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The fat infiltrated in Iberian ham is a unique characteristic of the Iberian pig and is highly valued by lovers of this product. This fat is distributed throughout the ham, and infiltrates the animal’s muscle tissue during fattening.
The fat infiltrated in Iberian ham is considered a healthy fat, as it contains oleic acid, a type of monounsaturated fatty acid that helps reduce LDL cholesterol levels in the blood. In addition, this fat provides a unique texture and flavour to the ham, making it a highly appreciated product.
The amount of fat infiltrated in Iberian ham will depend on several factors, such as the breed of pig, its diet and the exercise it has undergone during its life. Iberian pigs fed on acorns, for example, have a greater amount of fat infiltrated into their meat than those fed on feed.
In short, the infiltrated fat in Iberian ham is a characteristic that is highly valued by consumers, as it gives the product a unique flavour and texture and also contains oleic acid, a healthy fat that is highly valued by lovers of this product. This fat is distributed throughout the ham, and infiltrates the muscle tissue of the animal during fattening.
The fat infiltrated in Iberian ham is considered a healthy fat, as it contains oleic acid, a type of monounsaturated fatty acid that helps reduce LDL cholesterol levels in the blood. In addition, this fat provides a unique texture and flavour to the ham, making it a highly appreciated product.
The amount of fat infiltrated in Iberian ham will depend on several factors, such as the breed of pig, its diet and the exercise it has undergone during its life. Iberian pigs fed on acorns, for example, have a greater amount of fat infiltrated into their meat than those fed on feed.
In short, the infiltrated fat in Iberian ham is a characteristic that is highly valued by consumers, as it gives the product a unique flavour and texture and also contains oleic acid, a healthy fat.
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