Jamón de Bellota is valued because of its smooth texture and its unique savory taste. Ibérico ham has regular flecks of intramuscular fat known as veteado (marbling). Due to the pig’s diet of acorns, much of the fat is oleic acid, a monounsaturated fatty acid that has been shown to lower Low Density Lipoprotein cholesterol and raise High Density Lipoprotein cholesterol. High LDL is associated with health problems like heart disease whilst HDL is correlated with better cardiovascular health.
Jamón ibérico, “Iberian ham”, is a type of cured ham produced in Spain and Portugal. According to Spain’s Denominación de Origen rules on food products, jamón ibérico may be made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% ibérico.