The iberian pig is an exemplary case of perfect livestock breeding; bred on a free range,
it enjoys total freedom and is fed on a diet of natural products.

 
SOMETHING YOU MUST KNOW AND YOU CAN READ ON THE NET ABOUTH IBERIAN HAM :

"Jamón Iberian of acorn is recognizing delicatessen and in addition a very healthful food, since his the fat of the Iberian pig has more of a 55% of oleic acid what is beneficial on the cholesterol, since increases the rates of beneficial cholesterol and reduces the rates of detrimental cholesterol.  ... "

---

"Pata Negra De Belotta (Spain) The Spanish Jamon Iberico (Iberian ham) is the name which is given exclusively to hams from the Iberian pig breed. The Iberian pig is the last pig breed in Europe living freely in the open, typically under the oak trees growing in the Spanish mountains in . Its origin goes back to the ancient Mediterranean wild boar. It is said that the micro climate of these hills is ideal for the oak trees which provide the acorns on which the pigs feed. The finest and most expensive Iberian ham is known under the name 'Pata Negra De Bellota'. Pata Negra is the popular name referring to the animal's black hooves. The Iberian pig is rare and very well protected and the production of its ham is limited in quantity. Not more than 15 pigs per hectare are allowed. The secret of its taste is acorns. During the 'montanera', the period during which the pigs reside in the mountains, their favourite food is acorns from the oak trees. When the pigs are exclusively fed with acorns, the ham will be labeled 'de bellota' (the best). If they have been fed with a mixture of acorns and other food, the ham will be labeled 'recebo'. The traditional methods of pickling, rinsing, conservation, drying and maturement or aging of the hams in cellars guarantee a high quality product. The ham's drying cycle goes from winter to summer so that the rising temperature allows the natural grease to spread through the tissues. After the summer the ham is put in special cellars for the final drying process (about 24 months). Pata Negra ham contains 25-30% of grease but is a very healthy ham. The composition of the grease is similar to that of olive oil and is dominated by mono-unsaturated fatty acids which have a positive influence on the body. Thanks to this healthy grease this ham melts in your mouth liberating the unique flavour of this ham."

---

 

"The fat of Iberico bellota ham contains over 55% oleic acid (a mono-unsaturated fatty acid). Rigorous scientific studies have shown that these fats exercise a beneficial effect on cholesterol in the blood by increasing the amount of good (HDL) cholesterol and reducing bad (LDL) cholesterol. Only virgin olive oil has a higher oleic acid content. 

The total proportion of unsaturated fatty acids in cured Iberico hams that have consumed a diet of acorns is over 75%, making it the most "cardiohealthy" of all animal fats, even healthier than some fats of plant origin. The breed of pigs is not the only explanation; their staple diet of acorns and grasses also plays an important role. 

In addition to its beneficial effect on cholesterol, Iberico ham provides proteins, vitamins B1, B6, B12 and folic acid, all highly beneficial for the nervous system and proper functioning of the brain. It is also rich in vitamin E, a powerful antioxidant, and in minerals such as copper, essential for bones and cartilage; calcium, iron, zinc, magnesium, phosphorus and finally, selenium, which has been attributed with antiaging properties. 

With regard to calories, 100 grammes of Ibérico bellota ham provides less than 250 kcal (roughly the same as bread) meaning that, eaten in moderation, it can be included in low calorie diets. 

It is also an excellent substitute for red meat: 100 grammes of ham contain 43 grs. of protein." 

---