{"id":255802,"date":"2024-09-25T14:56:56","date_gmt":"2024-09-25T14:56:56","guid":{"rendered":"https:\/\/disteco.com\/parts-del-porc-iberic\/"},"modified":"2025-06-09T10:46:27","modified_gmt":"2025-06-09T10:46:27","slug":"parts-del-porc-iberic","status":"publish","type":"post","link":"https:\/\/disteco.com\/ca\/parts-del-porc-iberic\/","title":{"rendered":"Parts del porc ib\u00e8ric"},"content":{"rendered":"\n
\"El<\/figure>\n
Parts del porc ib\u00e8ric<\/strong><\/em><\/span><\/h6>\n

<\/h1>\n

Parts del porc ib\u00e8ric, un tresor gastron\u00f2mic<\/h1>\n

Coneguda \u00e9s l’expressi\u00f3 \u201cdel porc fins als camins\u201d per assenyalar que se’n pot menjar gaireb\u00e9 tot i aix\u00ed \u00e9s.<\/strong><\/p>\n

Tot i que les parts m\u00e9s conegudes del porc ib\u00e8ric s\u00f3n els pernils, les 2 potes del darrere i les paletes, procedents de les 2 potes davanteres.<\/p>\n

\n

El porc ib\u00e8ric ens ofereix diferents carns amb molt\u00edssimes propietats saludables que la majoria de persones no coneixen.<\/h3>\n<\/blockquote>\n

Descrivim a continuaci\u00f3 l’\u00e0mplia varietat de talls del porc ib\u00e8ric, cadascun amb propietats \u00faniques.<\/p>\n

<\/h2>\n

Talls del porc ib\u00e8ric<\/strong><\/h2>\n

Ventall Ib\u00e8ric<\/strong><\/h4>\n

Aquesta pe\u00e7a de carn envolta les costelles. \u00c9s una pe\u00e7a de la qual s’obtenen uns filets fins i amb molta infiltraci\u00f3 de greix, per aix\u00f2 \u00e9s una carn molt saborosa. Ideal per a qualsevol barbacoa. <\/p>\n

Agulla Ib\u00e8rica<\/strong><\/h4>\n

\u00c9s la pe\u00e7a de carn que s’extreu de la part superior del coll. Est\u00e0 formada per m\u00fasculs molt treballats i amb molt de col\u00b7lagen. <\/p>\n

\u00c9s una carn dura de manera que s’ha de cuinar amb molta calma perqu\u00e8 resulti tova. Amb l’agulla podrem realitzar qualsevol recepta de galtes i els guisats resultaran molt saborosos. <\/p>\n

Cap\u00e7al ib\u00e8ric<\/strong><\/h4>\n

Aquesta pe\u00e7a de carn \u00e9s molt semblant a la presa, de fet es localitza a la mateixa zona que aquesta. T\u00e9 una mica m\u00e9s de greix, s’utilitza molt per fer embotits com xori\u00e7os o el mateix cap\u00e7al de llom embotit. <\/p>\n

Carrillada ib\u00e8rica<\/strong><\/h4>\n

\u00c9s la pe\u00e7a de carn magra que s’extreu dels dos costats inferiors de la mand\u00edbula de l’animal, tamb\u00e9 anomenada galta. \u00c9s una carn molt sucosa. Est\u00e0 formada pels m\u00fasculs responsables de la masticaci\u00f3, molt exercitats i per tant molt durs. Es caracteritza pel seu vetejat de greix intramuscular. Guisades estan delicioses encara que tamb\u00e9 hi ha qui les fa a la graella. <\/p>\n

Castanyoles o Castanyetes<\/strong><\/h4>\n

S\u00f3n les am\u00edgdales del porc ib\u00e8ric. La carn d’aquesta pe\u00e7a es caracteritza pel teixit gelatin\u00f3s. Es cuinen nom\u00e9s a Andalusia, \u00e9s t\u00edpic servir-les amb adob d’all i julivert, pebre i farigola. El seu sabor fort recorda el de les credentes. <\/p>\n

T\u00f2fones<\/strong><\/h4>\n

S\u00f3n els testicles del porc ib\u00e8ric. No sol trobar-se fora de les casqueries. Requereix cert protocol de neteja per eliminar qualsevol sabor desagradable. Sol fer-se a la graella amb un bon amaniment. <\/p>\n

Corona ib\u00e8rica<\/strong><\/h4>\n

Es tractaria de la cinta de llom sense espinada. D’aquesta carn obtindrem unes magn\u00edfiques costelles de porc ib\u00e8ric per cuinar al forn oa la brasa. <\/p>\n

Del\u00edcies de Costelles<\/strong><\/h4>\n

\u00c9s la carn que hi ha entre les costelles de l’animal. Molt saborosa a la graella. <\/p>\n

Llavi inferior de porc ib\u00e8ric<\/strong><\/h4>\n

Sol anar unit a la papada. De vegades es talla de forma independent per utilitzar-se com a complement guisats als quals aporta la seva textura gelatinosa. <\/p>\n

Llangardaix de porc ib\u00e8ric<\/strong><\/h4>\n

Pe\u00e7a de carn allargada que es troba entre l’espinada i el llom de forma fina. \u00c9s una carn magra amb una capa de greix que li d\u00f3na molta sucositat i sabor. <\/p>\n

Llengua de porc ib\u00e8ric<\/strong><\/h4>\n

Aquesta pe\u00e7a \u00e9s muscular amb textura gelatinosa. S’utilitza com a complement en guisats i embotits. El pes \u00e9s d’uns 250 grams. <\/p>\n

Llom de porc ib\u00e8ric<\/strong><\/h4>\n

Una altra de les peces nobles del porc ib\u00e8ric juntament amb el pernil i la paleta. En conjunt, les dues peces obtingudes de cada porc tenen un pes aproximat de quatre quilos. <\/p>\n

Al receptari trobarem infinitat de receptes per triomfar amb aquest menjar. Tamb\u00e9 s’obt\u00e9 d’aquesta part una vegada neta de greix de cobertura la \u201ccanya de llom\u201d o \u201cllom embuchado\u201d. <\/p>\n

Magre de porc ib\u00e8ric<\/strong><\/h4>\n

S\u00f3n les retallades de carn que podem extreure de diferents parts de l’animal. Se sol utilitzar com a ingredient complementari en embotits ib\u00e8rics o per separat a la cuina per a guisats. <\/p>\n

Manetes de porc ib\u00e8ric<\/strong><\/h4>\n

Es tracta de la zona de les potes amb qu\u00e8 recolza l’animal. A causa dels cart\u00edlags que posseeix, ofereix una textura gelatinosa. Es fa servir en guisats i plats elaborats. <\/p>\n

Panceta ib\u00e8rica<\/strong><\/h4>\n

Aquesta pe\u00e7a est\u00e0 formada principalment pel greix del porc ib\u00e8ric amb una petita part de carn. La cansalada de porc ib\u00e8ric \u00e9s excel\u00b7lent tant pel seu sabor com per les seves propietats nutricionals. <\/p>\n

Posseeix a m\u00e9s colesterol bo per a les persones. Molt utilitzada a la cuina tradicional aix\u00ed com apreciada en qualsevol barbacoa. <\/p>\n

Papada de porc ib\u00e8ric<\/strong><\/h4>\n

\u00c9s una pe\u00e7a eminentment greixosa que s’extreu del coll de l’animal. Es diferencia de les altres per un entreverat de fibres musculars. T\u00e9 un sabor molt particular. Es pot consumir en fresc, salada o guarida. <\/p>\n

De cada porc se n’obtenen uns cinc quilos aproximadament.<\/p>\n

Pestrell de porc ib\u00e8ric<\/strong><\/h4>\n

Aquesta pe\u00e7a de carn tamb\u00e9 s’anomena careta, est\u00e0 formada per les orelles, el musell i el llavi superior. De textura gelatinosa s’utilitza per a guisats o com a ingredient principal al tradicional Almorraque extremeny. <\/p>\n

Pluma Ib\u00e8rica<\/strong><\/h4>\n

Es tracta de dues peces de carn de forma triangular que s’obtenen de la part posterior del llom. S\u00f3n de mida petita, amb un pes aproximat de 100 grams. \u00c9s una carn molt saborosa, la seva posici\u00f3 al costat del llom del porc el fa posseir una excel\u00b7lent textura i qualitat. <\/p>\n

Cont\u00e9 for\u00e7a greix infiltrat. Com que \u00e9s una pe\u00e7a que treballa poc es pot menjar a la planxa. Tamb\u00e9 s’utilitza com a ingredient per elaborar el llom embotit. <\/p>\n

Presa ib\u00e8rica<\/strong><\/h4>\n

\u00c9s una de les carns m\u00e9s apreciada del porc ib\u00e8ric, es troba sobre l’espatlla. \u00c9s una pe\u00e7a de forma ovoide i de mida considerable que sol pesar uns 500 grams. <\/p>\n

T\u00e9 greix intramuscular el que li atorga un sabor suc\u00f3s. Permet fer-la rostida i per la seva alta qualitat s’utilitza per fer embotits deliciosos com el llom ib\u00e8ric de gla o el morc\u00f3n. <\/p>\n

Cua de porc ib\u00e8ric<\/strong><\/h4>\n

Carn de textura gelatinosa. Tradicionalment s’ha utilitzat als guisats de la cuina tradicional espanyola, tamb\u00e9 com a aperitiu a bars i restaurants. <\/p>\n

Secret ib\u00e8ric<\/strong><\/h4>\n

Tamb\u00e9 \u00e9s molt conegut i apreciat pels consumidors. En alguns llocs pot rebre el nom de creueta o llom. Aquesta pe\u00e7a de carn es troba a la part interna del llom que \u00e9s m\u00e9s a prop de les potes davanteres de l’animal, on seria la zona de l’aixella. <\/p>\n

Igual que el filet, nom\u00e9s s’extreuen dues peces d’aquesta carn, que es reconeixen pel vetejat blanc de greix infiltrat que s’observa a simple vista i que li proporcionen una deliciosa textura i sucositat. <\/p>\n

Pot cuinar-se a la planxa, en ser una pe\u00e7a fina apreciarem el contrast entre el greix torrat amb la carn menys feta.<\/p>\n

Filet de porc ib\u00e8ric<\/strong><\/h4>\n

Per a molts, la millor pe\u00e7a. Veritablement \u00e9s sublim, es tracta d’una carn delicada, tova, perfumada, una veritable del\u00edcia per als sentits. <\/p>\n

De cada porc ib\u00e8ric se n’obtenen dos filets d’uns 350 grams cadascun aproximadament. La llista de receptes que podem elaborar amb aquest menjar \u00e9s extraordin\u00e0ria. <\/p>\n

\n

El porc ib\u00e8ric<\/a> ofereix una experi\u00e8ncia culin\u00e0ria excepcional amb una varietat de talls que s\u00b4adapten a diferents tipus de preparacions.<\/h3>\n<\/blockquote>\n

Per gaudir del millor en carns i embotits ib\u00e8rics, no dubtis a explorar el nostre cat\u00e0leg de productes<\/a><\/span>, on trobar\u00e0s qualitat garantida i un servei excepcional. <\/p>\n","protected":false},"excerpt":{"rendered":"

Coneguda \u00e9s l’expressi\u00f3 \u201cdel porc fins als camins\u201d per assenyalar que se’n pot menjar gaireb\u00e9 tot i aix\u00ed \u00e9s.<\/p>\n","protected":false},"author":1,"featured_media":205533,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[43],"tags":[820,72,117,337,862,886],"class_list":["post-255802","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-ultimes-noticies","tag-comprar-porc-iberic","tag-disteco-ca-2","tag-distribucio-alimentaria","tag-distribucio-gourmet-ca","tag-gad-alimentacio-saludable-ca-2","tag-parts-del-porc-iberic","post_format-post-format-image"],"yoast_head":"\nParts del porc ib\u00e8ric - GRUP ALIMENTARI DISTECO<\/title>\n<meta name=\"description\" content=\"Les parts del porc ib\u00e8ric ens ofereix diferents carns amb molt\u00edssimes propietats saludables que la majoria de persones no coneixen.\" \/>\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\/parts-del-porc-iberic\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parts del porc ib\u00e8ric - 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