{"id":39156,"date":"2023-06-28T16:50:37","date_gmt":"2023-06-28T14:50:37","guid":{"rendered":"https:\/\/www.fisan.com\/?p=39156"},"modified":"2023-06-30T09:14:51","modified_gmt":"2023-06-30T07:14:51","slug":"fisan-bellota-cured-meats","status":"publish","type":"post","link":"https:\/\/www.fisan.com\/en\/blog\/bellota-cold-meat-curing-process\/","title":{"rendered":"GOURMET IBERICO CURED MEATS"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"39156\" class=\"elementor elementor-39156 elementor-39155\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c25f17a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c25f17a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-77ad7d1\" data-id=\"77ad7d1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f63b450 elementor-widget elementor-widget-text-editor\" data-id=\"f63b450\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>To talk about FISAN bellota cold meats, we must start by revealing one of our best-kept secrets: the raw meat they are made with. At FISAN we always use presa and secreto, the noble parts of our Iberico pigs that freely roam the dehesa feeding on acorns. Only thus can we obtain top-quality bellota cured meats.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-38f35ba elementor-widget elementor-widget-text-editor\" data-id=\"38f35ba\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>To preserve our cured meats\u2019 traditional flavour, the manufacturing process involves very meticulous steps and strict controls. In the case of chorizo and salchichon, production begins with the selection of the meat pieces, which are then minced, mixed with the appropriate amount of the pig\u2019s own fat, seasoned, and, finally, left to dry.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-decadde elementor-widget elementor-widget-text-editor\" data-id=\"decadde\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>HOW TO ACHIEVE GOURMET IBeRICO CURED MEATS<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c102faf elementor-widget elementor-widget-text-editor\" data-id=\"c102faf\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>FISAN chorizos and salchichones are characterized by the abundance of lean pieces from noble parts, such as presa or secreto, which are mixed with the lean of the pigs that are sacrificed to prepare the batch of cured meats Once the meat has been minced, mixed and seasoned, the resulting compact mass is left to stand at a low temperature, around 4 degrees centigrade, so that it hardens to the point where it is ready for casing. The meat is never frozen. When tempered and compact, the process of stuffing it into natural tripe casings begins. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-da5b300 dce_masking-none elementor-widget elementor-widget-image\" data-id=\"da5b300\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t<figure class=\"wp-caption\">\n\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.fisan.com\/wp-content\/uploads\/2023\/06\/curacion-03.jpg\" class=\"attachment-large size-large wp-image-39173\" alt=\"Corte de un lomo de presa de bellota FISAN\" srcset=\"https:\/\/www.fisan.com\/wp-content\/uploads\/2023\/06\/curacion-03.jpg 1024w, https:\/\/www.fisan.com\/wp-content\/uploads\/2023\/06\/curacion-03-300x200.jpg 300w, https:\/\/www.fisan.com\/wp-content\/uploads\/2023\/06\/curacion-03-768x512.jpg 768w, https:\/\/www.fisan.com\/wp-content\/uploads\/2023\/06\/curacion-03-600x400.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"widget-image-caption wp-caption-text\">A perfect cured Iberico Bellota Presa<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-156ca8d elementor-widget elementor-widget-text-editor\" data-id=\"156ca8d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Once cased, FISAN iberico bellota cured meats are taken to our drying chambers, where they are hung and left to stand for at least four months until they reach the optimal curing point. During these months, the meat undergoes biochemical and microbiological changes that contribute to the development of its characteristic flavour and texture. Over such time, the cured meats are subjected to controlled temperature and humidity fluctuations that contribute to the development of FISAN products\u2019 unique aromas and taste. Hence, this is a key stage for them to become the gourmet products they are.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1e73eb6 elementor-widget elementor-widget-text-editor\" data-id=\"1e73eb6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>This phase in the FISAN cured meats preparation is precisely when Guijuelo\u2019s climate, with its cold, dry winters, and short, mild summers, plays a crucial role in their curing.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0ea60d9 elementor-widget elementor-widget-text-editor\" data-id=\"0ea60d9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>During the drying process, the windows of our drying chambers are opened and closed to create the optimum ventilation conditions that provide these pieces with freshness, while protecting them against humidity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-88cef49 elementor-widget elementor-widget-text-editor\" data-id=\"88cef49\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>And this is how summer arrives, the season when the cured meats of each season can start to be enjoyed.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t<div class=\"elementor-element elementor-element-6f5edc8 e-flex e-con-boxed e-con e-parent\" data-id=\"6f5edc8\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Discover the secrets of FISAN cured meats and learn step by step how we can obtain top-quality bellota cured meats<\/p>\n","protected":false},"author":4,"featured_media":53925,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[184,578,219],"tags":[],"class_list":["post-39156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosidades","category-curiosities","category-current-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>FISAN BELLOTA COLD MEAT CURING PROCESS<\/title>\n<meta name=\"description\" content=\"Discover the secrets of FISAN cured meats and learn step by step how we can obtain top-quality bellota cured meats\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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