Naturally produced dry-cured ham contains lots of healthy unsaturated fats, proteins, vitamins and minerals and can be eaten as part of a healthy Mediterranean diet. The health risks which are usually associated with processed red meat comes from the industrial use of nitrites and nitrates which are widely considered carcinogenic. All of our meat products are guaranteed to be free from chemical additives and preservatives and are 100% natural.
Dry-cured ham contains vitamins B1, B2, B3, B6, E, and Group D vitamins.
Dry-cured ham is a natural source of iron, calcium, phosphorus, zinc and magnesium. Because of its iron content, regular consumption is often recommended as a prevention of osteoporosis.
HIGH IN MONOUNSATURATED FATS
Dry-cured ham contains a high proportion of monounsaturated fatty acids like oleic acid. In fact, Olive Oil is the only natural food which has a higher content of these beneficial substances. Monounsaturated fats are widely recognised to reduce the risk of cardiovascular disease and recommended as part of a healthy, balanced diet.
Because of this high oleic acid content, eating dry-cured ham can help reduce LDL (“bad”) cholesterol, and experts believe it can also raise the levels of HDL ("good") cholesterol.
A QUALITY SOURCE OF PROTEIN
Dry-cured ham is a delicious source of the highest quality protein. In addition to the high protein content, it also contains a high proportion of essential amino acids which help you to absorb the nutrients. During the dry-curing process, proteins are broken down into their constituent amino acids, making them easier to digest. This is why dry-cured ham is considered a light food despite it being classed as red meat.
THE ABSENCE OF INDUSTRIAL PROCESSING
The health risks associated with red meat are usually the result of industrial processing where chemical additives and preservatives are used. Provided the ham has been naturally produced, dry-cured ham does not require any of these elements and is a clean source of protein, vitamins and minerals.