Pork has always been part of the Spanish culture. But among all products that are developed from it, the ham
Iberian is probably the most popular, both for their great nutritional value as a gourmet.
|  |
According to the latest studies in the field of nutrition and dietetics gastronomy experts say that the ham
Ibérico is one of the most delicious and nutritious products, is rich in proteins essential to maintain a good body.
It provides vitamins B1, B6, B12 and folic acid, very beneficial for the nervous system and smooth functioning of the brain. It is also
Rich in minerals such as copper, which is essential for bone and cartilage, iron and phosphorus.
The Iberian ham, thanks to the acorn, takes almost half of its fat (48.2%) the nature of oleic acid, the most beneficial
To counteract the effects of cardiovascular disease, hence stating that the Iberian pig is like an olive with feet.
Powerful antioxidant. The Iberian ham is high in vitamin E. If taken with tomato (ham with bread and tomatoes) doubles the
Beneficial effects as antioxidant.
What's more, it has about 300 kcal / 100 grams, so it does not harm in a hypocaloric diet.
The main parts of a ham are:
|  |
hub is part of the foot Iberian ham introducing greater quantities of meat, is also considered the richest one,
Since then extracted meat more flavorful, tender and juicy. Normally offers a greater degree of fatty infiltration.
The area is greatly appreciated and sensually offered enough performance.
Contramaza is the area of the piece opposed to the hub. It is usually closer and more seasoned, more consistency.
Both superficially as domestically offers little fat.
babilla on the other hand, contains fewer ham that the "hub" this is due to be bounded by bones
Femur and coxal.
This part is less juicy that the hub, so you want to start with her ham when consumption is going to be prolonged
Eventually, the best way to conserve and utilize the best possible piece
Punta is the distal part of the ham totally opposed to the hoof. It's very tasty and has a good level of fat.
However, if it is not sufficiently protected from fat, it can sometimes be a little salty.
The part of jarrete and cane is usually used to extract taquitos ham, the texture of the meat is tougher and
Fibrous and presents different flavors. |
|
