The Fat in Iberian Ham: Why It's One of the Healthiest Around

A Fat You Should Never Reject

When we talk about Iberian ham, we tend to associate the fat with something to be pushed aside on the plate. Nothing could be further from the truth. Thanks to both the long walks Iberian pigs take while roaming freely and their genetic predisposition, the fat of the Iberian pig infiltrates its muscle fibers, creating the characteristic marbling we all recognize at first sight.

Rejecting this fat when tasting a good acorn-fed Iberian ham (jamón de bellota) would simply be a gastronomic mistake. It is precisely this infiltrated fat that, as it melts in the mouth, releases the aromas that make Iberian ham a product with an unmistakable flavor, unlike any other cured meat.

Acorns or Feed: The Difference That Changes Everything

Not all Iberian hams are the same, and what makes the difference is, above all, the pig’s diet. There is a notable difference between an Iberian pig fed on acorns and one fed on conventional feed:

Grass provides the pig with a large amount of protein during its free-range rearing.
Acorns — from holm oaks, cork oaks, or oaks — are its main source of carbohydrates.
This natural diet is responsible for its richness in monounsaturated fatty acids, especially oleic acid, with levels exceeding 70%, similar to those found in virgin olive oil.

Oleic Acid: The Same Benefit as Olive Oil

This is probably the most interesting point for any lover of fine gastronomy and healthy eating: the oleic acid in acorn-fed Iberian ham acts very similarly to that in olive oil. It supports the production of HDL, known as “good cholesterol,” while helping to reduce LDL, or “bad cholesterol.”

In addition, acorns are rich in natural antioxidants and vitamin E, nutrients the pig naturally incorporates through its diet, which later translate directly into the quality of the cured ham.

A Nutritional Value That Surpasses Fresh Meat

The result of this entire natural process — walking, acorns, curing time — is a product with exceptional nutritional value:

Up to 50% more protein than fresh meat.
High iron content.
A high presence of monounsaturated fatty acids, beneficial for cardiovascular health.

That’s why more and more hospitality, food service, and HoReCa professionals are choosing to include high-quality acorn-fed Iberian ham in their offerings: it’s not just a product with exceptional flavor, it’s also a nutritionally smart choice for their customers.

Quality Product, Guaranteed Flavor and Health

At Monserrat Almazán, we work every day to ensure that restaurants, hotels, caterers, and hospitality businesses have access to the best Iberian ham and artisan cured meats on the market, selected according to quality and traceability standards and respect for the traditional way of raising Iberian pigs. Because good fat, well chosen, isn’t a flaw — it’s the difference between a decent ham and an extraordinary one.