Why do many people remove the bacon al Iberian ham? We disprove the myths about the supposed damage of this to health. Let's see it!
Bacon: sign of quality
There has long been a belief that the fat of Iberian ham causes health problems. This is a legitimate concern, since the abuse of certain lipids damages our circulatory system. However, this is not the case of bacon. Moreover, it helps to verify the good quality of the product.
To start, the bacon It is the layer of fat between the skin and the meat of the pig. It is of great importance since it is responsible for the qualities of tenderness and juiciness of the product. As we said, the quality of the fat yellowish streaked in the muscle is a sign of quality.
It implies that the animal has been able exercise outdoors. This also improves its organoleptic properties and makes it possible to distinguish whether the pig fed on acorns. In addition, the less fat, the higher the proportion of shawl in Iberico ham.
Reasons to eat bacon
After reading this you will not feel like removing it. According to studies from the Faculty of Medicine of the University of Salamanca, el Iberian ham and its bacon help delay aging. They also manage to protect the body from neurodegenerative diseases such as Alzheimer or Parkinson.
In addition, more than half of the fat is made up of oleic acid. This helps regulate the circulatory system to reduce bad cholesterol: LDL. It can also stimulate good cholesterol: HDL. It also gives us calcium, iron, phosphorus, sodium, potassium y proteins. As if that were not enough, we find in bacon a good source of vitamins B1, B6 y B12.
Thus, bacon is a very important part of Iberian ham. As long as you consume it in moderation it will bring you benefits. Now, you may not like the soft texture that has. In this case, you can remove it. However… you know what you are missing!
