{"id":1546,"date":"2019-08-23T14:45:37","date_gmt":"2019-08-23T12:45:37","guid":{"rendered":"https:\/\/dev.jamonesblazquez.com\/blog\/?p=1546"},"modified":"2019-10-08T16:25:05","modified_gmt":"2019-10-08T14:25:05","slug":"jamon-iberico-terminos-que-todo-apasionado-del-iberico-debe-saber","status":"publish","type":"post","link":"https:\/\/jamonesblazquez.com\/es\/jamon-iberico-terminos-que-todo-apasionado-del-iberico-debe-saber\/","title":{"rendered":"Jam\u00f3n Ib\u00e9rico: T\u00e9rminos que todo apasionado del ib\u00e9rico debe saber"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Este glosario recoge aquellos t\u00e9rminos que se emplean en el sector porcino y otras artes que le son afines. Contiene por tanto una parte importante de la terminolog\u00eda empleada en Jamones Bl\u00e1zquez tanto en \u00e1reas de campo, como  despiece y corte en los que se aplica o de los que usa conocimientos.<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Acabado:<\/strong> Fase final de engorde. Se dice que un cochino est\u00e1 acabado cuando est\u00e1 cebado y listo para el sacrificio.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>\u00c1cidos grasos:<\/strong>&nbsp;Componentes de las grasas. En los productos de Ib\u00e9rico son responsables de la jugosidad y textura de la pieza.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Alcornoque :<\/strong>&nbsp;\u00c1rbol que produce bellotas, corcho y carb\u00f3n vegetal.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Babilla o contramaza:<\/strong>&nbsp;Parte del jam\u00f3n con menor cantidad de magro y que queda dispuesta para el corte cuando se coloca el jam\u00f3n con la pezu\u00f1a hacia abajo.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Bodega:<\/strong>&nbsp;C\u00e1mara o dependencia donde se realiza la fase de maduraci\u00f3n del jam\u00f3n o paleta.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2019\/09\/Blazquez_0118_1080-1024x683.jpg\" alt=\"\" data-id=\"1548\" data-link=\"https:\/\/dev.jamonesblazquez.com\/blog\/?attachment_id=1548\" class=\"wp-image-1548\" srcset=\"https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/Blazquez_0118_1080-1024x683.jpg 1024w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/Blazquez_0118_1080-800x533.jpg 800w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/Blazquez_0118_1080-300x200.jpg 300w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/Blazquez_0118_1080-768x512.jpg 768w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/Blazquez_0118_1080.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Bouquet:<\/strong>&nbsp;Palabra de origen franc\u00e9s empleada para designar el aroma de un jam\u00f3n.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Cala:<\/strong>&nbsp;proceso a trav\u00e9s del cual se descubren los exquisitos aromas de un jam\u00f3n, adem\u00e1s de servir de control de las posibles alteraciones internas.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>De bellota:<\/strong>&nbsp;Se aplica al jam\u00f3n, paleta o ca\u00f1a de lomo elaborados con materia prima procedente de cerdos cebados en montanera sin suplemento.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Guijuelo:<\/strong>&nbsp;Nombre de Denominaci\u00f3n de origen de jamones y paletas ib\u00e9ricos\/\/ Localidad salmantina.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Hechura:<\/strong>&nbsp;Se dice que un cochino tiene hechura cuando est\u00e1 cebado y listo para el sacrificio.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Jabugo:<\/strong>&nbsp;Localidad onubense situada en la sierra de Huelva.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Jarrete:<\/strong>&nbsp;parte del cerdo entre la tibia y el peron\u00e9 que se corta en taquitos.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Jeta:<\/strong>&nbsp;Cara del cochino.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Lampi\u00f1o:<\/strong>&nbsp;Ejemplar porcino sin pelo en la piel.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Maza:<\/strong>&nbsp;Parte superior del jam\u00f3n, la m\u00e1s jugosa.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Montanera:<\/strong>&nbsp;Periodo de cebo en extensivo y en dehesa aprovechando hierbas y bellotas que se extienden desde octubre hasta marzo.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2019\/09\/campo_Blazquez_1080-1024x576.jpg\" alt=\"\" class=\"wp-image-1550\" srcset=\"https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/campo_Blazquez_1080-1024x576.jpg 1024w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/campo_Blazquez_1080-800x450.jpg 800w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/campo_Blazquez_1080-300x169.jpg 300w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/campo_Blazquez_1080-768x432.jpg 768w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2019\/09\/campo_Blazquez_1080.jpg 1080w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Muescas:<\/strong>&nbsp;Cortes identificativos que se hacen en la oreja.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Parva\/sol\u00e1:<\/strong>&nbsp;Conjunto de bellotas ca\u00eddas al suelo en una zona delimitada procedente de un \u00e1rbol. Sol\u00e1 se emplea en Andalucia.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Precinto:<\/strong>&nbsp;Pieza met\u00e1lica o pl\u00e1stica indeleble que se fija a la ca\u00f1a de las piezas con los datos de trazabilidad.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Primal:<\/strong>&nbsp;Animal en per\u00edodo de recr\u00eda, con pesos entre 6 y 9 arrobas o hasta su entrada en montaneras.<\/li><li><strong>Retinto:<\/strong>&nbsp;Ejemplar de coloraci\u00f3n rojiza oscura\/\/ Se ha utilizado tambi\u00e9n referido al jam\u00f3n.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Secadero:<\/strong>&nbsp;C\u00e1mara o dependencia donde se realiza la fase de secado del jam\u00f3n o paleta.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Sudado:<\/strong>&nbsp;Fase de elaboraci\u00f3n de jamones y paletas que tienen lugar en secaderos durante el verano.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Tolva:<\/strong>&nbsp;Comedero en naves o corrales con pienso a libre disposici\u00f3n.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Varear:<\/strong>&nbsp;Golpear las encinas y alcornoques para hacer caer las bellotas con una vara larga y articulada.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Vitola:<\/strong>&nbsp;Elemento de identificaci\u00f3n comercial a modo de etiqueta que rodea la ca\u00f1a en jamones y paletas.<br><\/li><\/ul>\n\n\n\n<ul class=\"wp-block-gallery columns-0 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><\/ul>\n\n\n\n<p>En su elaboraci\u00f3n se ha contado desde diccionarios especializados como el de la Asociaci\u00f3n Espa\u00f1ola de Criadores de Cerdo Ib\u00e9rico y la p\u00e1gina de Jamon Lovers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Este glosario recoge aquellos t\u00e9rminos que se emplean en el sector porcino y otras artes que le son afines. Contiene por tanto una parte importante de la terminolog\u00eda empleada en Jamones Bl\u00e1zquez tanto en \u00e1reas de campo, como despiece y corte en los que se&#8230;<\/p>\n","protected":false},"author":177,"featured_media":1549,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enciclopedia-del-jamon"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jam\u00f3n Ib\u00e9rico: T\u00e9rminos que todo apasionado del ib\u00e9rico debe saber - Jamones Bl\u00e1zquez<\/title>\n<meta name=\"description\" content=\"Este glosario recoge aquellos t\u00e9rminos que se emplean en el sector porcino y otras artes que le son afines. 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