Myths and legends about Iberian ham

Urban or rural legends, myths, misunderstandings, ignorance. Call it what you will. The truth is that many claims about Iberian ham are false. Little by little, some of these claims are disappearing, but we continue to accept others as true. We know little about the "Moses" of ham and much about his "commandments."

The "white part of the ham," the white fat that accompanies a good ham, is not only edible but also very healthy, a source of oleic acid. We can affirm and justify its consumption; the fat is part of the essence of Iberian ham, its aroma, and its flavor. We should consume it in moderation, like all foods. It is one of the meats that is least fattening and also has very positive nutritional properties for our bodies.

Another myth about pigs and their diet is that they only eat acorns. A good Iberian pig needs fresh grass to complete its diet. Furthermore, acorns are only available during the montanera season; the rest of the year, pastures and other resources from the fields provide the nutrients the animal needs for complete development.

And those little white specks? They're neither mites nor salt flakes. They're tyrosine, and they're simply amino acids that make up proteins. When these proteins break down during the ham's curing process, they appear as tiny, almost imperceptible crystals. They're an indication of proper curing, that the process in the drying sheds and cellars has been carried out correctly.

Another common mistake is believing it's best to cover your ham with a damp cloth after slicing it. Each time you finish slicing, first cover it with a good slice of pearly white fat (never yellow) and then with plastic wrap, tightly so no air or dust gets in, ensuring it retains its perfect moisture the next time.

It's not just red wine or sherry that can be paired with ham. These days, ham harmonizes with a wide variety of options, such as sakes, champagnes, young wines, aged wines, and rich, mineral white wines. It also pairs well with excellent red wines from different appellations, as well as Manzanilla, Amontillado, Palo Cortado, and Oloroso sherries from the Jerez region. Iberian ham is one of the most versatile products to uncork; pair it however you like, on its own or with other wines. Cheers!

And no, Iberian ham doesn't make you fat. It's true that ham has a higher calorie count than other meats, such as turkey, and that it can contribute to weight gain if eaten in large, excessive quantities—as is the case with many other foods—but this doesn't mean you have to give it up. Acorn-fed Iberian ham is the healthiest cured meat with the lowest saturated fat content. It's all about MODERATION, not prohibition. Eat an amount that matches the calories you burn, and don't overindulge, but rather savor it and enjoy its satiating and nutritious properties.