Myths and Truths, Benefits and Prejudices of Ham
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A lot is said about ham, whether its Iberian ham, Serrano or any other kind. It is one of the main foods in Spain and a true culinary delicacy, however there is a lot of ignorance that currently surrounds this product, even in Spain, which is the epicentre for ham around the world.
In addition, when talking about ham, there are many questions that may come to mind, including: its nutritional content, if it can actually be harmful to your health, which is the best type to consume, etc.
How much do we really know about ham? How accurate is our knowledge? Here we will share with you some myths and truths about the star of Spanish cuisine.
Not All Ham is Good Ham
There are several types of ham, which differ due to the breed of pig, how they are raised, how the ham is produced and the amount of time spent of this production; all of these factors influence the flavour, texture, smell and quality of the ham, along with its price. When we talk about brands and models of cars, most of us understand the different between a luxury car and an economy car, but the same can't be said when it comes to understanding the different types of hams.
Is the fat bad?
Ham contains fat that is made up of cholesterol and triglycerides, which are necessary in our diet (but always in controlled amounts), along with carbohydrates and proteins. Ham (300 calories/100 grams) has more calories than beef (200 calories/100 grams), which is due to the infiltration of fat. Like everything in life: the secret lies in moderation.
In addition, when talking about ham, there are many questions that may come to mind, including: its nutritional content, if it can actually be harmful to your health, which is the best type to consume, etc.
How much do we really know about ham? How accurate is our knowledge? Here we will share with you some myths and truths about the star of Spanish cuisine.
Is ham fattening?
Depending on the type, some hams have more or less calories; in 100 grams of ham there are roughly 300 calories. The daily dietary recommendations oscillate between 1,900 and 2,500 calories, depending on your sex and personal goals (to gain or lose weight). Thus, 100 grams of ham would contribute 12-15% of said calories, similar to those contained in any type of meat protein.Is the raw material the most important?
The raising and fattening of the pig are important. In fact, the classification and price of ham when it is sold on the market depends on the type of breed, how it is raised and fed. Although it is important for the raw material to come from the right place, the manufacturing process is vital for the quality of the final product, along with the salting process, controlling temperature and humidity, and the amount of time spent in the cellars, which are all factors that give the ham its final flavour and special touch.Not All Ham is Good Ham
There are several types of ham, which differ due to the breed of pig, how they are raised, how the ham is produced and the amount of time spent of this production; all of these factors influence the flavour, texture, smell and quality of the ham, along with its price. When we talk about brands and models of cars, most of us understand the different between a luxury car and an economy car, but the same can't be said when it comes to understanding the different types of hams.
Is the fat bad?
Ham contains fat that is made up of cholesterol and triglycerides, which are necessary in our diet (but always in controlled amounts), along with carbohydrates and proteins. Ham (300 calories/100 grams) has more calories than beef (200 calories/100 grams), which is due to the infiltration of fat. Like everything in life: the secret lies in moderation.
Does the temperature of the ham matter?
Temperature can significantly alter the ham, where it is whole or sliced. If it is sliced and put in the fridge without being vacuum-packed, the ham dries out and changes its flavour. The ham has to be oily, with a shiny appearance.How long after slicing the ham can you wait to eat it?
Another enemy of ham is oxygen, the less time spent in contact with oxygen, the better its flavour will be. Therefore, the best thing to do is to slice the ham and eat it right then and there.A Happy Pig, Good Ham
Iberian pigs are usually raised by workers who genuinely care for them, their freedom and their happiness. The pig needs to be outdoors: go outside, lie down, run around... Different breeding, fattening and production techniques have been used on pigs that have not all been equally effective, which is why some producers prefer to invest in other meats such as chicken and turkey, where, for example, 50% of turkey breast is water.What should you serve ham with?
Among the best things to serve with ham are bread and wine. The bread is usually served in slices and sometimes comes with olive oil on top. Experts in the art of food pairing recommend eating ham with fortified wines such as finos or chamomile. Nowadays, it is also common to see it paired with cava or champagne. Quality reserve wines are also appropriate, just like young wines with little body, or some dry whites. However, the most important thing is that the wine pairing be smooth, so that we can concentrate our senses on fully enjoying the quality of the ham.Tout sur le jambon
Contenu
- 1 Types de jambon Pata Negra
- 2 Comment consommer du jambon Pata Negra
- 3 Couper le Jambon Pata Negra
- 4 Comment conserver le jambon Pata Negra
- 5 Association du jambon Pata Negra
- 6 Loi sur la qualité du jambon Pata Negra
- 7 La Dehesa
- 8 Appellations d'origine du jambon Pata Negra
- 9 Les propriétés nutritionnelles du jambon Pata Negra de bellota
- 10 Recettes avec du jambon ibérique
- 11 Différences entre le jambon Pata Negra et le jambon Serrano
- 12 Différences entre épaule et jambon Pata Negra
- 13 Différences entre jambon Pata Negra et jambon serrano
- 14 Jambon Pata Negra et ses concurrents dans le monde
- 15 Propriétés nutritionnelles du jambon Pata Negra
- 16 Appellation d'origine contrôlée du jambon Pata Negra
- 17 Zones de production du jambon espagnol et du jambon Pata Negra
- 18 Jambon coupé à la main ou à la machine
- 19 Musées du jambon Pata Negra dans le monde
- 20 Dégustation de jambon Pata Negra : tous les secrets
- 21 Route du jambon Pata Negra
- 22 Le jambon Pata Negra ibérique nourri aux glands et son accompagnement idéal
- 23 Processus de production de la charcuterie ibérique
- 24 Histoire de la charcuterie ibérique
- 25 TVA du jambon espagnol: questions et réponses
- 26 Le jambon espagnol dans la littérature
- 27 Curiosités du jambon pata negra
- 28 Comment conserver le jambon serrano
- 29 Réglements sur la qualité du jambon serrano
- 30 Fabrication du jambon serrano
- 31 Appellations d'origine du jambon serrano
- 32 Propriétés nutritionnelles du jambon serrano
- 33 Recettes avec du jambon serrano
- 34 Types de jambon serrano
- 35 Association du jambon serrano
- 36 Comment consommer le jambon serrano
- 37 Découper le jambon serrano
- 38 Tous les secrets sur la dégustation du jambon pata negra
- 39 Comment choisir un bon porte jambon
- 40 Quel est le meilleur jambon pata negra ?
- 41 Le terme jambon pata negra est-il correct ?
- 42 Jambon pata negra et la Dehesa
- 43 Les secrets de l'association du jambon pata negra
- 44 Comment savoir quel jambon acheter ?
- 45 Pourquoi le bon jambon est-il si cher ?
- 46 Comment acheter du jambon sur des boutiques en ligne ?
- 47 Mythes et réalités, les bienfaits du jambon et ses préjugés
- 48 Le jambon ibérique pata negra fait-il grossir ?
- 49 Que faire de l’os du jambon ?
- 50 Pourquoi les jambons sont-ils suspendus ?
- 51 Jambon et grossesse : Peut-on inclure le jambon ibérique pata negra dans l’alimentation des femmes enceintes ?
- 52 Le rôle du jambon dans la croissance et le développement des enfants
- 53 Les conseils pour conserver le jambon
- 54 Qu’est-ce que l’affinage du jambon et pourquoi le pratique-t-on ?
- 55 Nouvelles technologies et jambon – La résonance magnétique dans la dégustation du jambon
- 56 Le porc ibérique commence à migrer
- 57 Charcuterie : origine, composition et classification
- 58 Préparation des jambons et des épaules
- 59 Guide de dégustation du jambon ibérique
- 60 Les éléments qui différencient la qualité des jambons et des charcuteries « ibériques »
- 61 La carte du jambon en Espagne
- 62 Propriétés de la graisse du jambon ibérique
- 63 Comment transporter du jambon ibérique et d’autres aliments sur les vols internationaux ?
- 64 Prévalence des agents pathogènes et avantages des acides organiques dans la production porcine
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