Are you one of those people who remove the fat from Pata Negra ham because you think it’s unhealthy? Unfortunately we have to tell you that you are completely wrong, because every slice of Pata Negra ham contains a portion of fat that enhances the flavor and also provides other important nutrients. Read on to learn why you should never remove the fat from Pata Negra ham.
Types of fat in Iberian ham
First, must distinguish between edible fat and fat to avoid.
The edible fat is usually white or pink in color and is found next to the flesh of the ham. Its texture in the mouth is pleasant and its taste is incomparable. This fat provides juiciness and melts in your mouth. This fat is called intramuscular fat and the more shiny it is, the better the quality of the Pata Negra ham.
The fat that should not be eaten is the yellowish fat on the other hand the outside of the ham. This fat is also a quality feature of the product, because the less fat a Pata Negra ham has, the better its quality. This fat is called the covering fat.
Differences between the fat in Pata Negra ham and the fat in Cebo ham
As you may already know , Pata Negra ham comes from pigs fed on natural pastures with acorns, while Cebo ham comes from pigs fed mainly on natural grain feed.
For this reason The texture of Pata Negra ham is softer because it is obtained exclusively from acorn-fed pigs. Its composition is similar to that of olive oil, being low in saturated fats and high in protein and polyunsaturated fatty acids and monounsaturated oleic acid.
Other properties of Pata Negra bacon
Nutritionists recommend the consumption of Pata Negra ham as part of a healthy diet, also because the fat contains calcium, phosphorus, magnesium, iron and vitamins B1, B6, B12 and E.
This fat, which contains oleic acid, even contributes to lowering bad cholesterol (LDL).
