Kuba abalandeli bezidlo ezidliwayo kunye nabangcolileyo baya kuba yiindaba ezilungileyo ukuba i-jamon yesiSpain, ukuhlukahluka kwenyama enomileyo, unokupheka ekhaya. Oku kufuna indawo epholileyo yokuphucula umoya kunye nexesha elithile, ngexesha apho inyama ye-hamon kufanele ivuthwe. Ngombulelo kule miqathango uza kufumana imveliso yokugqibela yemveliso. Gcina i-jamon ekhaya (nangona sele sele iqalile ukusika) ilula kakhulu: xhoma phantsi kwelayili ekhitshini, apho ingagcinwa khona ukuya kunyaka kunye nesiqingatha (i-spatula - kuze kube unyaka), unike indlu yakho isilwanyana saseSpain.
Inyama ye-jamon inepropati ekhethekileyo - ayinayo i-cholesterol. Yaye ngokubulela kumxholo ophantsi we-caloric, i-jamon ibhekisela kwizidlo ezidliwayo zenyama. Kodwa ngenxa yokuba kuthatha ixesha elide ukulungiselela, libiza kakhulu.
Ukuqonda ukuba yiyiphi i-jamon eSpeyin, kufuneka ufike kweli lizwe kanye kwaye ubone indlela eyenziwe ngayo. Kuyinto enqwenelekayo kwiiveki zokuqala zikaNovemba, xa kuveliswa i-hamon. Isithethe sokuxhela iibhokhwe ukususela kwinkulungwane ukuya kwinkulungwane kwakujongwa njengeholide kuyo yonke iSpeyin. Abahlali basekuhlaleni bathi "ukuhlabela" ingulube, kwaye "kungabi" ukupaka ". Le nkqubo yokuqala ukuveliswa kwe-hamon isingcwele.
Ukulungiselela i-jamon yaseSpanish, kuyadingeka inyama entsha yehagu. Isimo esisinyanzelo esichaphazela intsingiselo yemveliso yokugqibela kukuba kufuneka ihluthwe kuphela ngama-acorns.
UHamon ngesiSpanish
I-recipe ye-hamon ilula kakhulu - yinyama yengulube, ityuwa yolwandle kunye ne-attic, i-air well, igumbi.
Izithako:
- inyama yengulube - 4-5 kg;
- ulwandle ityuwa - amaxesha ama-3-5 ubunzima be ham;
- emgodini.
Ukulungiselela
I-jamon yaseSpain inyama iphekwe ngokulinganayo ngonyaka kunye nesiqingatha. Ihagu yengulube ihlambulukileyo yamanqatha amaninzi kwaye ifafazwe ngetyuwa (imfuneko yolwandle).
Ngoku, ukwazi indlela yokulungisa i-jamon, unokugqiba nokuba ufanele ukupheka lo msebenzi ococekileyo ekhaya okanye uthenge sele usulungile esitolo.