Sausages are part of a healthy diet

The notion that sausages cannot be part of a healthy diet is a misconception and an anachronism, and that there are currently healthy sausages that can be part of a healthy diet without negative consequences for health.

What are the reasons why sausages can be part of a healthy diet?

We could mention tens of reasons, but perhaps the following ones largely sum up the importance of incorporating cholesterol-friendly sausages into a healthy diet:

High protein and vitamin content

Healthy sausages supply our bodies with very interesting amounts of protein, minerals and vitamins. The most important are zinc and iron, and above all, B-group vitamins. We are talking about vitamin B1, vitamin B3 and vitamin B12. All together they help to ensure that the metabolism functions normally and to strengthen the immune system, thus largely preventing the feeling of fatigue and tiredness.

Reduction in the volume of fat

Progress in the feeding of pigs and in the knowledge of their genetic profiles has made it possible to achieve much healthier meat with a lower proportion of fat. This is reflected in cured sausages, which tend to have around 30% of mostly unsaturated fat. This fits within the lipid profile that is recommended within a healthy and adequate diet.

Acceptable cholesterol levels

Cholesterol levels in cured sausages are acceptable within a varied diet without constituting a health problem. On average, sausages have about 72 mg of cholesterol per 100 grams of product, so consumed in appropriate proportions and with a controlled frequency, they fit into a balanced diet. Other foods such as eggs, butter or sardines have a higher cholesterol level.

Lower salt content

Sausages have gradually been reduced in salt content thanks to the scientific advances that companies in the meat sector have been developing. Healthy sausages with reduced salt levels now account for 50% of the market share and, in any case, cured sausages provide perfectly acceptable levels of sodium in a healthy diet. For example, 30 grams of chorizo only provides 14% of the recommended daily salt intake.

Nitrate regulation

The presence of nitrates and nitrites in sausages is of no concern, since their use is perfectly regulated and limited to levels that are 100% acceptable and safe for consumers. Furthermore, up to 80% of the nitrates that a person can ingest comes from vegetable consumption, so sausages are not the main cause of increased levels in the body. As you can see, sausages can be incorporated into any diet or food that is governed by healthy parameters without any problem. There is no reason why good health and the consumption of sausages should not be a problem.

New website and new energy for Dompal

Work on the Jabugo dryer begins.

We've talked about our Jabugo dryer before. Our most recent commitment is to strengthen our presence in the national and international market thanks to our highly innovative facilities, which respect the ham tradition of the Jabugo designation of origin. After the last montanera, the first pieces of ham and shoulder began to arrive to become the future Dompal Bellota Jewels that are appreciated by the greatest professionals and the most expert palates. For us it is an immense joy to see how day by day the cellars are filled with this precious treasure of Spanish gastronomy, now it is time to wait patiently to obtain the first pieces of ham, shoulder and sausages from Jabugo that will not be before 3-6 months for some of its sausages and 36 -38 months for the hams that will transport our senses to the original taste of a Jabugo ham.

New website with a new image

The technology is another of the premieres. We have updated and revitalized the corporate website to which the online store will soon be incorporated, which will undoubtedly provide our visitors with a very attractive experience to purchase one of our products and receive it directly at home. This activity is rounded off by our presence in Amazon, where we have been for several years and our next presence in Aliexpress. The demand for our haute cuisine products from our customers around the world is increasing due to the state of alarm caused by the Covid19 pandemic and we are multiplying our efforts to improve our presence in digital markets and be available to everyone. In this way, we are driving part of our distribution business into the digital environment. We are in touch with companies for B2B traffic, reaching agreements with different platforms to provide a improved service to customers mainly in the distribution and catering field.

The experience room

At the new processing plant we have set up the Experience Room, conceived to constitute a Gourmet place where you can learn about the tradition of Iberian products and taste them with the assistance of our experts. In this way, the visitor will be able to learn about a carefully selected range of Iberian ham, shoulder and sausages (chorizo, salchichón and loin) and white cedar or Iberian pork meat, cheeses, AOVEs, wines and vegetable and sea preserves. We will propose to the visitor a guided visit through our cellar and facilities and to the dehesa, to see in the place where the best specimens of Iberian pork are raised. We will finish with a lesson in ham carving and the meals proposed by gourmet specialists.

How to Differentiate Lomo Embuchado de la Caña de Lomo

One of the most frequent doubts in the world of sausages is to know the differences between the caña de lomo and the lomo embuchado. Both types of sausage are obtained from the pig and are very similar, but not identical. So let's see how to differentiate them in order to identify them quickly.

What is caña de lomo?

In order to know what caña de lomo is, one must identify the part of the pig from which it is obtained. The caña de lomo can be found in the upper part of the pig, specifically in the meat of the loin belt that once carefully cleaned, all the superficial fat is removed, which would alter the taste of the meat later. Once prepared, this sausage must be allowed to dry for a period of time that varies between 3 and 4 months, according to the environment. After this period of time the product has aged and reached that special and characteristic taste that so many consumers enjoy, and that is why the Iberica pork caña de lomo competes in taste with the quality of Iberico ham. It is one of the most traditional sausages and it is infallible in any Iberico assortment in meals and events.

So, what's the lomo embuchado?

The lomo embuchado is a variant of the caña de lomo that has some specific characteristics, it offers a singular flavor very appreciated in the gastronomy. The same meat is used to make lomo embuchado as for caña de lomo, so in that respect they are exactly the same. The difference between caña de lomo y lomo embuchado is that the last one is mixed with spices and then it is stuffed into the gut. The result is similar but the flavour is different, although it is easy to distinguish as it is easy to appreciate the presence of spices in the flavour. Anyway, the same meat and a similar process are used and that is why the usual doubts arise to identify each type of sausage.

Confusion with the lomito iberico

Neither the loin cane nor the stuffed loin should be confused with the also known as lomito iberico. The lomito is a sausage made with the same technique as the caña de lomo but in which meat from another part of the pig is used, in this case it is the presa iberica, a juicy meat found between the shoulder blades of the pig. Like the lomo embuchado, we use spices in its elaboration. In addition, it can be visually differentiated in that it presents the typical streaks of the meat of iberian presa. In any case, these sausages have a very natural elaboration process. As you can see, there are some key differences that allow us to identify the caña de lomo from the lomo embuchado or from other similar sausages such as the lomito iberico. With this information you will be able to quickly identify each sausage and enjoy its very special qualities.