Science and nutrition strengthen the positioning of cured ham as a value-added food

Scientific research is providing new evidence on the nutritional properties of cured ham, reinforcing its position as a valuable food source in a balanced diet. This was one of the most significant conclusions reached during the 13th World Ham Congress.

The experts attending the meeting emphasised that cured ham is a food produced through natural biochemical maturation processes, which clearly sets it apart from ultra-processed products. They also emphasised that the growing body of scientific evidence available is enabling a deeper understanding of its nutritional properties.

The research highlights the presence of high-quality proteins, a healthy lipid profile, and micronutrients with high bioavailability. Furthermore, certain types of ham meet the criteria set out in European legislation for specific nutritional claims, which opens up new opportunities for more accurate and evidence-based communication.

Experts believe that transparency and scientific rigour will be key to communicating this information to consumers, particularly at a time when health-related factors are having an increasing influence on purchasing decisions.

The Congress also highlighted the need to continue generating scientific knowledge that will enable further investigation into the potential benefits associated with the consumption of cured ham, including future lines of research relating to cardiovascular health.

For the sector, the combination of culinary tradition, production excellence and scientific backing represents a strategic opportunity to strengthen consumer confidence and consolidate the positioning of Spanish ham in domestic and international markets.