cala ham oor Spaans
cala ham
Vertalings in die woordeboek Engels - Spaans
lacón
Geskatte vertalings
Vertoon algoritmies gegenereerde vertalings
voorbeelde
Advanced filtering
Voorbeelde moet herlaai word.
Each and every Don Cala ham is a unique piece straight from the natural curing cellars of Guijuelo (Salamanca).
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The key phases of preparation of our Don Cala hams are the salting, washing, natural drying and finally the curing in our Salamanca cellars.
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Produced with passion by our master craftsmen, we present to you our Don Cala Reserva ham shoulder.
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Selection of Don Cala sliced ham.
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Our Don Cala Tradition ham is of the highest quality and comes from pigs reared on natural resources such as grain fodder and... Add to basket
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TECHNIQUE OF THE CALA WITH THE IBERIAN HAM
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The master ham maker is responsible for making the “cala” to the hams and ham shoulders when they are in the curing phase in the cellar mainly before going on sale and on several occasions.
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When removing the "cala" from a DON IBÉRICO ham, the ham gives off a pleasant and
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Contact us and buy all products related to the world of ham: ham holders, ham stands, ham knives, chairas, calas, etc.
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La Cala - How to select a good ham?
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Product handling and selection "La Cala" - How to select a good ham or shoulder ham?
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We use the “cala” technique to know if the ham is at its perfect moment
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Once the product is in our premises, the group of experts of Enrique Tomás make the "cala" (every ham/ham shoulder is tested about its degree of curing stage) to the ham pieces, to ensure that all of them have the same quality standard; regardless of the fact that they belong to the same group of hams.
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The Don Cala Pack includes our 4 ranges of ham for a Spanish gourmet experience.
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La Cala, the art to know if a ham is well cured
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What is a ‘cala’ and what is it used for in ham?
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Among the products of La Cala, Albert Adrià, highlights the ham croquettes, potato salad, melon with vermouth, porchetta panino, stracciatella with confit tomatoes, Barceloneta pump and meat dumplings, among others.
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Don Cala presents to you a pack of finely cut ham from our Tradición range.
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For potholing enthusiasts, there are cave in Majorca that are less known but just as interesting when it comes to formations and subterranean routes: the Pirate Caves in Cala Falcó, the del Hams Caves in Portocristo and the Mare de Deu Caves in Portals Vells.
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This “cala” is removed and smelled, checking the features of the ham.
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In the ham the cala is made in several points: the bridge bone underneath where there is a spot where the cala crosses without problems, in the shank just below and by the area of the vein of the babilla (here in addition to the aroma is sought that there is no bleeding).
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At the end of this phase, a rigorous selection, the "calado", is done. This is a technique for verifying the ham's sensory characteristics by which three incisions are done at one of the ham's joints using a "cala" (fine, sharp needle) made of bone.
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And exploring using the cala allows any possible alterations and defects in the ham that not only can be perceived through smell . Therefore, with this traditional technique can detect the problem and quickly find a solution.
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In order to determine its optimum moment of consumption, the maestro jamonero "cala" one by one all the pieces of acorn-fed Iberian ham, to check that the aroma inside is adequate, and that it is sufficiently ripe.
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The cala of the jamón is a process that is done to verify the quality of the state of the ham and especially its aromas.
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28 sinne gevind in 11 ms. Hulle kom uit baie bronne en word nie nagegaan nie.