Acorn’s sugar

The sugar from acorns is an important component in the production of Iberian ham, as it helps enhance its characteristic flavor and aroma. During the montanera season, which is the final phase of feeding for Iberian pigs before slaughter, these animals feed exclusively on acorns, herbs, and other natural resources from the field. The acorn is especially important in this process, as it contains a high proportion of natural sugars, which are transferred to the ham during the curing process.

The curing process of Iberian ham is long and complex, and can last up to three years. During this time, the ham undergoes a series of drying and maturation processes, which give rise to its unique flavor and texture. During the drying phase, the sugars from the acorns crystallize on the surface of the ham, forming a layer known as the “flor.” This flor is highly valued by experts, as it indicates the quality of the ham and its origin from acorn-fed pigs.

In addition to its culinary value, acorn sugar also has nutritional benefits for Iberian pigs. The acorn is rich in monounsaturated fatty acids, which are beneficial for cardiovascular health and also contribute to the unique texture and flavor of Iberian ham. In summary, acorn sugar is an essential component in the production of Iberian ham, as it contributes both to its flavor and aroma as well as its nutritional value.