The importance of fat

 The importance of the fat in the cured ham 

First of all, it should be mentioned that the fat in cured ham comes from the leg (of the pig) in its natural state, since fat of another type or origin cannot be added or mixed, since it is a product made from the whole piece, even with its bone. The application of lard on the surface is a common practice, to regulate the dehydration of the different muscles and cover cracks that could be colonized by mites (bacteria) or other insects.

This is always (applied) at a superficial level (on the surface of the ham) and must be eliminated before the ham is cut and consumed.

The Fat, in the live animal, is deposited fundamentally in the adipose tissue, within the fat cells or adipocytes. In ham, this tissue is found in the fat, or subcutaneous fat layer, and also between the muscles and muscle fibers, as infiltration or marbling (also inside the bones, in the bone marrow).

• It provides fluidity to the meat. This is especially evident in cured products, as well as after cooking the meat.
• It provides aromas, due to all the volatiles that are dissolved and retained in it.
• It allows longer curing times (in the ham) and, therefore, greater intensity of nuances. We can say that fat allows curing instead of simply. dehydrating.
• The sub-products of its oxidation and subsequent reactions with the amino acids of the meat produce dozens of sapid and aromatic substances.
• Infiltration, in addition to providing fluidity, makes the meat (of the ham) easier to chew and the fibers separate more easily.
• Nutritionally: it provides "liposoluble" vitamins (A, D, E and K) and energy, as well as essential fatty acids.

Therefore, the correct way to enjoy a great ham is to consume it with part of its subcutaneous fat, making sure to remove the outer, yellow, more rancid area. If it also has the correct level of infiltration, (so much) the better.

Ham cured parts sketch

A simple way to check the importance of the fat in the cured ham is to prepare/cut two small slices of the same ham in the same location (area) and remove all the fat from one of them. If you try the slice without fat first, and then the one with fat, you will see the difference in taste, both in flavor and aroma and in fluidity.

Fat and health

Although fats are currently demonized for their supposed cardiovascular effects, the truth is that they are, together with proteins, the only macronutrients essential for human beings, who need to ingest them in food to obtain essential fatty acids that our body cannot synthesize and whose deficiency can cause serious diseases. Signs include desquamative dermatitis, alopecia, thrombocytopenia and, in children, intellectual disability.

Fats are also important sources of vitamins. They provide, in particular, vitamins B1, B6, B12 and folic acid, which are very beneficial for the nervous system and the proper functioning of the brain. WHAT OTHER WHOLE FOODS PROVIDE THESE NUTRIENTS, OR NOT, AND WHY IS HAM IMPORTANT FOR HUMAN INTAKE?

Cured ham, consumed regularly but not excessively, as in the case in Spain, is part of the Mediterranean diet. Spain is the world´s leading consumer of this product and we should remember that we are one of the three countries with the highest life expectancy in the world.

The importance of fat for Monte Nevado

At Monte Nevado, after years of experience and research in search  of the Perfect  Moment for each piece, we believe that a good ham must be fatty. The highest quality can only be achieved through exhaustive and controlled care at each stage, from the pig's breeding to the curing of the ham. To obtain a fatty ham, the pig must be fed a diet rich in energy(.) and finally, the pig must be perfectly “finished" (fed), fat and greased, even though this implies a higher cost, because the more fatty fattier the ham, the more expensive (will be) it is.

During the production phase of Monte Nevado ham, the trimming phase is of special importance, in which our selected ham experts trim the fat from the hams, eliminating the skin and excess fat. This thickness varies greatly from one animal to another, so it is not always easy to know how much fat remains in each ham. For this reason, it is sometimes possible that, despite our efforts, there may still be more than we would like.

We apologize if this has been your case and hope you enjoy the quality of the ham, which we are sure you will find extraordinary.

Firma Juan V. Olmos