Iberian ham is at a critical juncture. With consumers increasingly demanding health and transparency, the sector's challenge is no longer just to defend tradition, but to rigorously explain what traditional Iberian ham is, what differentiates it from industrial meat products, and how its value is protected in the global market.
That was the focus of the 13th World Ham Congress, where the message was summarized into three pillars: science, legal framework, and sustainability of origin.
Dr. Antonio Escribano, an expert in Endocrinology and Nutrition, highlights that the artisanal curing process transforms meat into a "biological matrix" where essential nutrients, difficult to obtain from other processed foods, are concentrated, thanks to a prolonged biochemical transformation during curing.
According to his explanation, this process generates more than 70 compounds including bioactive peptides and a high nutritional density:
- High-quality proteins with essential amino acids.
- 70% of the recommended daily intake of Vitamin B12 per 100g
- Minerals such as heme iron, zinc, selenium…
Beyond its vitamin contribution, Iberian ham stands out for its fatty acid composition (50% and 55% of total fat). Due to acorn feeding and the genetic uniqueness of the breed, the final product has a high concentration of oleic acid.
This component, characteristic of olive oil, helps maintain healthy cholesterol levels, consolidating Iberian ham as a balanced option for those seeking a diet focused on cardiovascular health without sacrificing sensory excellence.
Versatility in the spring-summer season
The versatility of Iberian ham allows it to be easily integrated into gastronomic offerings typical of good weather. Its ability to pair with seasonal products and accompaniments makes it the ideal ingredient for light dinners or appetizers that demand quality and nutritional rigor.
And if scientific evidence supports what the demanding consumer already knows, we can affirm that Iberian ham is a strategic ally for advanced and healthy nutrition. Enjoying a quality piece is, from this perspective, a way to invest in well-being through one of the pillars of our gastronomic culture.
The congress makes it clear that sustainability is not just a “claim,” but a condition for the existence of Iberian ham, as we must focus on the pastures to obtain optimal raw material. Special mention was made of the "seca" disease affecting holm oaks and cork oaks, which was discussed during the congress by experts in the sector.