{"id":31036,"date":"2022-10-05T09:15:00","date_gmt":"2022-10-05T07:15:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=31036"},"modified":"2023-01-19T15:18:56","modified_gmt":"2023-01-19T14:18:56","slug":"malac-sertes-konyha","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/malac-sertes-konyha\/","title":{"rendered":"It's time to pig out!\u00a0"},"content":{"rendered":"
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Pork has been with us for a very long time. It is one of our typical food sources due to our country's natural resources. It can be prepared in many different ways, soft, crunchy - you name it. Today's pig herds are largely confined and intensively reared under industrial conditions. The meat and skin are most often used.<\/strong><\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

The domestic pig<\/span><\/h3>\n\n\n\n

A domesticated form of wild boar of the porcine family, native to Eurasia. It is often referred to as a gluttonous and dirty animal, but the reality is that it cannot keep itself as clean as its free-living counterparts when confined, and it is also highly intelligent, social and highly docile. In the past, it was even used as a substitute for a dog as a watchdog. Interestingly, the distinctive squeak it makes when it doesn't like something can be up to 130 dB. It has a particularly good sense of smell, which is why it is often captured for truffle hunting and its fur is used to make brushes. The largest domestic pig<\/a> according to the available data, in April 2013 he weighed 600 kg and was named B\u00e9la.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

There are many names for it<\/span><\/h3>\n\n\n\n

As it has been part of our lives for a long time, we have given it many different names, which also point to the beauty of the Hungarian language. Pig and pig are synonymous words. \u201eKan\u201d is the male, \u201ekano\u201d the female pig. A \u201esow\u201d is a pig that has already had piglets. A \u201esow\u201d is a young pig, a \u201eg\u00f6be\u201d is a mature female pig. A young pig intended for breeding is a \u201eseedling\u201d. A pig deprived of its ovaries is called \u201eaborted\u201d. A pig castrated when young is called a \u201egelding\u201d and a pig castrated when older is called a \u201eboarling\u201d. \u201eSuckling pig\u201d at the time of suckling, \u201eweaned pig\u201d from weaning to 4 months of age. From then on, \u201epiglet\u201d until breeding or 1 year of age. \u201ePre-weaning sow\u201d at the time of first gestation and suckling, \u201ebreeding sow\u201d is a sow that has been farrowed in. \u201ebrood sow\u201d means a sow used or available for service. \u201efattening pig\u201d means a pig in the process of being fattened, \u201efattened pig\u201d means a pig which has been fattened and is ready for slaughter.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

There are different names<\/span><\/h3>\n\n\n\n

Pecsenye pig<\/strong> 1 month old, 6-8 kg, full-fleshed piglet.<\/p>\n\n\n\n

Pecsenyes\u00fcld\u0151<\/strong> 3 months old, around 30 kg, selected piglet with full meat shapes.<\/p>\n\n\n\n

Ham and roast beef<\/strong> Pigs slaughtered weighing 65-70 kg. Only non-fatty pigs are suitable.<\/p>\n\n\n\n

Bacon pork<\/strong> Pigs slaughtered at 6-7 months of age, weighing around 80 kg.<\/p>\n\n\n\n

Ham pork<\/strong> Fattened up to 100-115 kg. It can produce a lot of meat, mainly canned ham and tinned meat.<\/p>\n\n\n\n

Capital pigs<\/strong> Weighing between 110 and 150 kg, they are slaughtered by \u201eskimming\u201d the fat, rendering it into lard or making edible bacon.<\/p>\n\n\n\n

Fat pork <\/strong>reaches a weight of over 150 kg. Most of the animals are kept in households and slaughtered by families for their own consumption. It is used to make smoked sausages, ham, ribs, lard and bacon.<\/p>\n\n\n\n

Salami pork<\/strong> The best quality, high dry matter, flavour-rich meat is suitable for salami production. Pigs that have aged out of the breeding herd and are in good condition are usually used for this purpose.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Important information for the fish fillet<\/span><\/h3>\n\n\n\n

The roast is bright and browned on the outside, crumbly and juicy on the inside. It is essential that from a trusted source<\/a> with at least one centimetre of bacon on top. In preparation, scrape off any remaining hair from the leathery part and wash thoroughly. The skin should then be trimmed (notched) to a depth of about 2-3 mm. In order to better tastes<\/a> it is not a bad idea to marinate, dry marinades are recommended. Salt, pepper, cumin, marjoram, garlic, rosemary, thyme. After rubbing with the dry marinade, cover and refrigerate for 1-2 days, but at least 3 hours.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Put the prepared meat in a preheated oven at 220-250 degrees for 21-25 minutes, turn it over and pour some liquid underneath, which can be beer, wine or your own fat, or put it back in the oven drizzled with oil. The oven can now be up to 200-220 degrees and bake for about an hour, covered. Meanwhile, turn, check and baste with fat. When tender, remove the cover and toast the skin. Allow to rest for 15-20 minutes before serving for a softer, crumblier texture.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Megmutatjuk mit\u0151l lesz t\u00f6k\u00e9letes a malacs\u00fclt, \u00e9s milyen alapanyagot haszn\u00e1ljunk a m\u00e9g teljesebb \u00e9lm\u00e9ny\u00e9rt. #matuszvad<\/p>","protected":false},"author":14,"featured_media":31037,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,10,209,216,19,211,223,231,15],"class_list":["post-31036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etterem","tag-gasztronomia","tag-konyhafonok","tag-receptek","tag-sef","tag-sertes","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nItt az ideje malackodni!\u00a0 - Matusz-Vad Blog A sert\u00e9s \u00e9s a konyha<\/title>\n<meta name=\"description\" content=\"Sert\u00e9s! 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