{"id":251010,"date":"2023-01-27T04:50:00","date_gmt":"2023-01-27T04:50:00","guid":{"rendered":"https:\/\/disteco.com\/?p=251010"},"modified":"2024-02-23T11:15:45","modified_gmt":"2024-02-23T11:15:45","slug":"tallar-la-babilla-del-pernil","status":"publish","type":"post","link":"https:\/\/disteco.com\/ca\/tallar-la-babilla-del-pernil\/","title":{"rendered":"Tallar la babilla del pernil"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n
Imagen de Jamones Bl\u00e1zquez<\/a><\/em><\/strong><\/span><\/h6>\n

 <\/h1>\n

C\u00f3mo limpiar y cortar la babilla del jam\u00f3n<\/strong><\/span><\/h1>\n

Una vez que tenemos el soporte jamonero y hemos avanzado en el corte del jam\u00f3n, tocar\u00e1 darle la vuelta a la pieza y comenzar a cortar la babilla del jam\u00f3n para aprovechar toda la pieza.<\/p>\n

\n

La babilla es la parte m\u00e1s estrecha del jam\u00f3n y est\u00e1 situada justo debajo de la maza<\/b>.<\/h3>\n<\/blockquote>\n

Se trata de un momento en que, todo aquel que no es m\u00e1s que un maestro jamonero en casa, necesita algo de ayuda para reducir al m\u00ednimo la p\u00e9rdida de este delicado material curado por al menos tres a\u00f1os.<\/p>\n

La pata de jam\u00f3n, como la paletilla, son piezas que ocupan un lugar importante en nuestra cultura gastron\u00f3mica y, si nos animamos a comprar la pieza entera para las navidades, antes o despu\u00e9s tocar\u00e1 dar vuelta la pieza.<\/p>\n<\/p>\n

Corte de la babilla del jam\u00f3n paso a paso<\/strong><\/span><\/h2>\n

Una vez que damos vuelta la pieza de jam\u00f3n se debe comenzar con la limpieza, al igual que en la maza, quitando el tocino amarillo que puede dejar una sabor amargo si quedara algo en el loncheado.<\/p>\n

Adem\u00e1s de lograr un corte est\u00e9tico, con esta limpieza nos aseguramos de no quitar grasa dem\u00e1s, pues si le sacamos m\u00e1s de lo que comeremos en el d\u00eda, la pieza comenzar\u00e1 a secarse.<\/p>\n

    \n
  • El cebo amarillo se saca con cuidado y con un cuchillo de punta fina para evitar producir da\u00f1os en el m\u00fasculo que cortaremos m\u00e1s delante.<\/li>\n
  • Los cortes de limpieza se realizan con seguridad pero sin sobrepasar los dos o tres mil\u00edmetros, cuidando de diferenciar la presi\u00f3n necesaria para la zona de la grasa y la de la piel, que opone m\u00e1s resistencia.<\/li>\n<\/ul>\n

    Una vez marcado hasta d\u00f3nde llegar\u00e1 la limpieza del corte con la punta del cuchillo, se comienza a quitar la grasa amarilla.<\/p>\n

      \n
    • En la cara exterior no habr\u00e1 mayor diferencia que la piel y la grasa, pero en la cara interior es importante tener mucho cuidado con el hueso de la cadera, donde suele resbalar la punta del cuchillo.<\/li>\n
    • En esa zona del hueso de la babilla de jam\u00f3n se debe cortar siguiendo la forma curva del mismo, lo que permitir\u00e1 evitarlo durante el corte de las lonchas.<\/li>\n<\/ul>\n

      Las lonchas se cortan comenzando por la parte m\u00e1s alta, por lo que las primeras saldr\u00e1n m\u00e1s angostas y se ir\u00e1n ensanchando a medida que avancemos con el corte plano.<\/p>\n

        \n
      • Al ir avanzando, vamos a encontrar un \u00e1rea con mucha grasa, pero para aprovecharla podemos cortar parte del magro y mitad de la grasa, para poder equilibrar la grasa entre dos lonchas y aprovechar la pieza al m\u00e1ximo.<\/li>\n
      • Una vez que avancemos, llegamos a la r\u00f3tula, la que ser\u00e1 necesario marcarla haciendo un corte hacia abajo para que el loncheado llegue hasta all\u00ed y se despegue.<\/li>\n<\/ul>\n

        Una vez alcanzado el f\u00e9mur, se da por finalizado el corte de la babilla y llega el momento de avanzar hacia lo que se conoce como el tercer corte del jam\u00f3n.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Una vez que tenemos el soporte jamonero y hemos avanzado en el corte del jam\u00f3n, tocar\u00e1 darle la vuelta a la pieza y comenzar a cortar la babilla del jam\u00f3n para aprovechar toda la pieza.<\/p>\n","protected":false},"author":1,"featured_media":250995,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[43],"tags":[343,72,117,722,121,528,108,721],"class_list":["post-251010","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-ultimes-noticies","tag-aliments-de-qualitat-ca","tag-disteco-ca-2","tag-distribucio-alimentaria","tag-distribucio-pernil","tag-gad-ca-2","tag-jamones-blazquez-ca","tag-tallador-de-pernil","tag-tallar-la-babilla-del-pernil","post_format-post-format-image"],"yoast_head":"\nTallar la babilla del pernil - GRUP ALIMENTARI DISTECO<\/title>\n<meta name=\"description\" content=\"Quan tenim el suport pernil i hem avan\u00e7at al tall, tocar\u00e0 donar la volta al pernil i comen\u00e7ar a tallar la babilla.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/disteco.com\/ca\/tallar-la-babilla-del-pernil\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tallar la babilla del pernil - 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