The Extra Virgin Olive Oil Of Meats

Did you know that the fat of Iberico bellota ham contains over 55% oleic acid (a mono-unsaturated fatty acid)? Rigorous scientific studies have shown that these fats exercise a beneficial effect on cholesterol in the blood by increasing the amount of good (HDL) cholesterol and reducing bad (LDL) cholesterol. Only virgin olive oil has a higher oleic acid content.

The total proportion of unsaturated fatty acids in cured Iberico hams that have consumed a diet of acorns is over 75%, making it the most “cardiohealthy” of all animal fats, even healthier than some fats of plant origin. The breed of pigs is not the only explanation; their staple diet of acorns and grasses also plays an important role.

In addition to its beneficial effect on cholesterol, Iberico ham provides proteins, vitamins B1, B6, B12 and folic acid, all highly beneficial for the nervous system and proper functioning of the brain. It is also rich in vitamin E, a powerful antioxidant, and in minerals such as copper, essential for bones and cartilage; calcium, iron, zinc, magnesium, phosphorus and finally, selenium, which has been attributed with antiaging properties.

By Spanish law, truly purebred (genetically 100%) Ibérico pigs are required to attain at least 40% of their weight grazing exclusively on holm oak acorns during the montanera, or period of fattening between October and January. Each pig is provided 2 hectares (about 5 acres) of personal space to reach its best weight. The high oleic acid content of the acorns and the genetic makeup of the Ibérico help convert the pig’s fat into its distinctive monounsaturated marbling.

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