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Paletilla
Глоссарий терминологии в производстве хамона |
The shoulder cut of the pig.
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Paleta, английский
The shoulder of the pig, in contrast to the rump which is called a ham or jamón.
Babilla or contramaza, английский
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 between the femur bone and the coxal, and contains less meat than the part of the maza. it is recommended to start cutting ham in this part in order to preserve and to take advantage of the ham piece.
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