{"id":17337,"date":"2018-02-19T11:30:24","date_gmt":"2018-02-19T14:30:24","guid":{"rendered":"http:\/\/portoaporto.com.br\/blog\/?p=17337"},"modified":"2018-02-20T12:48:33","modified_gmt":"2018-02-20T15:48:33","slug":"serrano-ou-iberico","status":"publish","type":"post","link":"https:\/\/www.portoaporto.com.br\/blog\/sem-categoria\/serrano-ou-iberico\/","title":{"rendered":"Serrano ou Ib\u00e9rico?"},"content":{"rendered":"<p>Em Andaluzia, no sul da Espanha, originam-se alguns dos mais saborosos produtos da culin\u00e1ria espanhola, o <strong>Jam\u00f3n Ib\u00e9rico e o Jam\u00f3n Serrano<\/strong>, com a assinatura de Josep Ram\u00f3n Llorens Requena, presidente do grupo Josep Llorens I Fills e embaixador desses tesouros espanh\u00f3is. A mat\u00e9ria-prima, a alimenta\u00e7\u00e3o, o processo de cura e a produ\u00e7\u00e3o limitada s\u00e3o t\u00e3o especiais e minuciosos que transformam pe\u00e7as de presunto em verdadeiras joias da culin\u00e1ria.<\/p>\n<p><!--more--><\/p>\n<p>Em geral, os produtos <strong><a href=\"http:\/\/www.josepllorens.com\/\">Josep Llorens<\/a><\/strong> possuem menos gordura, ent\u00e3o apresentam rendimento 15% superior aos concorrentes. As pe\u00e7as s\u00e3o elaboradas artesanalmente e, depois de abatido, o animal passa 1 dia mergulhado no sal para cada quilo que possui; ou seja, se o animal tem 12 quilos, ficar\u00e1 12 dias no sal. Esse processo \u00e9 o que d\u00e1 a sutileza do sal em todas as linhas JL. Vamos as compara\u00e7\u00f5es.<\/p>\n<p><strong>LINHA SERRANO<\/strong><\/p>\n<ul>\n<li>\u00c9 elaborada a partir do Porco Branco.<\/li>\n<li>O processo de produ\u00e7\u00e3o \u00e9 artesanal.<\/li>\n<li>As pe\u00e7as passam por 24 meses de cura.<\/li>\n<li>A alimenta\u00e7\u00e3o do Porco Branco \u00e9 quase 100% milho, o que d\u00e1 mais consist\u00eancia a carne e um sabor melhor para a gordura.<\/li>\n<li>Utiliza-se pouco sal para o processo de cura.<\/li>\n<\/ul>\n<p><strong>LINHA IB\u00c9RICO<\/strong><\/p>\n<ul>\n<li>Elaborado a partir do Porco Ib\u00e9rico, chamado tamb\u00e9m de Porco Preto ou Pata Negra. Recebe esse nome porque tem a unha preta.<\/li>\n<li>Por que o Porco Preto \u00e9 superior? Porque ele \u00e9 uma ra\u00e7a pura. \u00c9 um animal que tem muita gordura dentro do feixe muscular (conhecido como o marmoreio atrelado \u00e0 qualidade da carne) e \u00e9 essa gordura que traz sabor ao presunto.<\/li>\n<li>Esses animais se alimentam da bellota, uma esp\u00e9cie de castanha, produzidas pela \u00e1rvore sobreiro, que leva 100 anos para dar frutos.<\/li>\n<li>As bellotas est\u00e3o dispon\u00edveis para os animais, livremente, na natureza, em determinada \u00e9poca do ano (que fique claro que n\u00e3o se pode comprar bellota no mercado, por exemplo).<\/li>\n<li>\u00c9 essa alimenta\u00e7\u00e3o, e o fato de eles pastarem livremente pelos bosques (as <em>desehas <\/em>espanholas), que faz toda diferen\u00e7a no produto final, j\u00e1 que a bellota confere \u00e0 carne uma textura especial e um sabor adocicado sem igual.<\/li>\n<li>A Josep Llorens trabalha, dentro da Linha Ib\u00e9rico, com as classifica\u00e7\u00f5es Recebo e Bellota.<\/li>\n<\/ul>\n<p><strong>LINHA IB\u00c9RICO: RECEBO <\/strong><\/p>\n<ul>\n<li>Porco ib\u00e9rico 75%; filho de m\u00e3e ra\u00e7a pura e pai ra\u00e7a cruzada.<\/li>\n<li><\/li>\n<li>O porco chega a engordar 1 kg por dia (comem cerca de 7kg de bellota por dia).<\/li>\n<li>O tempo m\u00ednimo de cura para o Ib\u00e9rico Recebo \u00e9 de 36 meses.<\/li>\n<\/ul>\n<p><strong>LINHA IB\u00c9RICO: BELLOTA<\/strong><\/p>\n<ul>\n<li>O tempo m\u00ednimo de cura para o Ib\u00e9rico Bellota \u00e9 de 36 meses.<\/li>\n<li>Alimenta-se somente de bellota, por\u00e9m apenas na \u00e9poca em que ela est\u00e1 dispon\u00edvel na natureza; quando n\u00e3o, pasta como qualquer outro animal.<\/li>\n<li>A bellota \u00e9 o que torna o Pata Negra conhecido no mundo, pois ela s\u00f3 existe nessa regi\u00e3o onde o Pata Negra \u00e9 produzido.<\/li>\n<li>A bellota d\u00e1 \u00e0 carne aromas e sabores de castanhas, a caracter\u00edstica mais marcante da carne dos porcos desta regi\u00e3o.<\/li>\n<\/ul>\n<p> 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Andaluzia, no sul da Espanha, originam-se alguns dos mais saborosos produtos da culin\u00e1ria espanhola, o Jam\u00f3n Ib\u00e9rico e o Jam\u00f3n Serrano, com a assinatura de Josep Ram\u00f3n Llorens Requena, presidente do grupo Josep Llorens I Fills e embaixador desses tesouros espanh\u00f3is. A mat\u00e9ria-prima, a alimenta\u00e7\u00e3o, o processo de cura e a produ\u00e7\u00e3o limitada s\u00e3o t\u00e3o especiais e minuciosos que transformam pe\u00e7as de presunto em verdadeiras joias da culin\u00e1ria.<\/p>\n","protected":false},"author":3,"featured_media":17338,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1111,144,1443,885,1440,462,1446,1444,1445,1439,1441,1442,1112],"class_list":["post-17337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria","tag-andaluzia","tag-espanha","tag-iberico","tag-jamon","tag-josepllorens","tag-pata-negra","tag-patamegra","tag-porco-iberico","tag-porco-serrano","tag-presunto-cru","tag-presunto-iberico","tag-presunto-serrano","tag-sul-da-espanha"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Serrano ou Ib\u00e9rico? - Porto-a-Porto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.portoaporto.com.br\/blog\/sem-categoria\/serrano-ou-iberico\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Serrano ou Ib\u00e9rico? - Porto-a-Porto\" \/>\n<meta property=\"og:description\" content=\"Em Andaluzia, no sul da Espanha, originam-se alguns dos mais saborosos produtos da culin\u00e1ria espanhola, o Jam\u00f3n Ib\u00e9rico e o Jam\u00f3n Serrano, com a assinatura de Josep Ram\u00f3n Llorens Requena, presidente do grupo Josep Llorens I Fills e embaixador desses tesouros espanh\u00f3is. A mat\u00e9ria-prima, a alimenta\u00e7\u00e3o, o processo de cura e a produ\u00e7\u00e3o limitada s\u00e3o t\u00e3o especiais e minuciosos que transformam pe\u00e7as de presunto em verdadeiras joias da culin\u00e1ria.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.portoaporto.com.br\/blog\/sem-categoria\/serrano-ou-iberico\/\" \/>\n<meta property=\"og:site_name\" content=\"Porto-a-Porto\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-19T14:30:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-02-20T15:48:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.portoaporto.com.br\/blog\/wp-content\/uploads\/2018\/02\/Recebo-36-meses-amarelo.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"958\" \/>\n\t<meta property=\"og:image:height\" content=\"958\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Melissa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Melissa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.portoaporto.com.br\\\/blog\\\/sem-categoria\\\/serrano-ou-iberico\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.portoaporto.com.br\\\/blog\\\/sem-categoria\\\/serrano-ou-iberico\\\/\"},\"author\":{\"name\":\"Melissa\",\"@id\":\"https:\\\/\\\/www.portoaporto.com.br\\\/blog\\\/#\\\/schema\\\/person\\\/3924cd0b3f1e215a5fd874179efc0c41\"},\"headline\":\"Serrano ou Ib\u00e9rico?\",\"datePublished\":\"2018-02-19T14:30:24+00:00\",\"dateModified\":\"2018-02-20T15:48:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.portoaporto.com.br\\\/blog\\\/sem-categoria\\\/serrano-ou-iberico\\\/\"},\"wordCount\":512,\"image\":{\"@id\":\"https:\\\/\\\/www.portoaporto.com.br\\\/blog\\\/sem-categoria\\\/serrano-ou-iberico\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.portoaporto.com.br\\\/blog\\\/wp-content\\\/uploads\\\/2018\\\/02\\\/Recebo-36-meses-amarelo.jpg\",\"keywords\":[\"andaluzia\",\"Espanha\",\"ib\u00e9rico\",\"jamon\",\"josepllorens\",\"Pata Negra\",\"patamegra\",\"porco iberico\",\"porco serrano\",\"presunto cru\",\"presunto ib\u00e9rico\",\"presunto serrano\",\"sul da espanha\"],\"inLanguage\":\"pt-BR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.portoaporto.com.br\\\/blog\\\/sem-categoria\\\/serrano-ou-iberico\\\/\",\"url\":\"https:\\\/\\\/www.portoaporto.com.br\\\/blog\\\/sem-categoria\\\/serrano-ou-iberico\\\/\",\"name\":\"Serrano ou Ib\u00e9rico? 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