{"id":1499,"date":"2022-05-18T09:17:05","date_gmt":"2022-05-18T07:17:05","guid":{"rendered":"https:\/\/dehesalosmonteros.mowomo.es\/?p=1499"},"modified":"2025-04-09T09:19:23","modified_gmt":"2025-04-09T07:19:23","slug":"el-pais-gastronotas-de-capel-we-must-reclaim-the-iberian-bacon","status":"publish","type":"post","link":"https:\/\/dehesamonteros.com\/fr\/el-pais-gastronotas-de-capel-hay-que-reivindicar-el-tocino-iberico\/","title":{"rendered":"El Pa\u00eds, Gastronotas de Capel, \u00abLe bacon ib\u00e9rique doit \u00eatre d\u00e9fendu\u00bb.\u00bb"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Nouvelle publi\u00e9e par Jos\u00e9 Carlos Capel, dans El Pa\u00eds, 04 septembre 2020<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/2022\/06\/Imagen1.png\" alt=\"\" class=\"wp-image-5182\"\/><figcaption class=\"wp-element-caption\">\u0152ufs au plat \u00e0 l'ail avec bacon 2018. J.C. CAPEL<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cLe lard mesure la qualit\u00e9 des jambons ib\u00e9riques, il synth\u00e9tise ce que les porcs ont mang\u00e9. Plus la graisse est fluide, plus la proportion de glands est importante et plus la teneur en acide ol\u00e9ique est \u00e9lev\u00e9e. La couleur et le point de fusion sont deux signes ext\u00e9rieurs\u201d, me dit-il en souriant.&nbsp;<strong>Pepe Sim\u00f3n<\/strong>&nbsp;lors de notre visite de la ferme&nbsp;<a href=\"https:\/\/www.algabaderonda.com\/\"><strong>La Algaba<\/strong><\/a>&nbsp;au c\u0153ur de la<strong>&nbsp;Rond.<\/strong>&nbsp;S'il y a une chose qui me frappe chez cet ing\u00e9nieur et \u00e9leveur hyperactif, directeur de l'Institut de recherche sur l'environnement et le d\u00e9veloppement, c'est qu'il n'y a pas d'autre solution.<strong>&nbsp;signature<\/strong>&nbsp;famille&nbsp;<a href=\"https:\/\/dehesalosmonteros.com\/\"><strong>Le Dehesa des Monteros<\/strong><\/a>, fond\u00e9e par sa m\u00e8re, professeur d'\u00e9conomie&nbsp;<strong>Chelo G\u00e1mez<\/strong>, est la passion avec laquelle il vante la qualit\u00e9 des tissus adipeux de ses jambons,&nbsp;<strong>acide ol\u00e9ique<\/strong>, dont les points de fusion sont exceptionnellement bas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cNos porcs ib\u00e9riques&nbsp;<strong>Les interpell\u00e9s sont de v\u00e9ritables athl\u00e8tes ;&nbsp;<\/strong>ils se d\u00e9placent sur des terrains escarp\u00e9s et, dans les grands espaces, ils se nourrissent d'herbe et de trois types de glands :&nbsp;<strong>Ch\u00eanes verts, ch\u00eanes-li\u00e8ges et ch\u00eanes rouvres<\/strong>. Le mois pr\u00e9c\u00e9dent, ils se rassasient de ch\u00e2taignes \u00e0 l'occasion de la f\u00eate de l'agriculture.&nbsp;<strong>Vall\u00e9e du Genal,<\/strong>&nbsp;a&nbsp;<strong>pr\u00e9montanera<\/strong>&nbsp;ce qui leur conf\u00e8re des nuances sucr\u00e9es. Ch\u00e2taignes et glands, une combinaison unique\u201d.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\" id=\"attachment_100000159503\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/2022\/06\/NOP3NN4YRBLBQ2F6CR2E7C3YTA-1024x863.jpg\" alt=\"\" class=\"wp-image-5183\"\/><figcaption class=\"wp-element-caption\">Bacon ib\u00e9rique de la campagne 2017. J.C. CAPEL<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La r\u00e9alit\u00e9 est que&nbsp;<strong>Simon<\/strong>&nbsp;et sa m\u00e8re concentrent leurs pr\u00e9occupations actuelles sur un second projet plus romantique qu'\u00e9conomique : le r\u00e9tablissement d'une race indig\u00e8ne officiellement \u00e9teinte, le&nbsp;<strong>blonde dor\u00e9e ronde\u00f1o<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cC'est un tr\u00e9sor g\u00e9n\u00e9tique ;&nbsp;<strong>porcs sauvages de montagne<\/strong>, diff\u00e9rentes des autres souches de l'ib\u00e9rique, qui se d\u00e9pla\u00e7aient autrefois librement \u00e0 l'\u00e9tat sauvage dans les pays de l'Europe du Sud-Est.&nbsp;<strong>les hauts plateaux de<\/strong>&nbsp;<strong>Malaga et Cadix.<\/strong>&nbsp;Des animaux petits, courts sur pattes, au nez pointu, \u00e0 la croissance lente et tr\u00e8s gras, dont les jambons n\u00e9cessitent des temps de maturation tr\u00e8s longs et des co\u00fbts de production trois fois plus \u00e9lev\u00e9s. Pour couronner le tout, ils ont un&nbsp;<strong>sabot blanc<\/strong>&nbsp;<strong>gris<\/strong>, Le fait qu'ils ne soient pas noirs, ce qui p\u00e9nalise leur image sur le march\u00e9. Nous sommes les seuls \u00e0 les \u00e9lever dans le monde, leur production est minime et l'effort qu'ils nous imposent est disproportionn\u00e9\u201d, a-t-il rappel\u00e9.&nbsp;<strong>Simon<\/strong>&nbsp;avec une foi in\u00e9branlable. Dans un article r\u00e9cent, j'ai trait\u00e9 des causes qui ont conduit \u00e0 la disparition de ces animaux dans les ann\u00e9es soixante ou soixante-dix :&nbsp;<em><strong><a href=\"https:\/\/elpais.com\/elpais\/2020\/05\/21\/gastronotas_de_capel\/1590048722_039594.html\">Jambons ib\u00e9riques rubio dorado<\/a>.<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ce qui est certain, c'est que<strong>&nbsp;Pepe<\/strong>&nbsp;<strong>Simon<\/strong>&nbsp;nous avait convoqu\u00e9s \u00e0 La Algaba pour deux raisons : nous faire visiter le mini-cottage de&nbsp;<strong>produits ib\u00e9riques<\/strong>&nbsp;<strong>blond dor\u00e9<\/strong>&nbsp;qui errent librement dans les montagnes et de r\u00e9aliser une d\u00e9gustation verticale de lard ib\u00e9rique sous les ch\u00eanes verts. Cette exp\u00e9rience a \u00e9t\u00e9 accompagn\u00e9e par le grand chef&nbsp;<strong>Benito G\u00f3mez,<\/strong>&nbsp;propri\u00e9taire du bar&nbsp;<strong>Tragat\u00e1<\/strong>&nbsp;et le restaurant&nbsp;<strong>Bardal<\/strong>&nbsp;(2*), tous deux en&nbsp;<strong>Rond.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Un go\u00fbt de bacon ?&nbsp;<\/strong>En effet, quatre mill\u00e9simes cons\u00e9cutifs, de 2015 \u00e0 2018, de gras de jambons<strong>&nbsp;porcs ib\u00e9riques de la race torviscale<\/strong>&nbsp;que&nbsp;<strong>Simon<\/strong>&nbsp;avaient \u00e9t\u00e9 d\u00e9coup\u00e9s en fines tranches et soigneusement emball\u00e9s sous vide et \u00e9tiquet\u00e9s. En milieu de matin\u00e9e, sous l'effet de la chaleur de la scie, elles ont commenc\u00e9 \u00e0 fondre \u00e0 l'int\u00e9rieur des emballages.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si vous aimez le bacon et l'acide ol\u00e9ique, vous pouvez consulter l'article complet.&nbsp;<a href=\"https:\/\/elpais.com\/elpais\/2020\/09\/04\/gastronotas_de_capel\/1599246495_041279.html\">ici.<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nouvelles publi\u00e9es par Jos\u00e9 Carlos Capel, dans El Pa\u00eds, 4 septembre 2020<\/p>","protected":false},"excerpt":{"rendered":"<p>Noticia publicada por Jos\u00e9 Carlos Capel, en El Pa\u00eds, 04 de Septiembre 2020 \u201cEl tocino mide la calidad de los jamones ib\u00e9ricos, sintetiza lo que han comido los cochinos. A mayor fluidez de la grasa mayor proporci\u00f3n de bellota y superior contenido en \u00e1cido oleico. Color y punto de fusi\u00f3n son dos signos externos\u201d, me [&hellip;]<\/p>\n","protected":false},"author":299,"featured_media":1502,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-1499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El Pa\u00eds, Gastronotas de Capel, &quot;Hay que reivindicar el tocino ib\u00e9rico&quot; &#8211; Dehesa Monteros<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dehesamonteros.com\/fr\/el-pais-gastronotas-de-capel-we-must-reclaim-the-iberian-bacon\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Pa\u00eds, Gastronotas de Capel, &quot;Hay que reivindicar el tocino ib\u00e9rico&quot; &#8211; Dehesa Monteros\" \/>\n<meta property=\"og:description\" content=\"Noticia publicada por Jos\u00e9 Carlos Capel, en El Pa\u00eds, 04 de Septiembre 2020 \u201cEl tocino mide la calidad de los jamones ib\u00e9ricos, sintetiza lo que han comido los cochinos. A mayor fluidez de la grasa mayor proporci\u00f3n de bellota y superior contenido en \u00e1cido oleico. 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