During the XIII World Ham Congress, held in Granada, industry specialists analyzed the biological potential and health benefits of this product. It was highlighted that a serving of just 100 grams of Iberian ham can provide a significant amount of vitamin B12, a fact that fuels the debate on the role of traditional foods in today's diet.
An expert in Endocrinology and Nutrition advocated for the need to reinterpret Iberian ham from a scientific perspective, moving it away from the generic classification of "processed meat." He described it as a "food matrix" resulting from a prolonged biochemical transformation, contributing to muscular and metabolic health.
“"Today, we don't just sell food; we sell applied biology."
The expert detailed that Iberian ham has a complex composition, generating more than 70 different compounds during its curing process, including bioactive peptides with positive effects on the body. In addition to its high nutritional density and quality proteins, its lipid profile is notable, with an oleic acid content between 50% and 55% of its total fat, and minerals such as heme iron, zinc, and selenium.
From a legal standpoint, a representative from Velázquez Abogados underscored the importance of protecting the value of Iberian ham in international markets. She highlighted the role of Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI), reinforced by Regulation (EU) 2024/1143, as essential tools against unfair competition and imitation, even in the digital environment.
The conference also addressed the significance of the dehesa as a fundamental pillar of the sector. Experts from various institutions, including the Junta de Andalucía, agreed that the health of this ecosystem is crucial for the quality of Iberian ham. They warned about diseases like "la seca" and the need for innovative biological solutions, as well as greater collaboration among administrations, scientists, and businesses to preserve this heritage.
