Kubalandeli bezidlo ezinomsoco nezokungcebeleka kuyoba izindaba ezinhle ukuthi i-jamoni yendabuko yaseSpain, okuhlukile kwenyama eyomile , ungakwazi ukupheka ekhaya. Lokhu kudinga indawo epholile kahle futhi isikhathi esithile, lapho inyama ye-hamon kufanele ivuthwe. Kuphela ngenxa yalezi zimo uzothola umkhiqizo wokugcina wekhwalithi. Gcina i-jamon ekhaya (ngisho noma sesivele iqalile ukusika) ilula: hlala ngaphansi kwetafula ekhishini, lapho ingagcinwa khona kuze kube unyaka nonyaka (i-spatula - kuze kube unyaka), unikeze ikhaya lakho iphunga lokuqala laseSpain.
Inyama ye-jamon inempahla eyingqayizivele - ayinayo cishe i-cholesterol. Futhi ngenxa yokuqukethwe okuphansi kwe-caloric, i-jamon ibhekisela ekudleni okudla okunomsoco. Kodwa ngenxa yokuthi kuthatha isikhathi eside ukulungiselela, kubiza kakhulu.
Ukuze uqonde ukuthi i-jamon ikuphi eSpain, kufanele nje ungene kuleli lizwe kanye futhi ubone ukuthi lenziwe kanjani. Kuyinto efiselekayo emavikini okuqala kaNovemba, lapho ukukhiqizwa kwe-hamon kuqala. Umkhuba wokuhlaba izingulube kusukela ekhulwini kuya kwekhulu wawubhekwa njengeholide yeSpain yonke. Izakhamuzi zendawo zithi "ukuhlabela" ingulube, hhayi "ukuyibeka". Le nqubo yokuqala ukwakhiwa kwe-hamon isingcwele.
Ukuze ulungise i-jamon yaseSpain, kuyadingeka inyama enhle yengulube. Isimo esibophezelayo esithinta ukunambitheka komkhiqizo wokugcina ukuthi kufanele sitholakale kuphela ngama-acorns.
UHamon ngesiSpanishi
I-recipe ye-hamon ilula kakhulu - iyinhlanzi yengulube, usawoti usawoti kanye ne-attic, umoya omuhle, igumbi.
Izithako:
- inyama yengulube - 4-5 kg;
- usawoti usawoti - izikhathi ezingu-3-5 isisindo se ham;
- umkhombe.
Ukulungiselela
I-Spanish meat jamon ipheka isilinganiso seminyaka nengxenye. Inyama yengulube ihlanzwa ngamafutha amaningi futhi ifafazwe usawoti (ngokuyisisekelo ulwandle).
Manje, ukwazi ukuthi ungayilungisa kanjani i-jamon, ungaphetha ngokuthi kufanele upheke lokhu kudambisa wena ekhaya noma uyithenge kakade esitolo.