Brindisa Spanish Foods iberico Pork Fat, 190G

Product Information

Although it contains veins of internal fat in each slice, it doesn't mean that the product provides an excess of fats or unhealthy saturated fats.

Iberico Pork Presa: This cut is from the shoulder as well, but it's a bit more marbled and has a unique shape. In Iberian ham, the bone and inedible fat correspond to approximately 50% of the weight of the piece, while with the shoulder ham, this proportion reaches approximately 60%.Scientific studies have shown that the fat of acorn-fed Ibérico ham contains over 50% oleic acid, which is responsible for reducing bad cholesterol and boost good in our body.

The fat of acorn-fed Ibérico ham provides a unique flavor, aroma and texture that you won’t find in any other cured meat. When we talk about internal fat, we refer to those small whitish veins seen within each slice of Iberian ham, which contribute to the exquisite flavor and texture of this type of cured meat. This ibérico lard is produced by a specialist company that raises and slaughters its own herds of ibérico pigs.The importance of the wild grass and acorn feeding regime causing the high Vitamin E content in Iberico ham is also noteworthy. Sourced from the renowned Iberian black pig, our Iberico pork is a true representation of premium quality and traditional craftsmanship.

Discover the rich, melt-in-your-mouth texture and the distinctly nutty flavour that sets Iberico pork apart from the rest.

The unique metabolism of the Ibérico breed, transforms the acorns (bellotas) into delectable fat made of Oleic Acid (like olive oil).

It's versatile and can be cooked in various ways, roasted whole, cut into chops or even used in stews for added flavour. It’s great to have this product around because ordinary lard simply doesn’t make the grade and every now and then we need something other than olive oil to enrich the texture and flavour of a dish. p>Ingredients: Pork fat, Sunflower oil, anioxidans: BHA and BHT. It's highly prized and often used in cooking for its rich flavour and ability to enhance the taste of dishes.

Among other options, you can make pork rinds by cutting the fat from the Iberian ham into small pieces and frying it in a pan. If you don't like fat, Iberian ham is not for you and you should choose a Serrano ham, which has much less superfluous fat and the meat is much leaner, with no intramuscular fat. Additionally, Iberian ham can be placed in the diet to recover adequate levels of sodium in the blood if there is a deficiency of this electrolyte, a condition known as hyponatremia. In addition, the ham bone should not be thrown away as it can be used to make delicious soups and other types of dishes, as we talk about in the post titled "What we do with the bone? It's a well-cured ham that has all the advantages for comfortably following a strict diet, whether for health or sports reasons.