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Глоссарий терминологии в производстве хамона

d. o. (denomination of origin)
    A designation of quality assurance issued by specific regions for products whose origin and preparation are strictly monitored and meet the designation standards.
salchichón
    A dry cured pork sausage similar to the spanish chorizo, but omitting the pimentón de la vera smoked paprika and replacing it with vinegar and black pepper.
chorizo
    A dry-cured pork sausage that has a dominant flavor of pimentón de la vera smoked paprika. spanish chorizo is a different product than mexican, which is a fresh sausage with hot peppers and v...
cebo
    A grade of jamón ibérico that refers to pigs who mainly eat cereal feed and not acorns.
ham knife
    A long, flexible knife with a narrow blade, used to cut ham into paper thin slices. otherwise known as a jamonera.
secadero
    A natural drying area designated for curing of ibérico hams, where ventilation is controlled only by opening and closing windows.
pata negra
    Black hoof is an informal name that refers to the jamón ibérico because the hoofs of the cerdo ibérico are black. interchangeable with "jabugo" and jamón ibérico.
cerdo
    Castilian for pig. cerdo ibérico is the iberian pig.
bellota
    Literally "acorn", refers to the acorns from encina oak trees and cork trees found on the dehesa rangeland of western spain. ibérico pigs that feast on these acorns are transformed into jam&#...
matanza
    Literally means "the sacrifice". the matanza is a spanish harvest tradition that takes place once a year in the early winter, when an extended family gets together to sacrifice the pigs they have ...
chacina
    Macerated pork used for the production of sausages.
ibérico
    Means from the iberian peninsula of spain and portugal. specifically it refers to the age-old strain of pigs, cerdo ibérico, which have populated the peninsula for thousands of years. also re...
iberian pig
    Refers to any pig native to spain, and is not specifically the indigenous breed of pig (ibérico) of the southeastern iberian peninsula. depending upon its usage it may be a deliberately confu...
jjjjj / 5j / cinco jotas
    Refers to the famous hams produced in the small town of jabugo in western andalucía by sanchez romero carvajal.
serrano
    Refers to the mountains. jamón serrano is a country ham cured in the mountains of spain.
añada
    The “crop” or “vintage” of hams coming from pigs who shared the same montanera and were sacrificed at the same time. each añada has its own characteristics and organoleptic properties.
bodega
    The curing cellar where ibérico hams hang to mature in an environment of controlled temperature and humidity level.
reserva
    The designation for the category of finest premium hams, conveyed annually by the producers` association of the denomination of origin.
organoleptic
    The four properties that can be perceived by the senses: color, texture, flavor and aroma.
la punta
    The hip, or the opposite part of the hoof. this part has a lot of fat and therefore is one of the more tasty parts of the ham. fat is flavor.
lomo
    The loin of the animal. after the fat is removed, the loin is marinated for a day or two in salt, pimentón de la vera
dry cured
    The old-fashioned way to preserve meat, where the meat is not cooked, but preserved with salt and other processes.
la contramaza
    The opposite part to the maza, this is the narrowest part of the ham and therefore the most cured, it is the part that contains the least proportion of fat.
montanera
    The period from autumn to the end of winter during which ibérico pigs reach their final weight dining on the grasses and acorns of the dehesa.
babilla or contramaza
    The rump end of the ham, where the meat contains the most fat. this part is exposed for slicing when a whole ham is placed in the holder with the hoof facing down. la babilla is the part delimited...
paletilla
    The shoulder cut of the pig.
paleta
    The shoulder of the pig, in contrast to the rump which is called a ham or jamón.
la maza
    The thicker, rump half of the ham, where the meat is most lean. the rump half of the ham is exposed for slicing when the whole ham is placed in a holder with the hoof facing up. la maza is the par...
dehesa
    The unique forested grassland of southwest spain which is the pasture area for the ibérico pig.
la caña
    This has the same texture and flavor characteristics as the jarrete. this part of the ham is normally used in gastronomy to make small cubes.
jarrete
    This mellow part of the ham, located between the tibia and fibula, is served in small chunks. the meat is hard and fibrous with a concentration of flavor.