{"id":10104,"date":"2022-01-10T19:14:41","date_gmt":"2022-01-10T19:14:41","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=10104"},"modified":"2022-01-24T07:31:49","modified_gmt":"2022-01-24T07:31:49","slug":"iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\/","title":{"rendered":"Ochutnali ste niekedy olivovn\u00edk na \u0161tyroch?"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

M\u00e4so iberico je najkvalitnej\u0161ie zo v\u0161etk\u00fdch o\u0161\u00edpan\u00fdch a jeho chov, odchov, k\u0155menie a por\u00e1\u017eka sp\u013a\u0148aj\u00fa osobitn\u00e9 krit\u00e9ri\u00e1. \u0160unka Jamon Iberico de Bellato, ktor\u00e1 sa z nej vyr\u00e1ba, je rovnako ako \u0161unka Serrano p\u00fdchou \u0160panielov a je skuto\u010dnou gastronomickou celebritou. <\/strong><\/p>\n\n\n\n

Rozdiel medzi t\u00fdmito dvoma \u0161unkami spo\u010d\u00edva v tom, \u017ee jedna sa vyr\u00e1ba z tradi\u010dn\u00fdch bielych o\u0161\u00edpan\u00fdch, zatia\u013e \u010do druh\u00e1 z \u010diernych o\u0161\u00edpan\u00fdch poch\u00e1dzaj\u00facich z juhu \u0160panielska, ktor\u00e9 sa v poslednej f\u00e1ze v\u00fdkrmu k\u0155mia v\u00fdlu\u010dne \u017ealu\u010fmi. Bence \u00d3v\u00e1ri je zamestnancom spolo\u010dnosti Matusz-Vad Zrt. <\/em><\/strong>zhroma\u017edila pre n\u00e1s najzauj\u00edmavej\u0161ie inform\u00e1cie o tejto naj\u0161panielskej\u0161ej odrode, ktor\u00e1 je pre gurm\u00e1nov ve\u013ekou stratou, aby neochutnali! <\/p>\n\n\n\n

Iale kliknite sem a pozrite si n\u00e1\u0161 v\u00fdber m\u00e4sa iberico! <\/a><\/p>\n\n\n\n

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\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Toto plemeno o\u0161\u00edpan\u00fdch poch\u00e1dza z Pyrenejsk\u00e9ho polostrova, odkia\u013e poch\u00e1dza aj jeho n\u00e1zov. Najlep\u0161ie sa mu dar\u00ed v hor\u00e1ch a lesnat\u00fdch oblastiach. Jeho prirodzenou potravou s\u00fa \u017ealude a orechy. Tak ako pri v\u0161etk\u00fdch hospod\u00e1rskych zvierat\u00e1ch, aj tu plat\u00ed, \u017ee m\u00e4so z\u00edskava svoj osobit\u00fd charakter v\u010faka strave. A tieto chute s\u00fa e\u0161te v\u00fdraznej\u0161ie v su\u0161enom m\u00e4se. <\/p>\n\n\n\n

<\/p>\n\n\n\n

Mal\u00e9, tmav\u00e9, ve\u013emi pohybliv\u00e9 druhy<\/strong><\/p>\n\n\n\n

Ani farba iberica nie je oby\u010dajn\u00e1: od \u010dervenej po siv\u00fa. Na rozdiel od mangalice m\u00e1 iberico kr\u00e1tke chlpy, ale vyskytuj\u00fa sa aj bezchlpat\u00e9 jedince. Ve\u013ekos\u0165 je prekvapivo mal\u00e1 a zviera je pomerne \u0161t\u00edhle. Mo\u017eno ho ozna\u010di\u0165 za \u0161portov\u00e9ho, ke\u010f\u017ee vy\u017eaduje ve\u013ea pohybu. Aj to prispieva k zvl\u00e1\u0161tnej kvalite jeho m\u00e4sa, ktor\u00e9 je jasne \u010derven\u00e9, takmer ako hov\u00e4dzie. <\/p>\n\n\n\n

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Iberico conda<\/figcaption><\/figure>\n\n\n\n

Mramorovan\u00e9 m\u00e4so, ve\u013ea vitam\u00ednov, dobr\u00fd tuk<\/strong><\/p>\n\n\n\n

Mnoho \u013eud\u00ed sa br\u00e1ni ozna\u010deniu brav\u010dov\u00e9ho m\u00e4sa za zdrav\u00e9, ale v pr\u00edpade iberica to nie je prehnan\u00e9! <\/p>\n\n\n\n

Jeho tuk je vynikaj\u00facej kvality. V\u010faka svojej genetickej v\u00fdbave a strave m\u00e1 m\u00e4so vysok\u00fd obsah tuku, v\u010faka \u010domu je \u0161\u0165avnatej\u0161ie a chutnej\u0161ie. Zauj\u00edmav\u00e9 je aj umiestnenie tukov\u00e9ho tkaniva! Zviera sa ve\u013ea pohybuje, \u010do znamen\u00e1, \u017ee je pretkan\u00e9 svalov\u00fdm tkanivom. V\u010faka tomu m\u00e1 mramorovanie podobn\u00e9 ako naj\u0161pecializovanej\u0161ie hov\u00e4dzie m\u00e4so. Napriek vysok\u00e9mu obsahu tuku ide o nenas\u00fdten\u00e9 mastn\u00e9 kyseliny. Preto sa mu v \u0160panielsku hovor\u00ed \u201c\u0161tvornoh\u00fd olivovn\u00edk\u201d. Je bohat\u00e9 na vitam\u00edn E, \u017eelezo, zinok, hor\u010d\u00edk a m\u00e1 obsah bielkov\u00edn 50% vy\u0161\u0161\u00ed ako ostatn\u00e9 druhy o\u0161\u00edpan\u00fdch. <\/p>\n\n\n\n

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Iberico presa<\/figcaption><\/figure>\n\n\n\n

Bezkonkuren\u010dn\u00e1 chu\u0165<\/strong>!<\/p>\n\n\n\n

Ke\u010f zjete jeho mramorovan\u00e9 m\u00e4so, v \u00fastach v\u00e1m vybuchne ako chu\u0165ov\u00e1 bomba: \u0161\u0165avnat\u00e9, krehk\u00e9 a komplexnej\u0161ie ako m\u00e4so ve\u013ek\u00fdch bielych prasiat.<\/p>\n\n\n\n

Cenn\u00e9 \u010dasti plemena o\u0161\u00edpan\u00fdch<\/strong><\/p>\n\n\n\n

Pluma na lopatke<\/a> horn\u00e1 \u010das\u0165, najvzne\u0161enej\u0161ia \u010das\u0165 zviera\u0165a, naz\u00fdvan\u00e1 aj \u201cvt\u00e1\u010die pero\u201d, \u010das\u0165 medzi krkom a panenskou blanou. Na svoju ve\u013ekos\u0165 je to ve\u013emi mal\u00e1 \u010das\u0165.<\/p>\n\n\n\n

A P<\/strong><\/em>resa<\/em> a Secreto<\/em><\/strong> ob\u013e\u00faben\u00e9 s\u00fa aj strihy, ktor\u00e9 s\u00fa v\u0161etky ve\u013emi m\u00e4kk\u00e9. V\u0161etky s\u00fa s\u00fa\u010das\u0165ou lopatky, ale ka\u017ed\u00e1 je ve\u013emi \u0161pecifickou \u010das\u0165ou. A Presa lopatky <\/a>horn\u00fa \u010das\u0165 Secreto je strana lopatky<\/a> \u010cas\u0165<\/a> sa nach\u00e1dza priamo ved\u013ea rebra.<\/p>\n\n\n\n

A Solomillo<\/em><\/strong>, \u010do je skratka pre svie\u010dkovicu, je ide\u00e1lnou n\u00e1hradou za svie\u010dkovicu mangalica a m\u00e1 podobn\u00fa farbu. Chu\u0165ovo sa v\u0161ak l\u00ed\u0161ia v d\u00f4sledku k\u0155menia.<\/p>\n\n\n\n

Testovali sme l\u00ed\u010dka, bok a brucho, ktor\u00e9 boli vynikaj\u00facej kvality. Tieto diely m\u00f4\u017eeme s d\u00f4verou odporu\u010di\u0165 a ich cena je primeran\u00e1. V dobr\u00fdch ruk\u00e1ch sa z nich daj\u00fa pripravi\u0165 vynikaj\u00face jedl\u00e1. <\/p>\n\n\n\n

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Iberico pluma<\/figcaption><\/figure>\n\n\n\n

Ako vari\u0165 iberico<\/strong><\/p>\n\n\n\n

V ide\u00e1lnom pr\u00edpade by ste mali pou\u017ei\u0165 minimum korenia, aby ste dosiahli spr\u00e1vnu chu\u0165. Na dochutenie sa v\u00fdborne hod\u00ed morsk\u00e1 so\u013e a \u010dierne korenie.<\/p>\n\n\n\n

Odpor\u00fa\u010dame brav\u010dov\u00e9 m\u00e4so stredne opeka\u0165, \u010do zv\u00fd\u0161i chu\u0165ov\u00fd z\u00e1\u017eitok, preto\u017ee m\u00e4so zostane \u0161\u0165avnatej\u0161ie. M\u00f4\u017eete pou\u017ei\u0165 aj om\u00e1\u010dky, ale aj tu sa rad\u0161ej obmedzte na prirodzen\u00e9 chute, aby ste neprekr\u00fdvali lahodn\u00fa chu\u0165 brav\u010dov\u00e9ho m\u00e4sa. <\/p>\n\n\n\n

V\u010faka bohatosti a \u0161trukt\u00fare m\u00e4sa je ide\u00e1lne na grilovanie. Ak je m\u00e4so spr\u00e1vne upraven\u00e9, hod\u00ed sa ku v\u0161etk\u00e9mu. Najlep\u0161\u00ed sp\u00f4sob, ako z m\u00e4sa vy\u0165a\u017ei\u0165 \u010do najviac, je skombinova\u0165 ho so surovinami spojen\u00fdmi so stredomorskou kuchy\u0148ou.<\/p>\n\n\n\n

Rovnako ako \u0161panielska odroda, aj zemiaky s\u00fa vynikaj\u00facou kombin\u00e1ciou, ale dobre sa kombinuj\u00fa aj s inou zeleninou. Najm\u00e4 grilovan\u00e9.<\/p>\n\n\n\n

Na marinovanie pou\u017eite rebr\u00e1 alebo jemn\u00fa \u010das\u0165. Z balzamikov\u00e9ho octu, javorov\u00e9ho sirupu a olivov\u00e9ho oleja m\u00f4\u017eete pripravi\u0165 skvel\u00fa marin\u00e1du, ktor\u00e1 pri pe\u010den\u00ed vytvor\u00ed vynikaj\u00facu k\u00f4rku.<\/p>\n\n\n\n

Sous vide je jedn\u00fdm z naj\u00fa\u010dinnej\u0161\u00edch sp\u00f4sobov, ako zachova\u0165 chu\u0165 po grilovan\u00ed. Aj v tomto pr\u00edpade sa zamerajte na stredn\u00fa prepe\u010denos\u0165 a mierne ochutenie. <\/p>\n\n\n\n

Na obr\u00e1zku je jasne vidie\u0165 rozdiel medzi mangalicou a ibericom. Tuk mangalica je jemnej\u0161\u00ed, menej prenikav\u00fd a chu\u0165 je menej komplexn\u00e1.#<\/p>\n

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

M\u00e4so iberico je najkvalitnej\u0161ie zo v\u0161etk\u00fdch o\u0161\u00edpan\u00fdch a jeho chov, odchov, k\u0155menie a por\u00e1\u017eka sp\u013a\u0148aj\u00fa osobitn\u00e9 krit\u00e9ri\u00e1. \u0160unka Jamon Iberico de Bellato, ktor\u00e1 sa z nej vyr\u00e1ba, je rovnako ako \u0161unka Serrano p\u00fdchou \u0160panielov a je skuto\u010dnou gastronomickou celebritou. Rozdiel medzi t\u00fdmito dvoma \u0161unkami spo\u010d\u00edva v tom, \u017ee jedna sa vyr\u00e1ba z tradi\u010dn\u00e9ho bieleho brav\u010dov\u00e9ho m\u00e4sa<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":10146,"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":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-10104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok"],"yoast_head":"\nK\u00f3stolt m\u00e1r n\u00e9gyl\u00e1bon j\u00e1r\u00f3 olajf\u00e1t? - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A sert\u00e9sek k\u00f6z\u00f6tt a legkiemelked\u0151bb h\u00fasmin\u0151s\u00e9g\u0171 bel\u0151le k\u00e9sz\u00edtik a spanyolok a sz\u00e1razon \u00e9rlelt Jamon Iberico de Bellato sonk\u00e1t.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K\u00f3stolt m\u00e1r n\u00e9gyl\u00e1bon j\u00e1r\u00f3 olajf\u00e1t?\" \/>\n<meta property=\"og:description\" content=\"A sert\u00e9sek k\u00f6z\u00f6tt a legkiemelked\u0151bb h\u00fasmin\u0151s\u00e9g\u0171 bel\u0151le k\u00e9sz\u00edtik a spanyolok a sz\u00e1razon \u00e9rlelt Jamon Iberico de Bellato sonk\u00e1t.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/sk\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-10T19:14:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-24T07:31:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2022\/01\/iberico-sacreto.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"801\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Matusz-Vad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Autor\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matusz-Vad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Predpokladan\u00fd \u010das \u010d\u00edtania\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 min\u00fat\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"K\u00f3stolt m\u00e1r n\u00e9gyl\u00e1bon j\u00e1r\u00f3 olajf\u00e1t?\",\"datePublished\":\"2022-01-10T19:14:41+00:00\",\"dateModified\":\"2022-01-24T07:31:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\\\/\"},\"wordCount\":1040,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/iberico-sacreto.jpg\",\"articleSection\":[\"Alapanyagok \u00e9s \u00f6tletek\"],\"inLanguage\":\"sk-SK\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-spanyol-sertes-negylabon-jaro-olajfa-disznofajta\\\/\",\"name\":\"K\u00f3stolt m\u00e1r n\u00e9gyl\u00e1bon j\u00e1r\u00f3 olajf\u00e1t? 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