{"id":2628,"date":"2017-01-11T07:25:31","date_gmt":"2017-01-11T07:25:31","guid":{"rendered":"https:\/\/soyhostelero.wordpress.com\/?p=2628"},"modified":"2022-01-30T20:17:14","modified_gmt":"2022-01-30T20:17:14","slug":"que-saber-sobre-el-jamon-iberico","status":"publish","type":"post","link":"https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/que-saber-sobre-el-jamon-iberico\/","title":{"rendered":"\u00bfQu\u00e9 saber sobre el jam\u00f3n ib\u00e9rico?"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Exhaustivo control<\/h2>\n\n\n\n<p>Afortunadamente, cada vez est\u00e1 mas controlado y <strong>regulado <\/strong>las diferentes clasificaciones para los jamones. Estas se distinguen con unos precintos colocados en la ca\u00f1a de la pieza; cuyo color (categor\u00eda) es determinada por ASICI (Asociaci\u00f3n Interprofesional del Cerdo Ib\u00e9rico).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Significado de los precintos<wp-block data-block=\"core\/more\"><\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Precinto <strong><span style=\"color: #999999;\">blanco<\/span><\/strong>. Ib\u00e9rico de Cebo. Cerdos criados en granja y alimentados \u00fanicamente\u00a0 con pienso. Son el 80% de los jamones ib\u00e9ricos.<\/li><li>Precinto<strong> <span style=\"color: #008000;\">verde<\/span><\/strong>. Cebo Campo Ib\u00e9rico. Hay dos opciones. Las mas com\u00fan es animales criados en superficies abiertas y parte de ellas cubiertas, u otra opci\u00f3n criados en libertad en dehesas.<\/li><li>Precinto <strong><span style=\"color: #ff0000;\">rojo<\/span><\/strong>. Bellota ib\u00e9rico. Son animales cruzados con raza ib\u00e9rica. Alimentados con bellotas y pastos en montanera de octubre a marzo.<\/li><li>Precinto <strong><span style=\"color: #000000;\">negro<\/span><\/strong>. Bellota 100% Ib\u00e9rico. Son animales de padre y madre 100% ib\u00e9ricos criados con hierba y bellota en montanera de octubre a marzo.<\/li><\/ul>\n\n\n\n<p>Cada precinto legal lleva las palabras \u00abNorma de Calidad\u00bb y logotipo de ASICI.<\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"http:\/\/cortadordejamonbajoaragon.es\/wp-content\/uploads\/2014\/10\/nuevos-precintos-normativa-jamon-iberico.jpg\" alt=\"Resultado de imagen de precintos jam\u00f3n iberico\"\/><\/figure><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p>Todos los jamones <strong>deben<\/strong> de llevar una etiqueta o vitola donde rece la empresa certificadora, y el porcentaje de raza ib\u00e9rica.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">El MAPA<\/h4>\n\n\n\n<p>Es un sello legible y visible en la piel del jam\u00f3n, que otorga el Ministerio de Agricultura de Pesca y Alimentaci\u00f3n (<strong>MAPA<\/strong>) donde indica 4 cifras, dos d\u00edgitos de la semana de entrada en salaz\u00f3n y los dos d\u00edgitos finales del a\u00f1o. Ejemplo:<\/p>\n\n\n\n<div class=\"wp-block-image irc_mi iNoS1UBX8o4w-pQOPx8XEepE aligncenter is-style-default\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"http:\/\/www.jamonlovers.es\/wp-content\/uploads\/2016\/02\/sello-mapa-jamon-iberico-bellota.png\" alt=\"Resultado de imagen de mapa  jam\u00f3n\" width=\"460\" height=\"614\"\/><figcaption>Esta pieza entr\u00f3 en sal la semana 12 (marzo) en el 2013<\/figcaption><\/figure><\/div>\n\n\n\n<p>Sabiendo el a\u00f1o, sabremos el tiempo de curaci\u00f3n. La nueva normativa establece unos tiempos m\u00ednimos de curaci\u00f3n para los jamones ib\u00e9ricos:<\/p>\n\n\n\n<p>1) Para piezas de menos de 7 kilos, el tiempo m\u00ednimo son 600 d\u00edas, lo que equivale a <strong>20 meses<\/strong>.<\/p>\n\n\n\n<p>2) Para piezas iguales o mayores a 7 kilos, el tiempo m\u00ednimo son 730 d\u00edas, lo que equivale a <strong>24 meses<\/strong>.<\/p>\n\n\n\n<p>Es muy importante mirar el MAPA. Pudiendo saber con dicho elemento si ha sido alimentado el cochino en montanera. Periodo del a\u00f1o que coincide con la maduraci\u00f3n del las bellotas, desde mediados o finales de octubre hasta bien entrado el mes de marzo, aprovechando los recursos de la dehesa, fundamentalmente las bellotas y la hierba de la oto\u00f1ada, para la fase final de engorde de los Cerdos Ib\u00e9ricos.<\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" src=\"https:\/\/soyhostelero.com\/wp-content\/uploads\/2017\/01\/como-se-hace-jamc3b3n.jpg\" alt=\"como-se-hace-jamon\" class=\"wp-image-2801\" width=\"692\" height=\"2602\"\/><\/figure><\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Exhaustivo control Afortunadamente, cada vez est\u00e1 mas controlado y regulado las diferentes clasificaciones para los jamones. Estas se distinguen con unos precintos colocados en la<\/p>\n","protected":false},"author":1,"featured_media":2796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[54,86,88],"class_list":["post-2628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacion","tag-corte-jamon","tag-iberico","tag-jamon"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00bfQu\u00e9 saber sobre el jam\u00f3n ib\u00e9rico? - Soy Hostelero<\/title>\n<meta name=\"description\" content=\"Qu\u00e9 saber sobre el jam\u00f3n ib\u00e9rico. Caracter\u00edsticas y propiedades del Jam\u00f3n Ib\u00e9rico. Cebo, campo, bellota. 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