Myths and Truths, Benefits and Prejudices of Ham
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A lot is said about ham, whether its Iberian ham, Serrano or any other kind. It is one of the main foods in Spain and a true culinary delicacy, however there is a lot of ignorance that currently surrounds this product, even in Spain, which is the epicentre for ham around the world.
In addition, when talking about ham, there are many questions that may come to mind, including: its nutritional content, if it can actually be harmful to your health, which is the best type to consume, etc.
How much do we really know about ham? How accurate is our knowledge? Here we will share with you some myths and truths about the star of Spanish cuisine.
Not All Ham is Good Ham
There are several types of ham, which differ due to the breed of pig, how they are raised, how the ham is produced and the amount of time spent of this production; all of these factors influence the flavour, texture, smell and quality of the ham, along with its price. When we talk about brands and models of cars, most of us understand the different between a luxury car and an economy car, but the same can't be said when it comes to understanding the different types of hams.
Is the fat bad?
Ham contains fat that is made up of cholesterol and triglycerides, which are necessary in our diet (but always in controlled amounts), along with carbohydrates and proteins. Ham (300 calories/100 grams) has more calories than beef (200 calories/100 grams), which is due to the infiltration of fat. Like everything in life: the secret lies in moderation.
In addition, when talking about ham, there are many questions that may come to mind, including: its nutritional content, if it can actually be harmful to your health, which is the best type to consume, etc.
How much do we really know about ham? How accurate is our knowledge? Here we will share with you some myths and truths about the star of Spanish cuisine.
Is ham fattening?
Depending on the type, some hams have more or less calories; in 100 grams of ham there are roughly 300 calories. The daily dietary recommendations oscillate between 1,900 and 2,500 calories, depending on your sex and personal goals (to gain or lose weight). Thus, 100 grams of ham would contribute 12-15% of said calories, similar to those contained in any type of meat protein.Is the raw material the most important?
The raising and fattening of the pig are important. In fact, the classification and price of ham when it is sold on the market depends on the type of breed, how it is raised and fed. Although it is important for the raw material to come from the right place, the manufacturing process is vital for the quality of the final product, along with the salting process, controlling temperature and humidity, and the amount of time spent in the cellars, which are all factors that give the ham its final flavour and special touch.Not All Ham is Good Ham
There are several types of ham, which differ due to the breed of pig, how they are raised, how the ham is produced and the amount of time spent of this production; all of these factors influence the flavour, texture, smell and quality of the ham, along with its price. When we talk about brands and models of cars, most of us understand the different between a luxury car and an economy car, but the same can't be said when it comes to understanding the different types of hams.
Is the fat bad?
Ham contains fat that is made up of cholesterol and triglycerides, which are necessary in our diet (but always in controlled amounts), along with carbohydrates and proteins. Ham (300 calories/100 grams) has more calories than beef (200 calories/100 grams), which is due to the infiltration of fat. Like everything in life: the secret lies in moderation.
Does the temperature of the ham matter?
Temperature can significantly alter the ham, where it is whole or sliced. If it is sliced and put in the fridge without being vacuum-packed, the ham dries out and changes its flavour. The ham has to be oily, with a shiny appearance.How long after slicing the ham can you wait to eat it?
Another enemy of ham is oxygen, the less time spent in contact with oxygen, the better its flavour will be. Therefore, the best thing to do is to slice the ham and eat it right then and there.A Happy Pig, Good Ham
Iberian pigs are usually raised by workers who genuinely care for them, their freedom and their happiness. The pig needs to be outdoors: go outside, lie down, run around... Different breeding, fattening and production techniques have been used on pigs that have not all been equally effective, which is why some producers prefer to invest in other meats such as chicken and turkey, where, for example, 50% of turkey breast is water.What should you serve ham with?
Among the best things to serve with ham are bread and wine. The bread is usually served in slices and sometimes comes with olive oil on top. Experts in the art of food pairing recommend eating ham with fortified wines such as finos or chamomile. Nowadays, it is also common to see it paired with cava or champagne. Quality reserve wines are also appropriate, just like young wines with little body, or some dry whites. However, the most important thing is that the wine pairing be smooth, so that we can concentrate our senses on fully enjoying the quality of the ham.Alles über spanischen Schinken
Inhalt
- 1 Die verschiedenen Arten des Pata Negra Schinkens
- 2 Wie solllte man einen Pata Negra Schinken verzehren
- 3 Das Schneiden von Pata Negra Schinken
- 4 Den Pata Negra Schinken richtig aufbewahren
- 5 Die ideale Mariage zu Pata Negra Schinken aus Eichelmast
- 6 Gesetz über die Qualität von Pata Negra Schinken
- 7 La Dehesa oder der Eichelhain
- 8 Die geschützten Herkunftsbezeichnungen des Pata Negra Schinkens
- 9 Nährwerteigenschaften des Pata Negra Schinkens
- 10 Rezepte mit Pata Negra Schinken
- 11 Der Unterschied zwischen Pata Negra Schinken und Serrano Schinken
- 12 Der Unterschied zwischen Pata Negra Vorder- und Hinterschinken
- 13 Der Unterschied zwischen Pata Negra Schinken und Serrano Schinken
- 14 Der Pata Negra Schinken und seine weltweiten Konkurrenten
- 15 Die Nährwerteigenschaften des Pata Negra Schinkens
- 16 Geschützte Herkunftsbezeichnung des Pata Negra Schinkens
- 17 Herstellungsgebiete des spanischen Schinckens und Pata Negra Schinkens
- 18 Pata Negra Schinken von Hand geschnitten oder maschinengeschnitten
- 19 Pata Negra Schinkenmuseen in der ganzen Welt
- 20 Die Verkostung von Pata Negra Schinken - alle Geheimnisse hier
- 21 Die Reiseroute des Pata Negra Schinkens
- 22 Die ideale Mariage zu Pata Negra Schinken aus Eichelmast
- 23 Die Herstellungsweise von Pata Negra Wurstwaren
- 24 Die Geschichte der Pata Negra Wurstwaren
- 25 Die Mehrwertsteuer auf spanischen Schinken: Fragen und Antworten
- 26 Der spanische Schinken in der Literatur
- 27 Aussergewöhnliches über Pata Negra Schinken
- 28 Serrano Schinken richtig aufbewahren
- 29 Die Qualitätsnorm des Serrano Schinkens
- 30 Die Herstellung von Serrano Schinken
- 31 Die Herkunftsbezeichnungen von Serrano Schinken
- 32 Die Nährwerteigenschaften von Serrano Schinken
- 33 Rezepte mit Serrano Schinken
- 34 Serrano Schinken - welche Sorten gibt es
- 35 Die ideale Mariage zu Serrano Schinken
- 36 Wie sollte Serrano Schinken richtig verzehrt werden
- 37 Wie schneidet man Serrano Schinken richtig
- 38 Das, was Sie schon immer über dir Verkostung von Pata Negra Schinken wissen wollten
- 39 Wie wählt man einen guten Schinkenhalter aus
- 40 Welcher Pata Negra Schinken ist der beste?
- 41 Ist der Begriff Pata Negra Schinken korrekt?
- 42 Pata Negra Schinken und der Eichelhain (Dehesa)
- 43 Los secretos del maridaje del jamón pata negra
- 44 Welchen Schinken sollte man am besten kaufen?
- 45 Warum ist guter Schinken so teuer?
- 46 Wie kauft man Schinken in Online-Shops?
- 47 Mythos und Realität, Vorteile und Vorurteile über Schinken
- 48 Macht Pata Negra Schinken dick?
- 49 Was machen wir mit dem Schinkenknochen?
- 50 Warum hängen Schinken von der Decke?
- 51 Schinken in der Schwangerschaft: Ist Pata Negra Schinken in der Schwangerschaft erlaubt?
- 52 Wie trägt Schinken zu Wachstum und Entwicklung des Kindes bei?
- 53 Tipps zur richtigen Aufbewahrung von Schinken
- 54 Formgebung von Schinken - Was ist das genau?
- 55 Neue Technologien bei der Verkostung von Schinken – Magnetresonanz und elektromagnetisches Spektrum
- 56 Das Pata Negra Schwein wandert aus
- 57 Wurstwaren: Ursprung, Zusammensetzung und Klassifizierung
- 58 Herstellung von Vorder- und Hinterschinken, erster Teil
- 59 Leitfaden zur Degustation von Pata Negra Schinken
Genießen Sie das Beste vom Pata Negra und Serrano Schinken
Besuchen Sie unseren Shop