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Dehesa
Глоссарий терминологии в производстве хамона |
The unique forested grassland of southwest spain which is the pasture area for the ibérico pig.
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La caña, английский
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.
La maza, английский
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 part where the ham has more meat, it is the main part of the ham, the richest and juiciest, and contains more quantity of loin.
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