{"id":2485,"date":"2023-05-05T09:01:00","date_gmt":"2023-05-05T07:01:00","guid":{"rendered":"https:\/\/www.ibericospefran.com\/?p=2485"},"modified":"2023-05-05T13:53:26","modified_gmt":"2023-05-05T11:53:26","slug":"clima-y-ubicacion-idoneos-para-la-curacion-de-los-productos-ibericos","status":"publish","type":"post","link":"https:\/\/www.ibericospefran.com\/fr\/clima-y-ubicacion-idoneos-para-la-curacion-de-los-productos-ibericos\/","title":{"rendered":"Le climat et la situation g\u00e9ographique sont id\u00e9aux pour l'affinage des produits ib\u00e9riques."},"content":{"rendered":"<p class=\" translation-block\">L'affinage des salaisons ib\u00e9riques est un processus fondamental qui d\u00e9termine en grande partie leur saveur, leur texture et leur qualit\u00e9. Le climat et la situation g\u00e9ographique sont des facteurs tr\u00e8s importants dans ce processus, car ils influencent la temp\u00e9rature, l'humidit\u00e9 et la circulation de l'air, qui sont des \u00e9l\u00e9ments d\u00e9cisifs dans la maturation des produits de salaison.<\/p>\n\n\n\n<p class=\" translation-block\">Santib\u00e1\u00f1ez de B\u00e9jar, o\u00f9 se trouve l'usine Pefr\u00e1n, est une municipalit\u00e9 de la r\u00e9gion de B\u00e9jar, dans la province de Salamanque, dans la communaut\u00e9 autonome de Castille-et-Le\u00f3n, au nord-ouest de l'Espagne. C'est pr\u00e9cis\u00e9ment cette r\u00e9gion qui est connue pour sa tradition d'\u00e9laboration de charcuteries ib\u00e9riques.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/PEFRAN-NATURALMENTE_ubicacion.jpg\" alt=\"\" class=\"wp-image-2487\" srcset=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/PEFRAN-NATURALMENTE_ubicacion.jpg 900w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/PEFRAN-NATURALMENTE_ubicacion-300x200.jpg 300w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/PEFRAN-NATURALMENTE_ubicacion-768x512.jpg 768w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/PEFRAN-NATURALMENTE_ubicacion-18x12.jpg 18w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/PEFRAN-NATURALMENTE_ubicacion-600x400.jpg 600w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\" translation-block\">La situation g\u00e9ographique de Santib\u00e1\u00f1ez de B\u00e9jar est d\u00e9terminante pour l'affinage de nos charcuteries ib\u00e9riques, car elle est situ\u00e9e dans une zone montagneuse dont l'altitude varie entre 800 et 1 500 m\u00e8tres au-dessus du niveau de la mer. Cette altitude favorise la circulation de l'air et r\u00e9duit l'humidit\u00e9 relative, ce qui est essentiel pour \u00e9viter la prolif\u00e9ration de bact\u00e9ries et de champignons ind\u00e9sirables \u00e0 la surface du saucisson.<\/p>\n\n\n\n<p class=\" translation-block\">C'est pourquoi tous nos produits ib\u00e9riques sont s\u00e9ch\u00e9s naturellement, dans les meilleures conditions climatiques et g\u00e9ographiques. Dans nos installations de Santib\u00e1\u00f1ez de B\u00e9jar, nous disposons de s\u00e9choirs naturels et de caves qui re\u00e7oivent l'air froid de la r\u00e9gion d'Entre R\u00edos (Gredos et B\u00e9jar).<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/Bodega-Pefran-Buena-2.jpg\" alt=\"\" class=\"wp-image-2489\" srcset=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/Bodega-Pefran-Buena-2.jpg 900w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/Bodega-Pefran-Buena-2-300x200.jpg 300w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/Bodega-Pefran-Buena-2-768x512.jpg 768w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/Bodega-Pefran-Buena-2-18x12.jpg 18w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/Bodega-Pefran-Buena-2-600x400.jpg 600w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\" translation-block\">En outre, chaque jour, nous contr\u00f4lons manuellement le s\u00e9chage de nos longes, chorizos et charcuteries ib\u00e9riques. Nous planifions la ventilation avec l'ouverture et la fermeture des fen\u00eatres, en veillant \u00e0 ce que le passage de l'air soit progressif. Nous obtenons ainsi une maturation lente et pr\u00e9cieuse, sans pr\u00e9cipitation, qui marque la saveur et l'ar\u00f4me incomparables de chaque pi\u00e8ce.<\/p>\n\n\n\n<p class=\" translation-block\">Il ne fait aucun doute que le climat de la r\u00e9gion, caract\u00e9ris\u00e9 par des hivers froids et des \u00e9t\u00e9s chauds, avec une temp\u00e9rature moyenne annuelle d'environ 12 \u00b0C, est id\u00e9al pour l'affinage de la charcuterie ib\u00e9rique. En particulier, l'humidit\u00e9 relative en hiver est faible, ce qui favorise la d\u00e9shydratation de la charcuterie, tandis qu'en \u00e9t\u00e9 elle augmente l\u00e9g\u00e8rement pour permettre une meilleure maturation du produit.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/secadero-Pefran.jpg\" alt=\"\" class=\"wp-image-2488\" srcset=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/secadero-Pefran.jpg 900w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/secadero-Pefran-300x200.jpg 300w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/secadero-Pefran-768x512.jpg 768w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/secadero-Pefran-18x12.jpg 18w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/05\/secadero-Pefran-600x400.jpg 600w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p>En r\u00e9sum\u00e9, la situation g\u00e9ographique et le climat de Santib\u00e1\u00f1ez de B\u00e9jar sont id\u00e9aux pour l'affinage de nos charcuteries ib\u00e9riques, car ils offrent les conditions n\u00e9cessaires pour que les produits acqui\u00e8rent leur saveur et leur texture caract\u00e9ristiques. D'autre part, la tradition et le savoir transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration dans notre terroir garantissent la qualit\u00e9 et l'authenticit\u00e9, ce qui fait de cette zone une r\u00e9f\u00e9rence en mati\u00e8re d'\u00e9laboration de charcuteries ib\u00e9riques de grande qualit\u00e9.<\/p>","protected":false},"excerpt":{"rendered":"<p>L'affinage des salaisons ib\u00e9riques est un processus fondamental qui d\u00e9termine en grande partie leur saveur, leur texture et leur qualit\u00e9. Le climat et l'emplacement ...<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.ibericospefran.com\/fr\/clima-y-ubicacion-idoneos-para-la-curacion-de-los-productos-ibericos\/\"> <span class=\"screen-reader-text\">Le climat et la situation g\u00e9ographique sont id\u00e9aux pour l'affinage des produits ib\u00e9riques.<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>","protected":false},"author":2,"featured_media":2492,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[63],"tags":[64,56,65],"class_list":["post-2485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sabias-que","tag-curacion-embutidos","tag-productos-pefran","tag-santibanez-de-bejar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Clima y ubicaci\u00f3n id\u00f3neos para la curaci\u00f3n de los productos ib\u00e9ricos - Pefran<\/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:\/\/www.ibericospefran.com\/fr\/clima-y-ubicacion-idoneos-para-la-curacion-de-los-productos-ibericos\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Clima y ubicaci\u00f3n id\u00f3neos para la curaci\u00f3n de los productos ib\u00e9ricos - Pefran\" \/>\n<meta property=\"og:description\" content=\"La curaci\u00f3n de los embutidos ib\u00e9ricos es un proceso fundamental que determina en gran medida su sabor, textura y calidad. 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