Are you one of those who remove the bacon to the slices of Iberian Ham because he thinks it will be healthier that way? If you are a regular of this practice, and you thought you were doing your body a favor by eliminating fat at a stroke, you were wrong. We are going to explain why.

• First, you should know that, with that innocent gesture, You are removing part of the essence of the Iberian Ham, since you alter the flavor and texture.

Each slice usually has a small proportional part of fat, In addition to the characteristic veins that you will find between the thin (the reddest part). This fat will be the hallmark of a good Iberian ham, since its color and smell will be the guarantee that the pig has been fed with acorns.

• In second place, but no less important, you are missing a big nutritional contribution! This natural fat is packed, among other things, of monounsaturated fatty acids, as oleic acid, and many proteins of the highest quality that help you maintain good cardiovascular health, as increase good cholesterol levels and reduce the bad.

To give you an idea, this ham fat is comparable to what we can find in olive oil, avocado or grapeseed oil, so, consuming it daily and in normal quantities will be beneficial for your health.