{"id":254,"date":"2013-03-18T10:08:23","date_gmt":"2013-03-18T10:08:23","guid":{"rendered":"http:\/\/jamonesblazquez.wordpress.com\/?p=254"},"modified":"2013-03-18T10:08:23","modified_gmt":"2013-03-18T10:08:23","slug":"anatomia-del-jamon","status":"publish","type":"post","link":"https:\/\/jamonesblazquez.com\/es\/anatomia-del-jamon\/","title":{"rendered":"Anatom\u00eda del jam\u00f3n"},"content":{"rendered":"<p>En esta nueva entrada enciclop\u00e9dica explicaremos las partes en que se diferencia el jam\u00f3n ib\u00e9rico, que como bien sabemos se obtiene de las extremidades traseras de esta raza de cerdo tras su salaz\u00f3n y curado.<\/p>\n<p><a href=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/maza1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-260\" alt=\"Maza | Jamones Bl\u00e1zquez\" src=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/maza1.jpg\" width=\"465\" height=\"286\" srcset=\"https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/maza1.jpg 465w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/maza1-300x185.jpg 300w\" sizes=\"auto, (max-width: 465px) 100vw, 465px\" \/><\/a><\/p>\n<p>La MAZA es la parte m\u00e1s jugosa y con mayor cantidad de grasa infiltrada. Es de donde se extrae la carne m\u00e1s sabrosa y tierna.<\/p>\n<p><a href=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/contramaza1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-261\" alt=\"Contramaza | Jamones Bl\u00e1zquez\" src=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/contramaza1.jpg\" width=\"465\" height=\"302\" srcset=\"https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/contramaza1.jpg 465w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/contramaza1-300x195.jpg 300w\" sizes=\"auto, (max-width: 465px) 100vw, 465px\" \/><\/a><\/p>\n<p>La CONTRAMAZA es la pieza m\u00e1s fina y normalmente la m\u00e1s curada. Es importante tenerla en cuenta al decidir por d\u00f3nde empezar a cortar el jam\u00f3n. Si el consumo va a ser lento mejor comenzar por esta parte (colocaremos la pezu\u00f1a hacia abajo para facilitar su acceso y corte) porque de lo contrario, llegar\u00edamos a ella al final y tendr\u00eda una curaci\u00f3n demasiado larga.<\/p>\n<p><a href=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/punta1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-262\" alt=\"Punta | Jamones Bl\u00e1zquez\" src=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/punta1.jpg\" width=\"465\" height=\"304\" srcset=\"https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/punta1.jpg 465w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/punta1-300x196.jpg 300w\" sizes=\"auto, (max-width: 465px) 100vw, 465px\" \/><\/a><\/p>\n<p>La PUNTA, situada en el extremo contrario a la pezu\u00f1a es una zona sabros\u00edsima donde se acumulan las mayores cantidades de grasa.<\/p>\n<p><a href=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/babilla1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-263\" alt=\"Babilla | Jamones Bl\u00e1zquez\" src=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/babilla1.jpg\" width=\"465\" height=\"286\" srcset=\"https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/babilla1.jpg 465w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/babilla1-300x185.jpg 300w\" sizes=\"auto, (max-width: 465px) 100vw, 465px\" \/><\/a><\/p>\n<p>La parte inferior se llama BABILLA. Contiene menor cantidad de carne, pero es igualmente sabrosa y aprovechable.<\/p>\n<p><a href=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/jarrete1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-264\" alt=\"Jarrete | Jamones Bl\u00e1zquez\" src=\"https:\/\/dev.jamonesblazquez.com\/blog\/wp-content\/uploads\/2013\/03\/jarrete1.jpg\" width=\"465\" height=\"297\" srcset=\"https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/jarrete1.jpg 465w, https:\/\/jamonesblazquez.com\/wp-content\/uploads\/2013\/03\/jarrete1-300x192.jpg 300w\" sizes=\"auto, (max-width: 465px) 100vw, 465px\" \/><\/a><\/p>\n<p>El JARRETE, tambi\u00e9n llamado codillo, es la parte alta de la pantorrilla cuya carne es m\u00e1s dura y fibrosa y presenta sabores diferentes. Se suele utilizar para extraer taquitos de jam\u00f3n.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En esta nueva entrada enciclop\u00e9dica explicaremos las partes en que se diferencia el jam\u00f3n ib\u00e9rico, que como bien sabemos se obtiene de las extremidades traseras de esta raza de cerdo tras su salaz\u00f3n y curado. La MAZA es la parte m\u00e1s jugosa y con mayor&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-254","post","type-post","status-publish","format-standard","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>Anatom\u00eda del jam\u00f3n - Jamones Bl\u00e1zquez<\/title>\n<meta name=\"description\" content=\"En esta nueva entrada enciclop\u00e9dica explicaremos las partes en que se diferencia el jam\u00f3n ib\u00e9rico, que como bien sabemos se obtiene de las extremidades\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jamonesblazquez.com\/es\/anatomia-del-jamon\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Anatom\u00eda del jam\u00f3n - 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