|Antonio Padilla of Iberico Spain|
antioxidant quality of the acorns changes saturated fat into mono-unsaturated fats with higher levels of oleic acid than olive oil. So eat more Spanish ham, wine, and olive oil!
If at home or the restaurant; some Iberian ham and drink pairings I would recommend are the Estrella Damm inedit, a Spanish beer, with Salchichon Iberico sausage - a nice balance of wheat--lager beer that balances the sweetness of the sausage. A good quality Cava will partner well with the Chorizo Iberico Extra balancing out the fattiness and nutty flavours. Lomo Iberico de Bellota will pair exquisitey with a well crafted Cidra (dry cider) or with a selecton of cheeses try a Gran Reserva Rioja to complement the smokey/nutty notes with the aged flavours of the wine. The Iberico Bellota is a must with another Spanish superstar - Sherry; try a fresh dry Fino with the montagna y mer "mountain and sea combination" of saltiness, sweetness, and complexity. How fitting the noblest ham in the world is with Sherry - a classic combination that must be tried.