▷ Jamón Ibérico combines tradition with the best quality


31.01.2022 – 08:45

Ambassadors of Europe in the World

Berlin/Madrid (ots)

The Mediterranean Diet – Global benchmark and figurehead for a varied and balanced diet. In 2010 it was officially recognized as an intangible cultural heritage. As an icon of the Mediterranean diet, Jamón Ibérico is an integral part.

Jamón Ibérico, the Iberian ham, is a unique product in the world. Linked to the origin of the Iberian Peninsula, it combines tradition and culture that is passed on from generation to generation. Ibérico is in perfect harmony with innovation and new technologies that create added value.

Native to the Iberian Peninsula, this breed of pig is at the heart of an entire lifestyle – with Jamón Ibérico at its heart. Three and a half million hectares in the southwest of the Iberian Peninsula are grazed by the Iberian pigs, the dehesa. This area, overgrown with oak groves, demonstrates the balance between respect for the environment and the sustainable use of the local natural resources.

The unique quality of the Jamón Ibéricos goes back not only to the grazing location but also to the diet of the pigs. Such a unique breed as the Iberian pig can only be fed the finest natural resources.

The type of feed is one of the two main criteria for the classification of Jamón Ibérico, along with the breed.

The quality is also reflected in the look of the Jamón Ibérico. An intense red color of the meat is characterized by the characteristic violet coloring and gives it a special texture as well as aroma and the unmistakable taste.

Cultural tradition and icon of the Mediterranean diet

Icon of the Mediterranean diet and pride of the Iberian culture, the Jamón Ibérico is not only part of the European gastronomic heritage, but also known and loved for its nutritional value. The diet of the Ibérico pigs plays a decisive role in this. This leads to good nutrients in the meat.

nutritional properties The main nutritional characteristics of acorn-fed Jamones Ibéricos:

  • high protein and vitamin content
  • low sodium content
  • high biological value of the proteins contained
  • Minerals such as iron, potassium, phosphorus, selenium and zinc.
  • B vitamins (B1, B2, B3, B6 and B12) and vitamin E
  • high content of monounsaturated fatty acids (oleic acid) and long-chain polyunsaturated fatty acids (omega-3)

Gourmet product that takes time

Characterized by rituals, customs and a whole philosophy of life, Jamón Ibérico has been produced on the Iberian Peninsula for hundreds of years. The manufacturing process has evolved over time without losing its artisanal essence. There is one thing behind the Iberian ham that ends up on the plates of gourmets all over the world – time. The traditional and natural manufacturing processes of Iberian ham can take up to seven years.

In order to be able to fully enjoy the deliciousness of Jamón Ibérico after this long process, a good cut is required. For the perfect, wafer-thin slice, the Ibérico meat is carved; the slice should be as even and fine in size and thickness as possible. The cutting of Jamón Ibérico should not be underestimated, it is not for nothing that it is considered an art that requires tranquility and is only perfected over time. Just like the Jamón Ibérico itself.

About the campaign

The program initiated by the industry association ASICI and co-financed by the European Union “Spanish Ibérico Ham, Ambassadors of Europe in the World (Jamones Ibéricos Ambassadors World Project)” will be implemented between 2021 and 2023 in Germany, Spain, France, China and Mexico. In addition to raising awareness and improving the competitiveness of Iberian ham in the markets, the aim of the campaign is also to position the product as a healthy, Mediterranean delicacy.

About ASICI

ASICI, the Interprofessional Association of Ibérico Ham Producers, is a non-profit interprofessional organization of the food and agricultural industry (Organización Interprofesional Agroalimentaria, OIA), in which more than 95 percent of the organizations of production (cattle farmers) and more than 95 percent of processors ( industry) of Ibérico pigs are equally represented. It was founded in 1992 and recognized in 1999 by the Ministry of Agriculture, Fisheries and Food as an interprofessional organization for the Ibérico pig sector.

Press contact:

Press Office Ibérico:
Daniela Diez c / o public link GmbH
[email protected] // +49 (0) 30 443188 13

Original content from: Ambassadors of Europe in the World, transmitted by news aktuell


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