Jamón Ibérico is one of Spain’s most valued culinary treasures, an unforgettable experience for those who have tasted the pure 100% Ibérico Bellota. It can be served for breakfast, or as an exclusive appetizer; it can be a snack or combined with cheese and olives for a proper meal, often accompanied by a good wine. It just has to be tasted, and most importantly - it is healthy.
What gives the Ibérian ham its unique flavor, that the pigs graze freely in the field, is also fundamental to the fact that this animal gives the world’s most healthy meat. The acorns and plants they eat contains a lot of omega-9, the same oleic acid for which olive oil is so famous. It is passed on to the fat in the hams, and on our table we have a product that reduces blood pressure, counteracts cardiovascular disease, increases the level of good cholesterol (HDL) and lowers the bad cholesterol level (LDL). Several recent scientific studies confirm this, just as, 20 years ago, the excellence of the olive oil was documented.
Jamón Ibérico is a natural and healthy source of proteins and omega-9.
The meat from the Ibérian pig also contains more vitamins, minerals and antioxidants than any other meat - including selenium, which slows down our aging process. The Blackfoot Ham is a great source of high quality proteins; in each 100 grams, 43 grams is protein, which makes it very attractive for those who care about low-carb food.
At the beginning of the cure, the Jamón Ibérico is dry-salted for a few days. This is necessary both for conservation and for taste. If a ham holds less than 2,5% salt, it seems too mild. The average amount in Iberian ham is 3,5%, which is low for cured meats. Parma - ham, for example, has about 5,7%. Bayonne - ham has 5,5% and the Spanish jamón serrano, 5%.
It is widely known that the pig is an intelligent animal with very good eyesight and excellent olfactory ability. They recognize and distinguish between individuals, and they are sociable. These characteristics make them appreciate a good life out in the fields and woods, as where our Blackfoot pigs live. We believe ecological, organic, and respectful breeding is important.