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Jamón, Jamón
book

Jamón, Jamón

by Pilar Carrizosa
March 2016
Intermediate to advanced
190 pages
6h 24m
Spanish
Editorial Almuzara
Content preview from Jamón, Jamón
67
FICHA DE LA CATA
Por sus partes lo conoceréis: son la maza, la con-
tramaza y la babilla. La carne más jugosa está en
la maza; mientras que la babilla está más seca. Se
ubica por los huesos fémur y coxal, y contiene menor
cantidad de jamón. Del jarrete y la caña se extraen
los fantásticos taquitos de jamón (
la textura de la
carne es más dura, pero presenta emboques dis-
tintos y son estupendos para croquetas, salteados,
sopas y un largo etcétera de ideas)
.
POR LOS OJOS. La grasa que recubre la super-
ficie del jamón es amarilla (
más o menos intensa,
según el período de maduración)
. Por dentro, la
grasa debe tener un tono blanco más el leve matiz
amarillento. Una coloración más o menos rosada de
la grasa puede indicarnos la calidad ...
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Publisher Resources

ISBN: 9788483568774