{"id":7118,"date":"2018-12-07T14:58:00","date_gmt":"2018-12-07T13:58:00","guid":{"rendered":"https:\/\/moniberic.com\/jamones-internacionales\/"},"modified":"2025-10-16T11:55:33","modified_gmt":"2025-10-16T10:55:33","slug":"pernils-internacionals","status":"publish","type":"post","link":"https:\/\/moniberic.com\/ca\/pernils-internacionals\/","title":{"rendered":"Pernils internacionals"},"content":{"rendered":"\n<p>Cada vegada trobem m\u00e9s varietats de pernil m\u00e9s enll\u00e0 de les nostres fronteres com&nbsp;&nbsp;Jambon, prosciutto,\u2026.<\/p>\n\n\n\n<p>Avui en descobrirem els seus noms i les seves caracter\u00edstiques principals:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Jambon<\/li>\n\n\n\n<li>Prosciutto<\/li>\n\n\n\n<li>Country Ham<\/li>\n\n\n\n<li>Presunto<\/li>\n\n\n\n<li>Schinken<\/li>\n\n\n\n<li>Mang\u00e0lic<\/li>\n<\/ul>\n\n\n\n<p><strong><strong>Comencem amb el Jambon:<\/strong><\/strong><\/p>\n\n\n\n<p>El \u201cjambon\u201d franc\u00e8s \u00e9s semblant al nostre pernil curat, per\u00f2 mostra una diferencia notable si el comparem amb el producte espanyol pel que fa el gust i la textura. Normalment es presenten sense pe\u00fclla i amb la pell tallada.&nbsp;Del Jambon franc\u00e8s existeixen tres categories: Jambon sec, Jambon sec sup\u00e9rieur i Jambon cru.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Prosciutto:<\/strong><\/p>\n\n\n\n<p>El \u201cprosciutto\u201d itali\u00e0 \u00e9s un dels pernils m\u00e9s coneguts arreu del m\u00f3n. La seva carn t\u00e9 una textura ferma i suau, el seu aspecte \u00e9s arrodonit i com els francesos es presenten sense pe\u00fclla.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Country Ham:<\/strong><\/p>\n\n\n\n<p>El \u201ccountry ham\u201d \u00e9s una varietat de pernil curat pr\u00f2pia dels Estats Units. Es caracteritza per tenir un gust molt salat, a causa que la \u201csalaz\u00f3n\u201d dura uns 40 dies. Normalment solen servir-se cuinat al forn, o fregit o bullit.<\/p>\n\n\n\n<p><strong>Presunto:<\/strong><\/p>\n\n\n\n<p>El \u201cpresunto\u201d portugu\u00e8s \u00e9s, de tots els pernils internacionals, el que m\u00e9s s\u2019assembla al pernil espanyol. Hi ha tres categories: el presumpte de chaves, Presumpte ib\u00e8ric alentejano, pernil ib\u00e8ric puro DOP Barranco.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Schinken:<\/strong><\/p>\n\n\n\n<p>La caracter\u00edstica principal del \u201cschinken\u201d alemany \u00e9s el seu lleuger gust de fumat que presenten les seves peces. Hi ha tres tipus d\u2019aquests pernils: Pernil de la For\u00eat Noire, Pernil de Ammerland i Pernil de Westphalie.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Mang\u00e0lic:<\/strong><\/p>\n\n\n\n<p>\u00c9s un pernil hongar\u00e8s molt similar a l\u2019ib\u00e8ric, per\u00f2 amb matisos i sabor diferenciats, prov\u00e9 dels porcs hongaresos o anomenats tamb\u00e9 llanosos, pel seu abundant pelatge.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cada vegada trobem m\u00e9s varietats de pernil m\u00e9s enll\u00e0 de les nostres fronteres com&nbsp;&nbsp;Jambon, prosciutto,\u2026. Avui en descobrirem els seus noms i les seves caracter\u00edstiques principals: Comencem amb el Jambon: El \u201cjambon\u201d franc\u00e8s \u00e9s semblant al nostre pernil curat, per\u00f2 mostra una diferencia notable si el comparem amb el producte espanyol pel que fa el [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":5172,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[366,525,563,372],"tags":[],"class_list":["post-7118","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-espatlla-ca","category-espatlla","category-pernil-iberic","category-pernils"],"_links":{"self":[{"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/posts\/7118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/comments?post=7118"}],"version-history":[{"count":0,"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/posts\/7118\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/media\/5172"}],"wp:attachment":[{"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/media?parent=7118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/categories?post=7118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moniberic.com\/ca\/wp-json\/wp\/v2\/tags?post=7118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}