{"id":43387,"date":"2022-03-21T08:28:13","date_gmt":"2022-03-21T07:28:13","guid":{"rendered":"https:\/\/relaisgourmet.com\/p-come-prosciutto-iberico\/"},"modified":"2025-04-12T22:37:29","modified_gmt":"2025-04-12T20:37:29","slug":"p-come-prosciutto-iberico","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/it\/p-come-prosciutto-iberico\/","title":{"rendered":"P come Prosciutto iberico"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\" id=\"h-tutto-sul-prosciutto-iberico\"> Tutto sul Prosciutto iberico<\/h2>\n\n\n\n<p>Prodotto alimentare essenziale per la preparazione di piatti in cucina, grandi piatti gourmet e varie degustazioni, il prosciutto iberico o il jam\u00f3n ib\u00e9rico svolge un ruolo essenziale nella gastronomia spagnola.\n<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-modalita-di-produzione\">Modalit\u00e0 di produzione<\/h2>\n\n\n\n<p>Il sacrificio e la macellazione consistono nel riconoscere la qualit\u00e0 della carne secondo la sua tipologia prima di essere macellata. Una volta completato questo passaggio, la carne passa attraverso il taglio a V o serrano prima di essere adagiata sopra altra carne gi\u00e0 tagliata e separata da un sottile strato di sale marino. Sta salando. Durante questa fase, il prosciutto verr\u00e0 conservato per diversi giorni a seconda del suo peso, durante i quali si svilupperanno colore e aromi. Dopo la salatura, il prosciutto subir\u00e0 un processo di lavaggio e riposo.\n<\/p>\n\n\n\n<p>Il lavaggio viene effettuato con acqua tiepida e mira a rimuovere il sale in eccesso. Il riposo dura in media 1-3 mesi e viene effettuato in un locale a bassa temperatura con una certa percentuale di umidit\u00e0. L&#8217;essiccazione del prosciutto iberico avviene nella maggior parte dei casi in cantine o essiccatoi naturali per far sparire il livello di umidit\u00e0 in modo naturale.\n<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-provenienza-e-origine-protetta-del-prosciutto-iberico\">Provenienza e origine protetta del prosciutto iberico<\/h2>\n\n\n\n<p>Il prosciutto iberico \u00e8 un tipo di prosciutto ottenuto essenzialmente da suini iberici. Questi maiali iberici provengono dalla Spagna. Il cebo \u00e8 un prosciutto iberico prodotto con carne di suino iberico allevato in un porcile che viene alimentato solo con cereali e verdure.\n<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-\"> <\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tutto sul Prosciutto iberico Prodotto alimentare essenziale per la preparazione di piatti in cucina, grandi piatti gourmet e varie degustazioni, il prosciutto iberico o il jam\u00f3n ib\u00e9rico svolge un ruolo essenziale nella gastronomia spagnola. Modalit\u00e0 di produzione Il sacrificio e la macellazione consistono nel riconoscere la qualit\u00e0 della carne secondo la sua tipologia prima di [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":37261,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1179],"tags":[],"class_list":["post-43387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorizzato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.0 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>P come Prosciutto Iberico \u2013 sapore e storia<\/title>\n<meta name=\"description\" content=\"P per Prosciutto iberico: eccellenza gastronomica da gustare con foie gras.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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