Iberico Pork Ham

Iberico pork ham is a dry-cured ham made from the hind leg of the Iberico pig, a breed native to the Iberian Peninsula. These pigs are known for their diet, which often includes acorns, giving the ham a rich, nutty flavor and marbled texture. The curing process typically involves salting the ham, followed by a period of drying and aging that can last for several years.

Iberico pork ham is prized for its rich flavor and is often enjoyed on its own as a delicacy. In packaged foods, it can be used to add a savory, umami taste and a tender texture to products like pepperoni, salami, and other cold cuts. Its distinct flavor profile makes it a premium ingredient for charcuterie boards and gourmet sandwiches.

Iberico pork ham is a source of protein and various nutrients. Like other cured meats, it is high in sodium and saturated fat. The Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of daily calories and sodium intake to under 2,300 mg per day. While not specifically evaluated by FDA as an additive, it is a whole food product. Regulatory bodies like EFSA and JECFA have evaluated saturated fat and sodium in general dietary patterns.