{"id":33702,"date":"2022-09-02T11:48:53","date_gmt":"2022-09-02T09:48:53","guid":{"rendered":"https:\/\/www.fisan.com\/presunto-paleta\/"},"modified":"2023-11-28T12:19:05","modified_gmt":"2023-11-28T11:19:05","slug":"presunto-paleta","status":"publish","type":"page","link":"https:\/\/www.fisan.com\/pt\/mundo-iberico\/elaboracao-ibericos\/presunto-paleta\/","title":{"rendered":"Presunto e paleta"},"content":{"rendered":"\t\t
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FISAN<\/a><\/span><\/span><\/p>\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\t\t

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Produto artesanal gourmet<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tComprar<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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
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Tendo em conta a sublime mat\u00e9ria-prima que trabalhamos na FISAN, chega o momento do processo artesanal de elabora\u00e7\u00e3o com cuidado, esmero e dedica\u00e7\u00e3o profissional, para que todos os componentes organol\u00e9ticos, tanto do presunto como da paleta, v\u00e3o melhorando nos seus tr\u00eas a cinco anos de matura\u00e7\u00e3o, e, inclusivamente, perdurem durante mais tempo.\n<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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PERFILADO E CORTE EM \u201cV\u201d<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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O perfilado \u00e9 um processo em que o presunto \u00e9 separado da carca\u00e7a e consiste em remover parte da gordura exterior e da pele sobrante, preparando-a para uma cura adequada. \u00c9 da maior import\u00e2ncia manter a propor\u00e7\u00e3o de gordura para que, na salga, o ponto de penetra\u00e7\u00e3o do sal seja \u00f3timo. <\/p>\n

O corte em V caracter\u00edstica de Guijuelo<\/strong> realiza-se sobre a parte externa da carne do porco Este processo \u00e9 realizado de forma completamente manual, pe\u00e7a a pe\u00e7a, pelos mestres da FISAN. <\/p>\n\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

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SALGA E ESTABILIZA\u00c7\u00c3O<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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As pe\u00e7as s\u00e3o depositadas em fileiras sobrepostas e cobertas, camada a camada, com sal marino natural de Torrevieja, onde permanecer\u00e3o aproximadamente um dia por cada quilograma de peso<\/strong> da pe\u00e7a. Esta fase \u00e9 fundamental para o resultado final. Os dias ideais da estadia das pe\u00e7as em sal dependem tamb\u00e9m da humidade e da temperatura. Os mestres do presunto da FISAN mant\u00eam com sigilo a combina\u00e7\u00e3o perfeita dos diferentes fatores anteriores para alcan\u00e7ar o seu sabor caracter\u00edstico. <\/p>\n

Ap\u00f3s a salga, as pe\u00e7as s\u00e3o lavadas com \u00e1gua para remover completamente o sal superficial e s\u00e3o penduradas em grandes c\u00e2maras a uma temperatura constante de cerca de 3-4 graus centigrados durante cerca de sessenta dias. O sal \u00e9 distribu\u00eddo uniformemente no interior do presunto, que perde a humidade extra adquirida durante as fases anteriores. <\/p>\n\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

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TEMPO DE SECA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A seca natural envolve muita paci\u00eancia e dedica\u00e7\u00e3o. \u00c9 o segredo mais bem guardado para obter o presunto FISAN<\/strong><\/a><\/span>. Ao longo deste per\u00edodo de tempo, assegura-se a melhor conserva\u00e7\u00e3o e distribui\u00e7\u00e3o uniforme do sal e da gordura. Durante cerca de seis meses, as pe\u00e7as v\u00e3o perdendo lentamente a humidade.<\/p>

Nos secadouros naturais<\/strong>, orientados para as Serras de B\u00e9jar, de Francia e de Gredos, as janelas abrem-se e fecham-se para garantir a correta regula\u00e7\u00e3o da temperatura e a adequada renova\u00e7\u00e3o do ar circulante.<\/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

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TEMPO EM CAVE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Uma vez decorridos aproximadamente seis meses nos secadouros naturais da FISAN, as pe\u00e7as s\u00e3o transferidas para as caves para a seguinte fase de matura\u00e7\u00e3o.<\/p>\n

Nas caves, as condi\u00e7\u00f5es de temperatura e humidade continuam a ser exaustivamente controladas, de modo a que as pe\u00e7as amadure\u00e7am corretamente e mantenham uma distribui\u00e7\u00e3o uniforme de sal e gordura. No total, a cura dos presuntos FISAN alcan\u00e7a mais de 40 meses<\/strong> em todo o seu processo. <\/p>\n\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\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Embutidos\t\t\t\t\t\t\t\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
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ELABORA\u00c7\u00c3O DE LOMBO E ENCHIDOS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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O segredo da elabora\u00e7\u00e3o dos enchidos ib\u00e9ricos est\u00e1 na mat\u00e9ria-prima e no trabalho do mestre charcuteiro.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tVer mais<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Jam\u00f3n\t\t\t\t\t\t\t\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
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DESFRUTA DE TODOS OS SABORES DO MELHOR PRESUNTO IB\u00c9RICO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tComprar<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Produto artesanal gourmet Comprar Tendo em conta a sublime mat\u00e9ria-prima que trabalhamos na FISAN, chega o momento do processo artesanal de elabora\u00e7\u00e3o com cuidado, esmero e dedica\u00e7\u00e3o profissional, para que todos os componentes organol\u00e9ticos, tanto do presunto como da paleta, v\u00e3o melhorando nos seus tr\u00eas a cinco anos de matura\u00e7\u00e3o, e, inclusivamente, perdurem durante mais … Ler mais<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":33722,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-33702","page","type-page","status-publish"],"acf":[],"yoast_head":"\nElabora\u00e7\u00e3o dos ib\u00e9ricos: presunto e paleta | FISAN<\/title>\n<meta name=\"description\" content=\"Explicamos o processo de produ\u00e7\u00e3o do nosso presunto e presunto de ombro para criar um produto artesanal gourmet que conquistou o mundo. 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