{"id":249177,"date":"2025-05-17T10:30:00","date_gmt":"2025-05-17T10:30:00","guid":{"rendered":"https:\/\/revista.enmodoflamenco.com\/?p=249177"},"modified":"2025-05-17T10:59:52","modified_gmt":"2025-05-17T10:59:52","slug":"sabias-que-el-jamon-iberico-no-se-come-se-venera","status":"publish","type":"post","link":"https:\/\/revista.enmodoflamenco.com\/en\/sabias-que-el-jamon-iberico-no-se-come-se-venera\/","title":{"rendered":"SAB\u00cdAS QUE\u2026 el jam\u00f3n ib\u00e9rico no se come, se venera"},"content":{"rendered":"\n[et_pb_section fb_built=\u00bb1&#8243; theme_builder_area=\u00bbpost_content\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_row _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb theme_builder_area=\u00bbpost_content\u00bb][et_pb_column _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb type=\u00bb4_4&#8243; theme_builder_area=\u00bbpost_content\u00bb][et_pb_text _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb theme_builder_area=\u00bbpost_content\u00bb text_text_color=\u00bb#000000&#8243; text_font_size=\u00bb18px\u00bb module_alignment=\u00bbcenter\u00bb width=\u00bb85%\u00bb text_orientation=\u00bbjustified\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;]<p>Hay cosas que se comen. Y luego est\u00e1 el jam\u00f3n ib\u00e9rico, que se adora. No es un simple embutido; es una obra maestra que ha conquistado paladares desde las dehesas de Espa\u00f1a hasta las mesas m\u00e1s exclusivas del mundo.<\/p>\n<h4><strong>\u00bfQu\u00e9 lo hace tan especial?<\/strong><\/h4>\n<ul>\n<li><strong>Raza \u00fanica:<\/strong> Viene del cerdo ib\u00e9rico, una especie aut\u00f3ctona que, cuando se cr\u00eda en libertad y se alimenta de bellotas, produce un jam\u00f3n con una infiltraci\u00f3n de grasa que se derrite en la boca.<\/li>\n<li><strong>Alimentaci\u00f3n y entorno:<\/strong> Durante la montanera, estos cerdos se alimentan exclusivamente de bellotas en las dehesas, lo que aporta ese sabor inconfundible y saludable, rico en \u00e1cidos grasos monoinsaturados.<\/li>\n<li><strong>Curaci\u00f3n lenta<\/strong>: Cada pieza puede tardar hasta 48 meses en curarse, desarrollando aromas y sabores que no se pueden replicar con prisas.<\/li>\n<\/ul>\n<h4><strong>\u00bfPor qu\u00e9 es tan valorado internacionalmente?<\/strong><\/h4>\n<ul>\n<li><strong>S\u00edmbolo de lujo:<\/strong> Ha sido servido en eventos de alto perfil, como los \u00d3scars, y es considerado un manjar en pa\u00edses como China y Jap\u00f3n, donde se valora su exclusividad y proceso artesanal.<\/li>\n<li><strong>Reconocimiento global:<\/strong> Marcas como Cinco Jotas (5J), con m\u00e1s de 130 a\u00f1os de experiencia y su jam\u00f3n de bellota 100% ib\u00e9rico de Jabugo; Joselito, con m\u00e1s de 100 a\u00f1os de tradici\u00f3n y una calidad incomparable; S\u00e1nchez Romero Carvajal, con 140 a\u00f1os manteniendo la pureza de la raza ib\u00e9rica; Aljomar, galardonado con el premio al mejor jam\u00f3n ib\u00e9rico de Espa\u00f1a en 2022; y Covap, con su Alta Expresi\u00f3n de los Pedroches, son solo algunos ejemplos de la excelencia que ha hecho que el jam\u00f3n ib\u00e9rico sea un referente de calidad y sabor internacional.<\/li>\n<li><strong>Beneficios nutricionales<\/strong>: Adem\u00e1s de su sabor, es una fuente de prote\u00ednas de alta calidad, vitaminas del grupo B y minerales como hierro y zinc.<\/li>\n<\/ul>\n<p>As\u00ed que la pr\u00f3xima vez que veas una loncha de jam\u00f3n ib\u00e9rico, recuerda: no es solo comida, es una experiencia sensorial que ha cruzado fronteras y conquistado el mundo.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Hay cosas que se comen. Y luego est\u00e1 el jam\u00f3n ib\u00e9rico, que se adora. No es un simple embutido; es una obra maestra que ha conquistado paladares desde las dehesas de Espa\u00f1a hasta las mesas m\u00e1s exclusivas del mundo. \u00bfQu\u00e9 lo hace tan especial? Raza \u00fanica: Viene del cerdo ib\u00e9rico, una especie aut\u00f3ctona que, cuando se cr\u00eda en libertad y se alimenta de bellotas, produce un jam\u00f3n con una infiltraci\u00f3n de grasa que se derrite en la boca. Alimentaci\u00f3n y entorno: Durante la montanera, estos cerdos se alimentan exclusivamente de bellotas en las dehesas, lo que aporta ese sabor inconfundible y saludable, rico en \u00e1cidos grasos monoinsaturados. Curaci\u00f3n lenta: Cada pieza puede tardar hasta 48 meses en curarse, desarrollando aromas y sabores que no se pueden replicar con prisas. \u00bfPor qu\u00e9 es tan valorado internacionalmente? S\u00edmbolo de lujo: Ha sido servido en eventos de alto perfil, como los \u00d3scars, y es considerado un manjar en pa\u00edses como China y Jap\u00f3n, donde se valora su exclusividad y proceso artesanal. Reconocimiento global: Marcas como Cinco Jotas (5J), con m\u00e1s de 130 a\u00f1os de experiencia y su jam\u00f3n de bellota 100% ib\u00e9rico de Jabugo; Joselito, con m\u00e1s de 100 a\u00f1os de tradici\u00f3n y [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":249179,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1280","footnotes":""},"categories":[147],"tags":[],"class_list":["post-249177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-tradicional","et-doesnt-have-format-content","et_post_format-et-post-format-standard"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SAB\u00cdAS QUE\u2026 el jam\u00f3n ib\u00e9rico no se come, se venera - En modo flamenco 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