If you love sausages, you are in luck. Despite the warnings from the WHO in 2021 about the high consumption of processed meats in Spain – with an alarm about the risk of colorectal cancer associated with these meats – not all sausages are created equal. In fact, two Spanish gastronomic jewels now stand out for their benefits.
Let's talk about these protagonists: ham and Iberian loin. These sausages are positioning themselves as the healthiest options within the group of processed meats. And it is that, according to nutritionist Verónica Chazin in statements to El Español, these have a lower fat content compared to other sausages.
If we go into figures, we find that an Iberian ham has 365 kcal, 31.2 grams of protein and 20.4 grams of fat. On the other hand, the Iberian loin is even lighter with 283 kcal, 33.3 grams of protein and 15.50 grams of fat. Who'd say!
But does this mean that we can devour these sausages without measure? Well, not exactly. These same specialists, including Chazin, insist that its consumption should be moderate. It is recommended to follow the WHO guidelines, which is not to consume more than 50 grams a day.
Another point in its favor is the opinion of epidemiologist Miguel Ángel Martínez-González. In his book, What do you eat? Science and conscience to resist, he points out that ham, whether Serrano or Iberian, is not classified as ultra-processed when cured in the traditional way. So, it seems that it is more of a friend to our health than other sausages, although, of course, it should not be abused either.
The golden advice here is to always choose the leanest and most cured parts of these sausages and not exceed a frequency of four times a week. Because, as in everything, the key is in balance.
