Iberian ham is considered a gastronomic luxury and one of the most recognized symbols of Spain. Not all hams are, though; they must come from Iberian breed pigs with at least 50% purity, have been raised in an extensive free-range regime, and have a curing period of between 24 and 48 months. All of this makes it an irresistible and globally acclaimed product.
On the other hand, acorn-fed Iberian ham is a type of ham that comes from Iberian breed pigs and is fed acorns during their fattening period. This is the most prized and highest-quality ham.
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With 10 percent of the diet based on chestnuts, it is possible to give a unique flavor to the hams.
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The origin of the term chestnut ham in Malaga is relatively recent. It began to be used in concept at the beginning of this decade to draw attention to the complementary feeding with chestnuts from Genal that was given to Iberian pigs in this area. Specifically, this contribution with this dried fruit so typical of the Serranía de Ronda is made at the beginning of autumn. The amount of chestnuts that these animals can eat is 10 percent of their total intake, but it is enough to give those final nuances to the ham.
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The so-called chestnut ham has less total fat than acorn-fed ham, while the amount of protein is greater. Regarding saturated and Omega 6 fatty acids, the total amount in both cases is the same. Of course, where chestnut stands out especially in oleic acid, since it has such a significant amount that it represents the main component of its fat. Therefore, it is a healthier product than acorn-fed ham.
