{"id":2213,"date":"2014-06-27T10:13:18","date_gmt":"2014-06-27T08:13:18","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=2213"},"modified":"2014-06-27T10:13:18","modified_gmt":"2014-06-27T08:13:18","slug":"aporta-bellota-jamon-iberico","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=2213","title":{"rendered":"\u00bfQu\u00e9 le aporta la bellota al jam\u00f3n ib\u00e9rico?"},"content":{"rendered":"<p>Uno de los aspectos m\u00e1s importantes que diferencian un <b>jam\u00f3n ib\u00e9rico<\/b>\u00a0 de otro es su nivel y composici\u00f3n de <b>grasa<\/b> y contenido en <b>prote\u00ednas<\/b>. \u00bfY qu\u00e9 es lo que fija el porcentaje de ambas? Pues las <b>bellotas<\/b>, encinas, <b>alcornoques<\/b> y quejigos que el cerdo ha ingerido durante <a title=\"la montanera\" href=\"http:\/\/www.jamonlovers.es\/jamon\/la-montanera\/\">la montanera<\/a> en la dehesa.<\/p>\n<p>Fij\u00e1ndonos en la <b>bellota<\/b>, la principal fuente energ\u00e9tica del cerdo ib\u00e9rico, madura entre los meses de <b>noviembre<\/b> y <b>enero<\/b>. Sin embargo, esto no es estrictamente fijo, puesto que pueden existir peque\u00f1as diferencias dependiendo de la <b>ubicaci\u00f3n de los \u00e1rboles<\/b> y sus caracter\u00edsticas <b>gen\u00e9ticas<\/b>. Adem\u00e1s, la <b>ubicaci\u00f3n<\/b> de los \u00e1rboles tambi\u00e9n dar\u00e1 a las bellotas distintas <b>formas<\/b> y <b>sabores<\/b>\u2026 algo, evidentemente, determinante en la calidad final del jam\u00f3n.<\/p>\n<p>Desde el punto de vista nutricional, la bellota aporta bajos niveles de <b>prote\u00edna<\/b> (5%), siendo m\u00e1s rica en <b>az\u00facares<\/b> (45%), <b>grasas<\/b> (3%) y <b>minerales<\/b> (2%), correspondiendo un 45% a la humedad del propio fruto. No obstante, estas cifras var\u00edan en funci\u00f3n del grado de <b>maduraci\u00f3n<\/b> y <b>deshidrataci\u00f3n<\/b> en el momento de la ingesta. Dentro del contenido graso cabe destacar la alta proporci\u00f3n de <a title=\"El \u00e1cido oleico en el jam\u00f3n ib\u00e9rico\" href=\"http:\/\/www.jamonlovers.es\/mundo-cortador\/acido-oleico-jamon-iberico\/\"><b>\u00e1cido oleico en el jam\u00f3n ib\u00e9rico<\/b><\/a>, en torno al <b>63%.<\/b><\/p>\n<p><b><\/b>\u00bfY c\u00f3mo se consigue que el cerdo tenga el <b>peso adecuado<\/b> en el momento del <b>sacrificio<\/b>? Pues lo primero que hay que saber es que, para que un <b>cerdo<\/b> sea considerado como <b>de bellota<\/b> tiene que haber comido entre <b>500\/550 kilos<\/b> de este fruto. Las cuentas son claras: por cada <b>7kg de bellotas <\/b>y 2kg de hierba, el animal engorda 1<b>kg<\/b>. Adem\u00e1s, teniendo en cuenta la extensi\u00f3n de dehesa, el n\u00famero de cerdos que pueden ser cebados en un a\u00f1o var\u00eda entre <b>150.000<\/b> y <b>300.000<\/b> dependiendo del comportamiento climatol\u00f3gico. Esto genera una producci\u00f3n anual de entre 300.000 y <b>700.000 jamones ib\u00e9ricos<\/b> de bellota.<\/p>\n<p>Algunos productores, con el prop\u00f3sito de tener una caba\u00f1a de cerdos ib\u00e9ricos con caracter\u00edsticas m\u00e1s<b> homog\u00e9neas<\/b>, lo que hacen es recoger las <b>bellotas<\/b> en la <b>dehesa<\/b>. Una vez acabada la recolecci\u00f3n, se reparten las bellotas, por los <b>comederos<\/b> de los cerdos, en cantidades iguales. Sin embargo, esta t\u00e9cnica, no ha obtenido los resultados que se esperaban de ella. Esto, y los altos costes que lleva aparejada su aplicaci\u00f3n, han hecho que sea una t\u00e9cnica poco utilizada.<\/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>Uno de los aspectos m\u00e1s importantes que diferencian un jam\u00f3n ib\u00e9rico\u00a0 de otro es su nivel y composici\u00f3n de grasa y contenido en prote\u00ednas. \u00bfY qu\u00e9 es lo que fija el porcentaje de ambas? Pues las bellotas, encinas, alcornoques y quejigos que el cerdo ha ingerido durante la montanera en la dehesa. Fij\u00e1ndonos en la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11244,"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":[136,177,315,416,1242],"class_list":["post-2213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mundo-cortador","tag-aporte-bellota-jamon","tag-bellota-jamon-iberico","tag-cerdo-bellota","tag-comida-cerdo-bellota","tag-jamon-iberico-bellota"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00bfQu\u00e9 le aporta la bellota al jam\u00f3n ib\u00e9rico? - 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=2213\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfQu\u00e9 le aporta la bellota al jam\u00f3n ib\u00e9rico? - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Uno de los aspectos m\u00e1s importantes que diferencian un jam\u00f3n ib\u00e9rico\u00a0 de otro es su nivel y composici\u00f3n de grasa y contenido en prote\u00ednas. \u00bfY qu\u00e9 es lo que fija el porcentaje de ambas? 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