The additives used in Acorn Iberian ham

The additives used in Acorn Iberian ham

For several years now, there is an awareness in society about what we eat and eat. This concern that increasingly attracts more and more people is mainly due to 2 motivations: Respect for the environment and enjoy good health. Although there is also a third pro-animalist argument with which we could devote more than two or three articles. This time we are going to focus on all those people who are looking very well where it comes from what they are going to consume and why acorn Iberian ham is an ideal food that has to be yes or yes in their pantries or refrigerators.

The additives used in Acorn Iberian ham

Feeding the Iberian pig:

Unlike other breeds of pigs, the Iberian ham of acorn is obtained from the pigs you have an Iberian race of 75% – 100%. These animals, unlike white pig breeds and 50% Iberian pigs, usually live in the wild in the dehesas and pig farms where they receive a careful acorn-based diet (which comes directly from the oaks), natural pastures and cereal-based feed to complete your diet.

Living in freedom and having a natural diet controlled by the pig itself makes it grow and develop in a correct way. In this way you get a meat with infiltrated fat and with an exceptional taste and texture.

Process of acorn Iberian ham:

After the care and care with which the pig is raised. The final phase is the curing and drying of Iberian acorn-fed ham. To obtain the ham with its maximum flavor and texture, the following additives must be used:

  • Salt: Salt is possibly the oldest preservative known. It is responsible for absorbing liquids from the leg of the pig, which will increase the duration and give it flavor. The Iberian ham is the ham that needs better salt. This is due to its genetics: its infiltrated fat and higher pH make it difficult for salt to penetrate.
  • Antioxidants: Sodium ascorbate E-301 is added, although not always, to reduce the adverse effects that may be produced by preservatives, since it reduces the generation of nitrosamines. It is considered harmless.
  • Acidulants: Trisodium citrate (E-331-iii) is completely harmless. It is introduced in the production of Iberian acorn ham to regulate the pH (acidity) and to reinforce the role of antioxidants.
  • Preservatives: The most commonly used preservatives are sodium nitrite (E-250) and potassium nitrate (E-252). These two compounds, will protect us from some bacteria and will also influence the color and aroma of the ham. They make the flesh become redder, the aroma is enhanced when cured and the rancid touches are diminished. In general, ham products use one or other of these compounds.

While it is true, in general, an Iberian ham does not have the distinction of ecological food, if you can say that the care and care with which the pig has been raised, such as the process of elaboration until obtaining the ham have been very respectful both with the environment and with the purity of the product itself. In Gastronomic Spain you can buy excellent Serrano hams, Iberian ham and acorn ham, which will be a delight in your palate.

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