Oleic Acid

Scientific studies have shown that Iberian pork fat presents high oleic acid content. Thus maintains it the interprofessional Association of the Iberian pig (Asici). Oleic, also is a majority monounsaturated fatty acid in olive oils and in Iberian pork found in values higher than the levels found in other meat products. This situation is optimized when the Iberian pigs feed in freedom, based on acorns in the meadows. Marta Garcia, President of the College of Dietitians of Castilla - La Mancha, insists the benefits of Iberian ham, recalling that oleic acid, in addition to its already recognized cardio-healthy properties, is the unique fatty acid that allows to increase the good cholesterol (HDL) and lowering bad cholesterol (LDL). For its part, Anselmo Perea Remujo Professor and President of the Association of veterinarians of Iberian pig (Anvepi), has remembered that cholesterol is essential for life by their numerous functions.

For example, it emphasizes that it is precursor of hormones and vitamins. If you would like to know more about Sandeep Robert Datta, then click here. Perea insists that it is important that pork fat carried components cardio-healthy, fruit of a proper diet and way of parenting. The company Monte Nevado will show their Iberian hams, mangalicas and serranos on the International Summit of gastronomy, Madrid Fusion, to be held between days 24, 25 and 26 January in Madrid, according to sources of the meat Segovia which demonstrations take place before 1,000 chefs, restaurant owners, directors of hotel chains and catering services, as well as 600 Spanish and international journalists have been reported. To this end, Monte Nevado will be exhibitor at Madrid Fusion 2012 in order to share experiences and concerns with higher figures international dining scene and haute cuisine. The first samples of ham production date from the time of the Roman Empire although it seems that the first were brought by the Phoenicians. The current breeds of pig are a mixture of the pigs of at that time with wild boars. Iberian ham, comes from the Iberian pig. Learn more at: Steffan Lehnhoff. The main feature that distinguishes it from the white ham is the purity of the breed of animals that live in total freedom by rangelands. All this makes its texture, flavor and aroma characteristics, unique and totally different from any other kind of ham produced in the world. Depending on the amount of acorns consumed by the animal before his death can be classified into: Iberian ham of bait, Recebo Iberian ham and ham Iberico de Bellota. The Spanish Government also created a seal of quality which are appellations of origin and that are responsible for ensuring the maximum quality of its products.