{"id":40619,"date":"2016-12-16T20:07:47","date_gmt":"2016-12-16T19:07:47","guid":{"rendered":"https:\/\/luxury.acorn.studio\/jamones-blazquez-da-las-claves-para-ser-un-profesional-en-el-arte-de-cortar-jamon-2\/"},"modified":"2016-12-16T20:07:47","modified_gmt":"2016-12-16T19:07:47","slug":"jamones-blazquez-da-las-claves-para-ser-un-profesional-en-el-arte-de-cortar-jamon-2","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/jamones-blazquez-da-las-claves-para-ser-un-profesional-en-el-arte-de-cortar-jamon-2\/","title":{"rendered":"Jamones Bl\u00e1zquez da las claves para ser un profesional en el arte de cortar jam\u00f3n"},"content":{"rendered":"

La Navidad es la \u00e9poca del a\u00f1o ideal para reunirse toda la familia alrededor de la mesa para disfrutar de un buen plato de jam\u00f3n de calidad jugoso y reci\u00e9n cortado. No obstante, <\/span>cortar jam\u00f3n<\/b> puede resultar una tarea un tanto ardua de realizar si no se conocen las t\u00e9cnicas imprescindibles. <\/span><\/p>\n

Es por ello que desde <\/span>Jamones Bl\u00e1zquez<\/a>, <\/b>la empresa familiar que lleva <\/span>80 a\u00f1os<\/b> elaborando <\/span>jamones<\/b> y <\/span>paletas <\/b>de bellota ib\u00e9ricos<\/b> en <\/span>Salamanca<\/b>, proponen las <\/span>claves<\/b> para tener en cuenta a la hora de seccionar un <\/span>jam\u00f3n Admiraci\u00f3n de Bl\u00e1zquez,<\/b> y convertirse en un aut\u00e9ntico profesional en el arte de cortar esta del\u00edcia para el paladar. Bien se trate de un <\/span>jam\u00f3n<\/b> o de una <\/span>paleta<\/b>, parecidos, pero cada cual con peque\u00f1as peculiaridades, tambi\u00e9n en cuanto al m\u00e9todo de corte.<\/span><\/p>\n

\"Jamones_Blazquez_Admiraci\u00f3n_LuxurySpain\"<\/a>LOS 5 PASOS PARA UN DESPIECE PROFESIONAL<\/b><\/p>\n

1- <\/span>ESCOGER BIEN<\/b>: Lo primero de todo es acertar escogiendo el jam\u00f3n. Hay que guiarse por una primera impresi\u00f3n visual para seleccionar la pieza. Se recomienda decantarse por un <\/span>Jam\u00f3n Admiraci\u00f3n de Bl\u00e1zquez<\/b> entorno a <\/span>6 u 8 kilos, <\/b>que es el peso m\u00e1s apropiado para los jamones de la casa. <\/span><\/p>\n

2- <\/span>COMENZAR LA PIEZA<\/b>: Si el <\/span>consumo<\/b> es <\/span>inmediato<\/b>, hay que comenzar el jam\u00f3n por la <\/span>maza<\/b> (la \u00abbarriga\u00bb de la pata, la zona m\u00e1s grasa). \u00a0Pero si su consumici\u00f3n va a prolongarse <\/span>m\u00e1s de 30 d\u00edas<\/b>, es mejor hacerlo por la <\/span>babilla<\/b> (la parte inferior, m\u00e1s estrecha y menos grasa), girando la pieza de forma que la pezu\u00f1a mire hacia abajo, para que se conserve m\u00e1s. En total, van a necesitarse <\/span>3 tipos de cuchillo: <\/b>uno <\/span>carnicero<\/b> (para retirar la piel), uno <\/span>jamonero<\/b> (para cortar la pieza) y una <\/span>puntilla<\/b> (para separar el hueso de la carne). <\/span><\/p>\n

\"jamones_blazquez_babilla_luxuryspain\"<\/a><\/p>\n

3- <\/span>LIMPIEZA<\/b>: es tambi\u00e9n un elemento relevante y va ligada a la frecuencia de consumo. Si se va a consumir de <\/span>inmediato<\/b>, se proceder\u00e1 a la <\/span>limpieza completa<\/b> de la pata. Por el contrario, si se va a <\/span>reservar una parte<\/b>, es mejor que se <\/span>limpie progresivamente<\/b> a medida que se consuma, para una <\/span>mayor conservaci\u00f3n<\/b> de la parte de restante, y haciendo el <\/span>primer corte<\/b> inclinando el cuchillo carnicero de forma <\/span>perpendicular a la pata<\/b> (\u00e1ngulo de 45 grados). <\/span><\/p>\n

\"jamones_blazquez-maza-luxuryspain\"<\/a><\/p>\n

4- <\/span>CORTE: <\/b>El <\/span>tama\u00f1o de la loncha<\/b> debe ser de unos<\/span> 4 cent\u00edmetros<\/b>, de un grosor ni muy fino ni muy grueso, iniciando el corte por la pezu\u00f1a y acabando hasta el final en una misma direcci\u00f3n, sin dejar irregularidades en la superficie.<\/span><\/p>\n

5- Terminar con las <\/span>zonas cercanas al hueso<\/b>, que por su situaci\u00f3n deber\u00e1n ser cortadas en forma de <\/span>tira<\/b> o <\/span>loncha <\/b>irregular<\/b>. La <\/span>puntilla<\/b>, el cuchillo corto, resistente y puntiagudo permitir\u00e1 <\/span>separar<\/b> la <\/span>carne del hueso<\/b>, que puede aprovecharse para enriquecer el <\/span>caldo<\/b>.<\/span><\/p>\n

\u00bfQu\u00e9 distingue el JAM\u00d3N de la PALETA?<\/b><\/p>\n

Pese a que en calidad son similares, la <\/span>paleta<\/b> es la <\/span>parte delantera<\/b> del cerdo, y como tiene m\u00e1s <\/span>hueso<\/b> visible, su <\/span>corte ser\u00e1 m\u00e1s dificultoso <\/b>que el del jam\u00f3n. El m\u00e9todo de corte y limpieza tambi\u00e9n se asemeja al de \u00e9ste, y para ello ser\u00e1n necesarios un <\/span>cuchillo jamonero<\/b>, una <\/span>puntilla<\/b> para el marcado de los huesos y una <\/span>chaira<\/b> (para asentar los filos de los cuchillos).<\/span>\"Jamones_Blazquez_Paletilla_LuxurySpain\"<\/a>Adem\u00e1s, en la paleta<\/strong> la cantidad de grasa es superior a la del jam\u00f3n, y esta necesita 24 meses de curaci\u00f3n<\/strong> frente a los 48<\/strong> del segundo, cuyo peso asciende a los 7 u 8 kilos<\/strong> de media frente a los 3 o 4<\/strong> de la paleta<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

La Navidad es la \u00e9poca del a\u00f1o ideal para reunirse toda la familia alrededor de la mesa para disfrutar de un buen plato de jam\u00f3n de calidad jugoso y reci\u00e9n […]<\/p>\n","protected":false},"author":8,"featured_media":38666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[60],"tags":[2256,1418,2654,1808,1834,1446,1423,1454,2655],"featured_categories":[],"acf":[],"yoast_head":"\nJamones Bl\u00e1zquez da las claves para ser un profesional en el arte de cortar jam\u00f3n - Luxury Spain<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/luxuryspain.es\/jamones-blazquez-da-las-claves-para-ser-un-profesional-en-el-arte-de-cortar-jamon-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jamones Bl\u00e1zquez da las claves para ser un profesional en el arte de cortar jam\u00f3n - 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