{"id":125,"date":"2025-08-13T10:05:23","date_gmt":"2025-08-13T10:05:23","guid":{"rendered":"https:\/\/demos.agenciaeiduo.com\/consorciodejabugo\/?page_id=125"},"modified":"2025-08-14T11:49:56","modified_gmt":"2025-08-14T11:49:56","slug":"despiece","status":"publish","type":"page","link":"https:\/\/consorciodejabugo.com\/index.php\/cerdo\/despiece\/","title":{"rendered":"Despiece"},"content":{"rendered":"\n<span class=\"font-xl title font-secondary text-color-medium\">El Despiece<\/span><br>\n<span class=\"h3 font-secondary text-color-primary\">Calidad de principio a fin<\/span>\n\n\n\n<div style=\"height:36px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-text-align-left\">Para Consorcio de Jabugo el despiece del Cerdo Ib\u00e9rico, alimentado con bellotas en la dehesa tras 18 meses en libertad, es un producto artesano del m\u00e1s alto nivel, puesto que resulta de procesos donde la sabidur\u00eda tradicional y la experiencia son determinantes. De ah\u00ed que el factor humano es insustituible en la elaboraci\u00f3n artesanal de sus productos. No debemos olvidar que, en la mayor\u00eda de los casos, estos procesos se han transmitido de padres a hijos durante generaciones y que junto con la ayuda de las tecnolog\u00edas m\u00e1s avanzadas, hemos sido capaces de alcanzar y perfeccionar un m\u00e9todo de fabricaci\u00f3n que ha elevado todav\u00eda m\u00e1s los est\u00e1ndares de la calidad del producto final.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Carrillera Ib\u00e9rica<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_1.jpg\" alt=\"\" class=\"wp-image-404\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"296\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_1.jpg\" alt=\"\" class=\"wp-image-405\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_1.jpg 296w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_1-150x150.jpg 150w\" sizes=\"(max-width: 296px) 100vw, 296px\" \/><\/figure>\n\n\n\n<p>Pieza integrada en los m\u00fasculos maseteros situados en la mand\u00edbula, que son los responsables de gran parte de los movimientos de la misma. La gran cantidad de tejido conectivo en su estructura, la hace id\u00f3nea para guisos y estofados (en los que las fibras conectivas pasar\u00e1n a ser gelatinosas)<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Presa Ib\u00e9rica<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_2.jpg\" alt=\"\" class=\"wp-image-411\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"296\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_2.jpg\" alt=\"\" class=\"wp-image-412\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_2.jpg 296w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_2-150x150.jpg 150w\" sizes=\"(max-width: 296px) 100vw, 296px\" \/><\/figure>\n\n\n\n<p>Musculatura que se ubica en la cara interna de la paleta y cuya funci\u00f3n es la fijaci\u00f3n del miembro tor\u00e1cico (o paleta) al tronco, de ah\u00ed su coloraci\u00f3n tan intensa, por el ejercicio que realiza y su veteado caracter\u00edstico, que le confiere gran sabor y jugosidad es perfecta tanto para guisos y estofados, como para su consumo directamente asada en plancha o a la parrilla.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Pluma Ib\u00e9rica<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_3.jpg\" alt=\"\" class=\"wp-image-414\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"296\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_3.jpg\" alt=\"\" class=\"wp-image-413\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_3.jpg 296w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_3-150x150.jpg 150w\" sizes=\"(max-width: 296px) 100vw, 296px\" \/><\/figure>\n\n\n\n<p>Pieza de carne que forma una unidad con la cinta de lomo en su extremo anterior o tor\u00e1cico, junto a la Presa. Su fibra muscular al ser un m\u00fasculo poco ejercitado, es muy tierna al paladar. Es perfecta tanto para guisos y estofados, como para su consumo directamente asada en plancha o parrilla.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Secreto Ib\u00e9rico<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_4.jpg\" alt=\"\" class=\"wp-image-421\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"296\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_4.jpg\" alt=\"\" class=\"wp-image-424\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_4.jpg 296w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_4-150x150.jpg 150w\" sizes=\"(max-width: 296px) 100vw, 296px\" \/><\/figure>\n\n\n\n<p>El secreto es una pieza que est\u00e1 sobre el costillar, despu\u00e9s de la paletilla. Inmerso en la grasa del tocino, se trata de un m\u00fasculo cut\u00e1neo vestigial, sin verdadera funci\u00f3n anat\u00f3mica, de ah\u00ed su baja coloraci\u00f3n. Su preparaci\u00f3n suele ser a la plancha y a la brasa.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Cinta de Lomo Ib\u00e9rica<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_5.jpg\" alt=\"\" class=\"wp-image-422\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"296\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_5.jpg\" alt=\"\" class=\"wp-image-425\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_5.jpg 296w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_5-150x150.jpg 150w\" sizes=\"(max-width: 296px) 100vw, 296px\" \/><\/figure>\n\n\n\n<p>Pieza muscular que recorre todo el espinazo del animal. Se ubica encima de las costillas, externamente. Va recubierto de una fina capa de tocino. Se puede degustar tanto en guisos y estofados, como asada en plancha o en parrilla.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Lagarto Ib\u00e9rico<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_6.jpg\" alt=\"\" class=\"wp-image-423\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_6.jpg\" alt=\"\" class=\"wp-image-426\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_6.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_6-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>Pieza que recorre el dorso del animal, a lo largo de la columna vertebral. Su preparaci\u00f3n suele ser a la plancha y a la brasa.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Aguja Ib\u00e9rica<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_7.jpg\" alt=\"\" class=\"wp-image-430\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"296\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_7.jpg\" alt=\"\" class=\"wp-image-433\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_7.jpg 296w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_7-150x150.jpg 150w\" sizes=\"(max-width: 296px) 100vw, 296px\" \/><\/figure>\n\n\n\n<p>Forma parte, junto a la presa de paleta, del cabecero de lomo. El grupo muscular tiene caracter\u00edsticas similares a la presa en cuanto a infiltraci\u00f3n grasa, pero es mucho mayor el porcentaje que se acumula sobre la misma. De gran riqueza gastron\u00f3mica, es perfecta tanto para carpaccios, guisos y estofados, como para su consumo directamente asada en plancha o a la parrilla.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Chuletero Ib\u00e9rico<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_8.jpg\" alt=\"\" class=\"wp-image-431\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"296\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_8.jpg\" alt=\"\" class=\"wp-image-434\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_8.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_8-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>Pieza formada por la cinta de lomo junto con el hueso del espinazo, recubierto de grasa y con una parte del arco de la costilla. Este producto se est\u00e1 popularizando entre los comensales m\u00e1s exigentes, ya que se trata de una pieza muy sabrosa al conservar la grasa que la hace m\u00e1s suculenta. Su preparaci\u00f3n suele ser a la plancha y a la brasa.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Costillas Ib\u00e9ricas<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_9.jpg\" alt=\"\" class=\"wp-image-432\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_9.jpg\" alt=\"\" class=\"wp-image-437\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_9.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_9-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>Se utilizan principalmente para asados y barbacoas, algunas veces rebozadas y otras adobadas. Tambi\u00e9n se pueden salar y conservar para futuros guisos. Adem\u00e1s es uno de los ingredientes clave en los cocidos serranos de garbanzos.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Tiras de Costillas Ib\u00e9ricas<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_10.jpg\" alt=\"\" class=\"wp-image-441\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"296\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_10.jpg\" alt=\"\" class=\"wp-image-444\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_10.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_10-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>Se obtienen de la parte superior o dorsal del costillar. Est\u00e1n formadas por los m\u00fasculos intercostales o tiras de carne, y los arcos costales en su parte superior. Se trata de una carne muy sabrosa. Se puede degustar tanto en guisos y estofados, como asada en plancha o en parrilla.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Espinazo y Rabo Ib\u00e9rico<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_11.jpg\" alt=\"\" class=\"wp-image-442\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"296\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_11.jpg\" alt=\"\" class=\"wp-image-445\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_11.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_11-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>Se utiliza salado o fresco, incorporado a caldos, guisos o estofados, a los que aporta un fondo intenso de sabor a carne con los matices caracter\u00edsticos y diferenciales del ib\u00e9rico.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Solomillo Ib\u00e9rico<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_12.jpg\" alt=\"\" class=\"wp-image-443\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_12.jpg\" alt=\"\" class=\"wp-image-446\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_12.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_12-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>M\u00fasculo ubicado en el interior de la cavidad abdominal, en la parte inferior del espinazo y junto a la cara interna. Se caracteriza por su casi total ausencia de veteado. De carne tierna y personalidad intr\u00ednseca, es id\u00f3neo para asarlo a la plancha, ya sea entero, abierto en libro o en medallones.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Panceta Ib\u00e9rica<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_13.jpg\" alt=\"\" class=\"wp-image-451\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_13.jpg\" alt=\"\" class=\"wp-image-448\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_13.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_13-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>Se encuentra en la regi\u00f3n del vientre. Est\u00e1 formada por grasa con vetas de carne magra. Se consume de varias formas: fresca, salada, curada, al piment\u00f3n, etc. Y tambi\u00e9n formando parte de m\u00faltiples guisos (cocidos, estofados\u2026..). Con ella se elabora el bacon, tambi\u00e9n se usa como ingrediente de productos de charcuter\u00eda.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Tocino Ib\u00e9rico<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_14.jpg\" alt=\"\" class=\"wp-image-452\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"297\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_14.jpg\" alt=\"\" class=\"wp-image-449\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_14.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_14-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>Se emplea en charcuter\u00eda y para obtener manteca de cerdo<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group card is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading title font-secondary text-color-medium\">Papada Ib\u00e9rica<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"57\" height=\"29\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/c_despiece_15.jpg\" alt=\"\" class=\"wp-image-453\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"297\" height=\"296\" src=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_15.jpg\" alt=\"\" class=\"wp-image-450\" srcset=\"https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_15.jpg 297w, https:\/\/consorciodejabugo.com\/wp-content\/uploads\/2025\/08\/despiece_15-150x150.jpg 150w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/figure>\n\n\n\n<p>Es la capa de grasa que cuelga bajo la cara del cerdo. Al igual que la panceta, est\u00e1 formada por la piel, capas de grasas y capas de carne entreverada. Se prepara a la brasa y tambi\u00e9n se destina a la elaboraci\u00f3n del cocido.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:0px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>El Despiece Calidad de principio a fin Para Consorcio de Jabugo el despiece del Cerdo Ib\u00e9rico, alimentado con bellotas en la dehesa tras 18 meses en libertad, es un producto artesano del m\u00e1s alto nivel, puesto que resulta de procesos donde la sabidur\u00eda tradicional y la experiencia son determinantes. De ah\u00ed que el factor humano [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":510,"parent":27,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-125","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/pages\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/comments?post=125"}],"version-history":[{"count":0,"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/pages\/125\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/pages\/27"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/media\/510"}],"wp:attachment":[{"href":"https:\/\/consorciodejabugo.com\/index.php\/wp-json\/wp\/v2\/media?parent=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}