Interham releases World Ham Congress research via open access

The International Ham Institute (Interham) has released the presentations from the XII World Ham Congress, held in Zafra, Spain, via open access. The initiative allows researchers, students, and industry professionals to download over 30 papers covering topics such as food safety, animal welfare, production technology, and international market trends to foster innovation in the sector.

Regarding the consumption of serrano ham, nutritionist Aitor Trabanco notes that while the meat is rich in high-biological-value proteins and minerals like iron, calcium, and zinc, it is also a processed food containing sodium and fats. Trabanco suggests that the decision to consume the white fat portion depends on personal preference, as the fat provides much of the product's characteristic aroma and flavor. The Spanish Nutrition Foundation (FEN) emphasizes that the fat content varies based on the pig's breed, age, and diet.