{"id":1259,"date":"2014-01-28T10:09:47","date_gmt":"2014-01-28T08:09:47","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=1259"},"modified":"2014-01-28T10:09:47","modified_gmt":"2014-01-28T08:09:47","slug":"el-cerdo-iberico-menos-carne-pero-mas-sabor","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=1259","title":{"rendered":"El cerdo ib\u00e9rico, menos carne pero m\u00e1s sabor"},"content":{"rendered":"<p>Si hay un valor que caracteriza unas lonchas de <a title=\"Jam\u00f3n Ib\u00e9rico\" href=\"http:\/\/www.jamonlovers.es\" target=\"_blank\" rel=\"noopener\">jam\u00f3n ib\u00e9rico<\/a>\u00a0de bellota est\u00e1 es su jugosidad en boca\u2026y esto es, precisamente, lo que espera quien compra un jam\u00f3n de pata negra o pide un plato en un restaurante. \u00bfD\u00f3nde est\u00e1 la diferencia entre un cerdo ib\u00e9rico puro y un cruzado? Pues, b\u00e1sicamente, en la alimentaci\u00f3n recibida y el tiempo de estancia de uno y otro en la dehesa. Y es que, para empezar, un lech\u00f3n ib\u00e9rico puro llega a la dehesa cuando ya ha cumplido los 16 meses de vida, mientras que al cruzado tan s\u00f3lo necesita de 10 meses para llegar a ese mismo punto. Adem\u00e1s, como el puro tiene m\u00e1s grasa, necesita m\u00e1s calor\u00edas para engordar que un cruzado, por lo que su alimentaci\u00f3n antes de mandarlo a la dehesa suele costar m\u00e1s. Otras diferencias son que, a igual peso, el puro produce menos carne; es m\u00e1s sensible al fr\u00edo; tiene una mayor mortalidad y sus camadas son menores que las de las hembras cruzadas. O sea, que el cruzado es m\u00e1s rentable por requerir menos tiempo y dinero en su crianza\u2026aunque, en beneficio del puro, la grasa del puro es mucho m\u00e1s saludable para el consumo.<\/p>\n<p>Al final, muchos criadores se han decantado por un beneficio r\u00e1pido antes que por la elaboraci\u00f3n de un producto de excelencia\u2026 que, aunque a m\u00e1s largo plazo, le proporcionase, incluso, mayores beneficios econ\u00f3micos. Esto ha llevado a que, a d\u00eda de hoy, tres de las seis variedades de ib\u00e9rico existentes se encuentren en peligro de extinci\u00f3n. As\u00ed, mientras el manchado de Jabugo (hay solo 51 ejemplares censados), torbiscal (5.180) y lampi\u00f1o (1.898). est\u00e1n en franco retroceso, el entrepelado (24.461 ejemplares), ib\u00e9rico (29.252) y retinto (105.542) est\u00e1n en expansi\u00f3n.<\/p>\n<p>Resulta evidente que dehesa y cerdo ib\u00e9rico se encuentran intr\u00ednsecamente unidos, as\u00ed que bien podr\u00eda surgir en la cabeza la siguiente pregunta: \u00bfpodr\u00eda un productor chino producir cerdos ib\u00e9ricos en su pa\u00eds? La respuesta es s\u00ed\u2026 aunque antes tendr\u00e1 que recrear el ecosistema de la dehesa. Una vez hecho esto podr\u00e1 criar cerdos ib\u00e9ricos\u2026 aunque es m\u00e1s que probable que los jamones obtenidos tengan poco que ver con los jamones ib\u00e9ricos que se producen en Espa\u00f1a. Y es que, aunque la raza sea la misma, el medio y la alimentaci\u00f3n ser\u00edan diferentes, y eso se notar\u00eda en el producto final.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Blog de\u00a0<a title=\"L\u00f3pez Ortega\" href=\"http:\/\/www.jamonlovers.es\/\" target=\"_blank\" rel=\"noopener\">Lopez Ortega<\/a>: #JamonLovers<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si hay un valor que caracteriza unas lonchas de jam\u00f3n ib\u00e9rico\u00a0de bellota est\u00e1 es su jugosidad en boca\u2026y esto es, precisamente, lo que espera quien compra un jam\u00f3n de pata negra o pide un plato en un restaurante. \u00bfD\u00f3nde est\u00e1 la diferencia entre un cerdo ib\u00e9rico puro y un cruzado? Pues, b\u00e1sicamente, en la alimentaci\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9],"tags":[91,314,327,1175,1239,1308,1836,1840],"class_list":["post-1259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mundo-cortador","tag-alimentacion","tag-cerdo","tag-cerdos","tag-jamon-2","tag-jamon-iberico","tag-jamones","tag-raza","tag-razas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El cerdo ib\u00e9rico, menos carne pero m\u00e1s sabor - Jamon Lovers<\/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:\/\/new.jamonlovers.es\/?p=1259\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El cerdo ib\u00e9rico, menos carne pero m\u00e1s sabor - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Si hay un valor que caracteriza unas lonchas de jam\u00f3n ib\u00e9rico\u00a0de bellota est\u00e1 es su jugosidad en boca\u2026y esto es, precisamente, lo que espera quien compra un jam\u00f3n de pata negra o pide un plato en un restaurante. \u00bfD\u00f3nde est\u00e1 la diferencia entre un cerdo ib\u00e9rico puro y un cruzado? 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