Ham fat

Ham fat is the fatty substance derived from ham, obtained primarily during the cooking or cutting of cured or fresh ham. This fat is highly valued in traditional cooking for its intense flavor and aroma, which adds a characteristic and deep touch to various culinary preparations.

Origin: Ham fat comes especially from cured hams, such as Iberian ham or serrano ham, typical of Spain and other European regions. However, its use has spread to many Latin American cuisines, where it is also used to enrich dishes.

Properties: Ham fat is primarily saturated and monounsaturated animal fat and is rich in umami flavor, making it an excellent natural flavor enhancer. Although it should be used in moderation due to its caloric content, it adds juiciness and depth to stews, sofritos, broths, and stir-fries. Additionally, it contains small amounts of fat-soluble vitamins and antioxidants present in cured ham.

Synonyms in Spanish from Latin America: Depending on the country, ham fat may also be known as manteca de jamón, grasa de cerdo curado, or simply grasa curada. In some places, the fat that remains on the bones or the rind of the ham is used to extract this intensely flavored fat, which is used in traditional recipes.

In summary, ham fat is an essential ingredient in gastronomy for adding flavor, aroma, and texture to numerous dishes, from soups to stews and fillings.