What is a functional food and why does Iberian ham fall into this category?
The 13th World Ham Congress brought together leading experts to analyze the nutritional properties of one of gastronomy's greatest treasures. This forum solidified a fundamental premise: Iberian ham should be formally classified as a functional food due to its extraordinary biological benefits.
Currently, health factors influence approximately seventy percent of consumer purchasing decisions. Given the reluctance or mistrust surrounding meat products, the sector needs to support the quality of its products with solid scientific evidence.
In this context, research highlights that a typical 100-gram serving of Iberian ham can cover up to 70% of the recommended daily intake of vitamin B12 , an essential nutrient for the nervous system and cellular metabolism. Furthermore, this product provides a remarkable nutritional density , characterized by the presence of high-biological-value proteins containing all the essential amino acids necessary for the proper functioning of the body.
🛒 Save money by buying direct from the Dehesa!
Buy Iberian acorn-fed ham (PDO Dehesa de Extremadura)
Get the highest quality at the best source price: a Premium Ham with an unmistakable aroma, the result of a slow and artisanal curing process.
Señorío de Montanera, Culinary Jewel of Extremadura with PDO, with Direct Discount!
Nutritional contribution of Iberian ham: vitamin B12 and high-quality proteins
During the technical sessions of the congress, specialists in Endocrinology and Nutrition, such as Dr. Antonio Escribano Zafra, invited a reinterpretation of the public and legal perception of this traditional product, as a high-value functional food.
Scientists argue that ham should not be labelled under the simple and generic classification of processed meat, but rather understood as a complex food matrix . This structure is the result of a delicate and prolonged process of purely natural biochemical transformation.
During the curing process, meat undergoes profound changes that give rise to more than seventy unique molecular compounds. Among these substances , bioactive peptides stand out —molecules with a proven ability to positively influence various bodily functions.
Thus, a balanced consumption of this food contributes directly to metabolic health and muscle development. Therefore, the Iberian ham industry not only markets a gastronomic product, but also a genuine biological approach applied to the care of the body.
Beyond ultra-processed foods: the complex nutritional matrix of Iberian ham
The renowned nutritionist and endocrinologist Antonio Escribano firmly argues that Iberian ham is not processed meat , but should be classified as a food matrix of high nutritional density and a true functional food.
During the World Ham Congress, Escribano stressed that this product cannot be compared to industrial ultra-processed foods, since its production involves a natural curing process that preserves and enhances its biological properties.
According to the expert, Iberian ham is not processed meat because it constitutes a complex biological structure rich in bioactive peptides, essential amino acids and crucial vitamins such as B12, covering up to 70% of the recommended daily intake of the latter with just one hundred grams.
The doctor insists that its consumption provides direct benefits to the cardiovascular system , the nervous system and the endothelium, radically differentiating it from other meat products that undergo aggressive transformations.
By stating that Iberian ham is not processed meat , Escribano seeks to debunk erroneous beliefs and highlight that we are dealing with a bioavailable " megafood " that the human body has recognized and metabolized effectively for millennia.
Its composition, rich in unsaturated fats similar to those of olive oil , makes it a pillar of the Mediterranean diet that helps prevent diseases such as Alzheimer's and hypertension.
In conclusion, Iberian ham is not processed meat , but a nutritional treasure whose balanced intake is fundamental for a healthy lifestyle and for athletic performance, providing essential minerals such as iron, zinc and magnesium in a natural form that no artificial supplementation can match with the same quality.
Provides micronutrients and high biological value proteins
Kylian Mbappé, Real Madrid star, has incorporated a cornerstone of Spanish gastronomy into his diet to boost his physical performance. The importance of Iberian ham for athletes lies in its exceptional contribution of high-biological-value proteins and essential amino acids, fundamental for tissue repair and muscle building after intense training.
This food is notable for its easily absorbed iron , which improves oxygen transport, and B vitamins, which optimize energy metabolism. Furthermore, acorn varieties offer oleic acid, a healthy fat that benefits cardiovascular health. Other key minerals present, such as zinc and phosphorus, strengthen the immune system and physical responsiveness.
However, experts emphasize that its consumption should be moderate , recommending servings of about 50 grams a couple of times a week to avoid excess salt . When combined with vegetables and whole grains, it becomes a strategic ally that unites culinary pleasure and metabolic efficiency.
Mbappé's elite diet demonstrates that this product is a valuable tool for optimizing recovery and maintaining peak competitiveness in professional football.
Scientific support in the face of labeling regulations and the international market
The Iberian ham industry is currently undergoing a crucial transition to ensure its position in international trade. The sector's greatest challenge lies not only in promoting its biological qualities but also in establishing robust legal protections to safeguard the authenticity and origin of its products.
In a global market characterized by increasingly strict regulations and nutritional warning labels, providing rigorous scientific data is essential to maintaining the sector's competitiveness.
Discover our Premium Catalogue of the most prestigious Spanish Brands!
This collaborative effort between researchers, legislators, and producers is vital to distinguishing traditional ham as a high-value functional food from ultra-processed industrial alternatives. In this way, science becomes an indispensable ally in defending the gastronomic excellence of Iberian ham, while simultaneously ensuring the economic sustainability of an industry fundamental to the development of rural areas.
