Jamón Ibérico has more antioxidant properties in the case of pigs fed with acorns for two seasons
A CSIC-CIAL study shows that Iberian ham has more antioxidant properties when it comes from pigs fed during two montanera seasons.
The family conviction was that our products, in addition to having a unique aroma, flavor and texture, were healthier for consumers, but how do you know for sure? At this point, the path of Arturo Sánchez crossed with that of the Higher Council for Scientific Research thanks to the FACYRE Science and Gastronomy committee to participate in a study whose results indicate that antioxidant properties can mean benefits for consumer health.
For the first time we decided to put all our knowledge and experience in the production of Iberian ham under the magnifying glass of science with the primary objective of verifying whether our production method, perfected over 4 generations, has benefits over the healthy properties of the final product.
After 18 months of research, the study showed that the antioxidant capacity of Iberian ham increases during the ham’s curing process, so that Iberian ham from pigs that had been fed acorn for 2 seasons has almost twice the antioxidant capacity compared to the group that did not consume acorn or that consumed acorn only during a montanera.
The scientific evidence now confirms that the two mountains that our animals complete, contribute to our products, in addition to an exceptional and unique flavor, some beneficial properties for the health of our consumers.
You can access all the information about the study through this link.