- At the start of the new year, Ibérico ham is emerging as a naturally refined food for those looking to eat more mindfully without giving up pleasure.
- Its nutritional profile, with high-quality protein and a significant presence of unsaturated fats, makes it compatible with active, balanced lifestyles.
- The European campaign ‘Awaken Your Ibérico Sense’ highlights responsible enjoyment of Ibérico ham as part of a thoughtful, modern approach to food.
London, 7 January 2026.— At a time when taking care of oneself no longer means sacrificing enjoyment, Ibérico ham is gaining attention as an unexpected -and distinctly sophisticated- ally for those approaching the new year with a more conscious relationship to food. Far removed from restrictive diets or fleeting trends, this emblematic product offers an elegant way to reconcile flavour, quality and balance in everyday eating.
Ibérico ham provides high-quality protein, with levels typically around 28–33 grams per 100 grams, making it a satisfying and practical option for those looking to structure their daily meals more thoughtfully, particularly as physical activity increases or regular exercise routines resume. Its fat composition includes a notable presence of unsaturated fats, fitting naturally into a balanced approach to eating when enjoyed in moderation.
In addition, Ibérico ham contributes B-group vitamins, which play a role in energy metabolism and nervous system function, alongside minerals such as iron, zinc, phosphorus and magnesium, all of which form part of a varied and well-rounded diet.
A versatile food for everyday life
Thanks to its ease of use and natural versatility, Ibérico ham can be effortlessly incorporated into daily meals without the need for complex preparation. At breakfast or brunch, it works well alongside wholegrain toast with tomato, avocado or eggs. In lighter lunches, it pairs naturally with seasonal fruit, vegetables or salads. For simple evening meals, it can be added as a finishing touch to warm dishes based on vegetables, pulses or white fish, always introduced off the heat to preserve its texture and aroma.
This adaptability makes Ibérico ham a practical choice for those seeking a realistic and progressive way to eat better in the new year, through small, everyday gestures that encourage a more mindful relationship with food.
Quality, origin and conscious enjoyment
Beyond its nutritional attributes, Ibérico ham is the result of a long and carefully controlled production process in which time plays a defining role. The rearing of the Ibérico pig, its feeding and a curing period that can extend over several years give rise to a product of remarkable sensory depth, in which flavour, aroma and texture develop naturally.
Its intensity and complexity invite slow, attentive consumption. Small amounts are enough to deliver genuine satisfaction, making it particularly appealing at a time when quality is increasingly valued over quantity.
Awaken Your Ibérico Sense: rediscovering Ibérico ham
Within this context, the European campaign ‘Awaken Your Ibérico Sense’, promoted by the Interprofessional Association of the Ibérico Pig (ASICI) and co-funded by the European Union, works to raise awareness of the origin, culture and ways of enjoying Ibérico ham across international markets.
The initiative focuses on informed and responsible enjoyment, highlighting both the gastronomic value of the product and its place within a contemporary lifestyle where food, wellbeing and pleasure naturally coexist.
Because taking care of yourself does not mean giving up flavour, it means learning how to choose authentic products and enjoy them fully.
About ASICI
The Interprofessional Association of the Ibérico Pig (ASICI) is a non-profit Interprofessional Agri-food Organisation (OIA) in which more than 95% of the organisations of the production branch (farmers) and more than 95% of the transformation branch (industrialists) of the Ibérico pig are equally represented. Created in 1992, it was officially recognised by the Spanish Ministry of Agriculture, Fisheries and Food in 1999 as the Interprofessional Agri-food Organisation for the Ibérico Pork Sector in Spain.