:paragraph wp:heading {"level":3}Intramuscular fat of Iberian ham
/wp:heading wp:paragraphIntramuscular fat, unlike the previous type, is the fat that is infiltrated in each muscle group . It provides the characteristic marbling to each slice of Iberian ham or shoulder. As in the case of intermuscular fat, it has a colour between white and pink that easily distinguishes it from the aged fat that covers the piece.
/wp:paragraph wp:paragraphMany people who are not yet familiar with the characteristics of Iberian ham and how to assess its appearance, texture, smell and taste tend to consider fat as something negative. When in fact it is quite the opposite, fat is a determining indicator of the quality of the piece.
/wp:paragraph wp:paragraphNow that you know the different types of fat present in Iberian hams and shoulders, let's go into detail about the importance and properties of Iberian fat .
/wp:paragraph wp:headingWhat is the importance of fat in Iberian ham?
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Internal, intermuscular and intramuscular fat is an essential component of Iberian ham and shoulder. It contributes to the flavour and texture of the pieces and is an important source of nutrients . Fat also helps prevent dryness or excessive curing of Iberian ham and shoulder, providing a smooth flavour and texture.
/wp:paragraph wp:paragraphThe higher the quality of the Iberian ham, the greater the presence of infiltrated fat. The marbling of the ham is a clear indicator of the diet and handling of the Iberian pig from which the piece comes. To learn more about the type of diet and genetics reflected on the label , we recommend exploring the content suggested in the link above.
/wp:paragraph wp:heading {"level":3}Provides flavor and texture
/wp:heading wp:paragraphAs we have been saying throughout the text, fat is one of the most important components in providing that unique and enveloping flavour , as well as the juicy and creamy texture characteristic of Iberian ham. The fat of a quality Iberian ham melts or melts on the palate. It is soft and delicate .
/wp:paragraph wp:paragraphIf, when opening the ham, we clean an area that is made up entirely of fat, we should not throw it away, as it can have many other culinary uses. Ham fat is ideal for adding flavour to stews, casseroles and all kinds of casseroles.
/wp:paragraph wp:heading {"level":3}Nutritional properties
/wp:heading wp:paragraph100% Iberian acorn-fed ham does not contain sugars or carbohydrates . Therefore, it is very useful for those people who must follow a ketogenic diet . These types of diets are used by professionals as an adjuvant to other treatments, to induce a state of nutritional ketosis that can contribute to the treatment of various pathologies such as epilepsy , neurodegenerative diseases such as Parkinson's or obesity, among others.
/wp:paragraph wp:paragraphBelow we reflect the nutritional information of the 100% Iberian acorn-fed ham DO Extremadura Montesano .
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Nutritional information |
|
|---|---|
| Serving size 100 g | |
| Amounts per serving | |
| Calories | 330 kcal=1384 kJ |
| Total fat | 22.00 g |
| Saturated fat | 6.00 g |
| Carbohydrates | 0.00 g |
| Sugars | 0.00 g |
| Proteins | 33.00 g |
| Salt | 2.78 g |
Iberian ham has a high content of vitamins and minerals that our body needs. Among them we find:
/wp:paragraph wp:list- B vitamins: B1, B6, B12 and folic acid.
- Vitamin E.
- Vitamin D.
- Vitamin K.
Specifically, the fat from Iberian ham and shoulder is an important source of fat-soluble vitamins, such as vitamin D, vitamin E and vitamin K, which are essential for good health.
/wp:paragraph wp:paragraphIn addition, it contains several types of minerals: calcium, copper, iron, magnesium, zinc, phosphorus, potassium, sodium and selenium .
/wp:paragraph wp:paragraphRemember, you should never go on a diet or significantly alter your eating habits without first consulting a medical professional . A varied, balanced and healthy diet should be maintained, accompanied by an active lifestyle .
/wp:paragraph wp:heading {"level":3}It is heart-healthy
/wp:heading wp:paragraphThe pig is a monogastric mammal and all the fatty acids it ingests are incorporated directly into its tissues. Its metabolism synthesizes monounsaturated and saturated fats that come from amino acids and carbohydrates.
/wp:paragraph wp:paragraphThe digestive system of pigs and their metabolism are a guarantee of the quality of the ham. They can only store fats that are harmful to their health (polyunsaturated fats) if they ingest them in their diet. The fat in Iberian ham and Iberian shoulder is rich in monounsaturated fatty acids, which are known to be good for heart health.
/wp:paragraph wp:paragraphIn fact, Iberian acorn-fed ham has a high oleic acid content, which it acquires directly from the acorns it eats . Oleic acid is one of the main components of another of the Mediterranean diet's flagships: olive oil . Oleic acid contributes to improving cardiovascular health because it helps increase good cholesterol (HDL) and reduce bad cholesterol (LDL) , which clogs arteries and increases blood pressure.
/wp:paragraph wp:paragraphIberian ham, if consumed in moderation and not excessively, as part of a varied and balanced diet , does not cause weight gain. In fact, it is one of the ingredients present in the Mediterranean diet and there are many nutritionists who recommend it.
/wp:paragraph wp:headingShould I remove the fat from my ham or shoulder?
/wp:heading wp:paragraphFor all the above reasons, it is neither necessary nor advisable to remove the fat from our Iberian ham or shoulder. Instead, we should enjoy them as they are, since fat is an important component of these products. If we want to reduce our fat intake, we can opt for leaner cuts of Iberian ham and shoulder, but it is not advisable to remove the fat completely .
/wp:paragraph wp:headingWhat is the ideal percentage of fat in a slice of Iberian ham?
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The ideal percentage of fat in a slice of Iberian ham or shoulder varies depending on the type of feed and handling of the pig . For example, acorn-fed Iberian ham has a higher content of infiltrated fat than free-range Iberian ham , but both are excellent sources of nutrients and flavour. It is also worth noting that there is no mathematical formula that we can apply to know what is a normal or ideal amount of fat in a slice of Iberian ham .
/wp:paragraph wp:paragraphIn general, a slice of acorn-fed Iberian ham usually has between 15% and 30% fat. While a slice of free-range Iberian ham can have between 5% and 10% fat. Although these amounts are only indicative.
/wp:paragraph wp:paragraphAt Ibéricos Montesano we recommend that you enjoy the fat from the slices of ham as they come. You will notice that it provides greater intensity on the palate and you will immerse yourself in a whole experience for the senses.
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