{"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":"<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">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><b>cortar jam\u00f3n<\/b><span style=\"font-weight: 400;\"> puede resultar una tarea un tanto ardua de realizar si no se conocen las t\u00e9cnicas imprescindibles. <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Es por ello que desde <\/span><b><a href=\"http:\/\/www.jamonesblazquez.com\/es\/\">Jamones Bl\u00e1zquez<\/a>, <\/b><span style=\"font-weight: 400;\">la empresa familiar que lleva <\/span><b>80 a\u00f1os<\/b><span style=\"font-weight: 400;\"> elaborando <\/span><b>jamones<\/b><span style=\"font-weight: 400;\"> y <\/span><b>paletas <\/b><b>de bellota ib\u00e9ricos<\/b><span style=\"font-weight: 400;\"> en <\/span><b>Salamanca<\/b><span style=\"font-weight: 400;\">, proponen las <\/span><b>claves<\/b><span style=\"font-weight: 400;\"> para tener en cuenta a la hora de seccionar un <\/span><b>jam\u00f3n Admiraci\u00f3n de Bl\u00e1zquez,<\/b><span style=\"font-weight: 400;\"> y convertirse en un aut\u00e9ntico profesional en el arte de cortar esta del\u00edcia para el paladar. Bien se trate de un <\/span><b>jam\u00f3n<\/b><span style=\"font-weight: 400;\"> o de una <\/span><b>paleta<\/b><span style=\"font-weight: 400;\">, parecidos, pero cada cual con peque\u00f1as peculiaridades, tambi\u00e9n en cuanto al m\u00e9todo de corte.<\/span><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/12\/Jamones-Blazquez-admiracion_LuxurySpain-e1481918339706.jpeg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-12173\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/12\/Jamones-Blazquez-admiracion_LuxurySpain-e1481918339706.jpeg\" alt=\"Jamones_Blazquez_Admiraci\u00f3n_LuxurySpain\" width=\"500\" height=\"350\" \/><\/a><b>LOS 5 PASOS PARA UN DESPIECE PROFESIONAL<\/b><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">1- <\/span><b>ESCOGER BIEN<\/b><span style=\"font-weight: 400;\">: 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><b>Jam\u00f3n Admiraci\u00f3n de Bl\u00e1zquez<\/b><span style=\"font-weight: 400;\"> entorno a <\/span><b>6 u 8 kilos, <\/b><span style=\"font-weight: 400;\">que es el peso m\u00e1s apropiado para los jamones de la casa. <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">2- <\/span><b>COMENZAR LA PIEZA<\/b><span style=\"font-weight: 400;\">: Si el <\/span><b>consumo<\/b><span style=\"font-weight: 400;\"> es <\/span><b>inmediato<\/b><span style=\"font-weight: 400;\">, hay que comenzar el jam\u00f3n por la <\/span><b>maza<\/b><span style=\"font-weight: 400;\"> (la \u00abbarriga\u00bb de la pata, la zona m\u00e1s grasa). \u00a0Pero si su consumici\u00f3n va a prolongarse <\/span><b>m\u00e1s de 30 d\u00edas<\/b><span style=\"font-weight: 400;\">, es mejor hacerlo por la <\/span><b>babilla<\/b><span style=\"font-weight: 400;\"> (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><b>3 tipos de cuchillo: <\/b><span style=\"font-weight: 400;\">uno <\/span><b>carnicero<\/b><span style=\"font-weight: 400;\"> (para retirar la piel), uno <\/span><b>jamonero<\/b><span style=\"font-weight: 400;\"> (para cortar la pieza) y una <\/span><b>puntilla<\/b><span style=\"font-weight: 400;\"> (para separar el hueso de la carne). <\/span><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/12\/Jamones_Blazquez_babilla_LuxurySpain.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-12171\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/12\/Jamones_Blazquez_babilla_LuxurySpain.jpg\" alt=\"jamones_blazquez_babilla_luxuryspain\" width=\"465\" height=\"286\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">3- <\/span><b>LIMPIEZA<\/b><span style=\"font-weight: 400;\">: es tambi\u00e9n un elemento relevante y va ligada a la frecuencia de consumo. Si se va a consumir de <\/span><b>inmediato<\/b><span style=\"font-weight: 400;\">, se proceder\u00e1 a la <\/span><b>limpieza completa<\/b><span style=\"font-weight: 400;\"> de la pata. Por el contrario, si se va a <\/span><b>reservar una parte<\/b><span style=\"font-weight: 400;\">, es mejor que se <\/span><b>limpie progresivamente<\/b><span style=\"font-weight: 400;\"> a medida que se consuma, para una <\/span><b>mayor conservaci\u00f3n<\/b><span style=\"font-weight: 400;\"> de la parte de restante, y haciendo el <\/span><b>primer corte<\/b><span style=\"font-weight: 400;\"> inclinando el cuchillo carnicero de forma <\/span><b>perpendicular a la pata<\/b><span style=\"font-weight: 400;\"> (\u00e1ngulo de 45 grados). <\/span><\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/12\/Jamones_Blazquez-maza-LuxurySpain.jpeg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-12172\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/12\/Jamones_Blazquez-maza-LuxurySpain.jpeg\" alt=\"jamones_blazquez-maza-luxuryspain\" width=\"465\" height=\"286\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">4- <\/span><b>CORTE: <\/b><span style=\"font-weight: 400;\">El <\/span><b>tama\u00f1o de la loncha<\/b><span style=\"font-weight: 400;\"> debe ser de unos<\/span><b> 4 cent\u00edmetros<\/b><span style=\"font-weight: 400;\">, 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<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">5- Terminar con las <\/span><b>zonas cercanas al hueso<\/b><span style=\"font-weight: 400;\">, que por su situaci\u00f3n deber\u00e1n ser cortadas en forma de <\/span><b>tira<\/b><span style=\"font-weight: 400;\"> o <\/span><b>loncha <\/b><b>irregular<\/b><span style=\"font-weight: 400;\">. La <\/span><b>puntilla<\/b><span style=\"font-weight: 400;\">, el cuchillo corto, resistente y puntiagudo permitir\u00e1 <\/span><b>separar<\/b><span style=\"font-weight: 400;\"> la <\/span><b>carne del hueso<\/b><span style=\"font-weight: 400;\">, que puede aprovecharse para enriquecer el <\/span><b>caldo<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p style=\"text-align: justify;\"><b>\u00bfQu\u00e9 distingue el JAM\u00d3N de la PALETA?<\/b><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Pese a que en calidad son similares, la <\/span><b>paleta<\/b><span style=\"font-weight: 400;\"> es la <\/span><b>parte delantera<\/b><span style=\"font-weight: 400;\"> del cerdo, y como tiene m\u00e1s <\/span><b>hueso<\/b><span style=\"font-weight: 400;\"> visible, su <\/span><b>corte ser\u00e1 m\u00e1s dificultoso <\/b><span style=\"font-weight: 400;\">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><b>cuchillo jamonero<\/b><span style=\"font-weight: 400;\">, una <\/span><b>puntilla<\/b><span style=\"font-weight: 400;\"> para el marcado de los huesos y una <\/span><b>chaira<\/b><span style=\"font-weight: 400;\"> (para asentar los filos de los cuchillos).<\/span><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/12\/Captura-de-pantalla-2016-12-16-a-les-20.53.49-e1481918331896.png\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-12170\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/12\/Captura-de-pantalla-2016-12-16-a-les-20.53.49-e1481918331896.png\" alt=\"Jamones_Blazquez_Paletilla_LuxurySpain\" width=\"500\" height=\"385\" \/><\/a>Adem\u00e1s, en la <strong>paleta<\/strong> la cantidad de grasa es superior a la del jam\u00f3n, y esta necesita <strong>24 meses de curaci\u00f3n<\/strong> frente a los <strong>48<\/strong> del segundo, cuyo peso asciende a los <strong>7 u 8 kilos<\/strong> de media frente a los <strong>3 o 4<\/strong> de la <strong>paleta<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/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":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - 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