Low-salt Iberian ham?

Low-Salt Prim Iberian Ham

Jamón Prim, recognized as the best ham in Spain in 2025, is revolutionizing the sector with its innovative approach to producing Low-Salt Iberian Ham. This milestone, achieved by a family business with roots in Macotera, Salamanca, demonstrates that it is possible to combine tradition with health, offering an exquisite product that meets growing consumer demands for healthier food options.

How to reduce the salt content of Iberian ham?

The production of Iberian ham, a fundamental pillar of Spanish gastronomy, is undergoing a discreet but significant transformation. Producers face the challenge of reducing salt content without compromising the organoleptic characteristics that make this delicacy so prized: its unmistakable flavor, deep aroma, and perfect texture. Jamón Prim has overcome this challenge, earning it the prestigious award for “Best Iberian Acorn-Fed Ham of Spain 2025” awarded by the Ministry of Agriculture.

The key lies in a combination of technological innovation and a deep respect for natural curing processes. Historically, ham curing was limited by climatic conditions, taking place primarily in winter. However, the implementation of modern chamber systems and more precise control of temperature and humidity have allowed Jamón Prim to extend the post-salting process. This slower, more controlled method is essential for the production of low-salt Iberian ham, as it facilitates a more even distribution of salt and allows for its reduction without affecting the final quality of the product.

Salt Reduction as a Commercial Strategy

Salt reduction is not only a health issue, but also a strategy to expand the reach of Iberian ham. The ham thus becomes a more universal product, accessible to a wider audience who might previously have avoided it due to dietary considerations. This approach not only benefits consumers concerned about sodium intake, but also opens up new market opportunities for the sector.

The process of making excellent low-salt Iberian ham begins long before the curing room. The importance of the raw material is worth highlighting: well-raised and fed Iberian pigs, especially those fed on acorns, which give the ham its complex aromatic notes and infiltrated fat. A good ham requires time, proper salting, and prolonged rest. Jamón Prim’s mastery lies in perfecting every stage, from the animal’s feed to curing, to offer a ham that, despite its lower salt content, retains all the richness of nuances expected from an acorn-fed Iberian ham. Notes of acorns, nuts, leather, caramel, and vanilla must be present in its aromatic profile, along with a firm yet juicy texture that melts in the mouth.

The recognition received by Jamón Prim is not only an achievement for the company, but a testament to the collective effort and dedication of a family business that has managed to adapt to the times without losing its essence. They have proven that it is possible to innovate and improve a traditional product, responding to current market needs without compromising quality. Their Low-Salt Iberian Ham is a clear example of how tradition and technology can converge to create superior products that benefit both producers and consumers. This success sets an important precedent for the ham industry, encouraging others to explore similar paths in the search for healthier and more affordable products.