{"id":5730,"date":"2019-01-03T00:08:24","date_gmt":"2019-01-02T22:08:24","guid":{"rendered":"https:\/\/ph.yhb.org.il\/es\/?p=5730"},"modified":"2025-05-18T15:23:51","modified_gmt":"2025-05-18T12:23:51","slug":"17-22-08","status":"publish","type":"post","link":"https:\/\/ph.yhb.org.il\/es\/17-22-08\/","title":{"rendered":"08 \u2013 \u00d3rganos especiales"},"content":{"rendered":"<p><strong>Huesos<\/strong> que contengan m\u00e9dula deben pasar por lavado, salado y lavado al igual que la carne, y el salado que se lleva a cabo sobre el hueso sirve para la m\u00e9dula que se encuentra en su interior. En caso de que la carne hubiese sido salada junto con los huesos, el salado de la carne es tambi\u00e9n v\u00e1lida para estos (Ram\u00e1 71:3, Siftei Cohen 11).<\/p>\n<p><strong>Coraz\u00f3n:<\/strong> en el interior de las cavidades del coraz\u00f3n se acumula cuantiosa sangre, por ello primeramente es preciso cortarlo y lavar la sangre remanente al interior de las cavidades para luego salarlo o asarlo. A posteriori, si el coraz\u00f3n fuese salado o asado sin ser lavado, deber\u00e1 ser cortado para enjuagar la sangre acumulada en las cavidades (Mishn\u00e1 Tratado de Jul\u00edn 109(A), Shulj\u00e1n Aruj 72:1-2).<\/p>\n<p>Las <strong>v\u00edsceras<\/strong>, desde el est\u00f3mago hasta el recto no requieren de salado por cuanto que no son considerados \u00f3rganos que contengan sangre. Esto es, su sangre es tan escasa al grado que no es perceptible, y por lo tanto, no se teme que salga de estas. Solamente en caso de que se vea un sitio de las v\u00edsceras con un aspecto rojo \u2013ello significar\u00e1 que all\u00ed se ha acumulado sangre por lo que habr\u00e1 que salarlo. La grasa que se encuentra sobre las v\u00edsceras, as\u00ed como el resto de la grasa y de la carne requieren de salado. En el caso de la panza o rumen, el ret\u00edculo o redecilla y el omaso o librillo, si bien hay quienes adoptan una actitud m\u00e1s flexible y los consideran parte de las tripas que no requieren de salado (Shulj\u00e1n Aruj 75:1), en la pr\u00e1ctica es preciso salarlos como al resto de la carne (Ram\u00e1, Pri Jadash, Mejaber (Majazik Beraj\u00e1) del Rav Ja\u00edm Yosef Azulay, Zivjei Tzedek del Rav Abdala Somej).<\/p>\n<p><strong>H\u00edgado y bazo<\/strong>: la totalidad del h\u00edgado es sangre, y por ello es kasherizado \u00fanicamente por medio de su asado (adelante 12).\u00a0 Sin embargo, el bazo del animal, si bien es rojo como el h\u00edgado, entra en la categor\u00eda del resto de la carne y puede ser kasherizado por medio del salado. El bazo del animal dom\u00e9stico precisa ser pelado del sebo que est\u00e1 adherido a \u00e9l (Shulj\u00e1n Aruj y Ram\u00e1 74:1). Dado que ello implica un gran esfuerzo, se acostumbra a no kasherizarlo y venderlo a los gentiles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Huesos que contengan m\u00e9dula deben pasar por lavado, salado y lavado al igual que la carne, y el salado que se lleva a cabo sobre el hueso sirve para la m\u00e9dula que se encuentra en su interior. En caso de que la carne hubiese sido salada junto con los huesos, el salado de la carne [&hellip;]<\/p>\n","protected":false},"author":64,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[243],"tags":[],"class_list":["post-5730","post","type-post","status-publish","format-standard","hentry","category-17-22"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>08 \u2013 \u00d3rganos especiales - Pninei Halaj\u00e1<\/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:\/\/ph.yhb.org.il\/es\/17-22-08\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"08 \u2013 \u00d3rganos especiales - Pninei Halaj\u00e1\" \/>\n<meta property=\"og:description\" content=\"Huesos que contengan m\u00e9dula deben pasar por lavado, salado y lavado al igual que la carne, y el salado que se lleva a cabo sobre el hueso sirve para la m\u00e9dula que se encuentra en su interior. 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