‘Every slice of Iberian ham contains science, flavour and performance,’ said Luis Montiel during a conference with Francisco Tovar held at the Faculty of Medicine of the Complutense University of Madrid (UCM).

The professor pointed out that ham is a product with high-quality proteins that are essential for tissue repair and construction.

The doctors also pointed out that the monounsaturated fats and oleic acid present in ham contribute to a ‘healthier’ lipid profile, reducing the risk of cardiovascular disease.

Its richness in B vitamins (B1, B2, B3, B6 and B12) makes Iberian ham an ally for the nervous system and metabolism.

Its mineral content, such as iron, helps combat anaemia, while zinc and potassium, also present in ham, strengthen the immune system and improve muscle function.

Scientists also highlighted the presence of essential amino acids such as leucine, isoleucine and valine, which promote muscle mass synthesis and prevent catabolism, glutamine and tryptophan, which contribute to mental well-being and concentration during training, and arginine, which enhances vasodilation and improves cardiovascular endurance.

All of this is based on research carried out by the Institute of Food Science and Technology and Nutrition of the Spanish National Research Council (ICTAN-CSIC), which concluded that daily consumption of 40 grams of Iberian ham for 12 weeks has benefits for athletes.

Subsequently, both professors stated that Iberian ham has a superior nutritional profile to other cured meats, which can contain high levels of saturated fats and additives.

In addition, the natural curing process of Iberian ham ensures the preservation of its essential nutrients, while some processed cured meats can lose nutritional value during production.

At the event, Iberian ham was also promoted as a ‘healthy, sustainable and enjoyable’ option within a balanced Mediterranean diet.

It was also pointed out that the genomic overlap between humans and Iberian pigs is 93%, reinforcing the ‘high nutritional compatibility’ between this food and its use as a validated biomedical model in applied research.

For scientists, Iberian ham can be included in avocado toast for a breakfast rich in protein and healthy fats, in salads, in thin strips to add flavour and nutrients, or combined with dried fruits such as melons or figs for healthy tapas.

It can also be used as an ingredient in quiches, cauliflower-based pizzas or wrapped in chicken breasts for protein-rich main dishes.