{"id":12168,"date":"2022-03-13T18:55:33","date_gmt":"2022-03-13T18:55:33","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=12168"},"modified":"2023-11-30T16:16:38","modified_gmt":"2023-11-30T15:16:38","slug":"iberico-csodamalac","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/iberico-csodamalac\/","title":{"rendered":"Pre\u010do sa o\u0161\u00edpanej iberico hovor\u00ed z\u00e1zra\u010dn\u00e1 o\u0161\u00edpan\u00e1?"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Ak m\u00e1te mo\u017enos\u0165 cestova\u0165 do \u0160panielska a naraz\u00edte na miestny z\u00e1bavn\u00fd park, nerozm\u00fd\u0161\u013eajte o tom, \u017ee by ste sa tam vybrali. Dostal mo\u017enos\u0165 ochutna\u0165 skvel\u00fa \u0161unku iberico. V ich krajine sa toti\u017e bez tejto poch\u00fa\u0165ky nezaob\u00edde \u017eiadna dovolenka ani rodinn\u00e1 udalos\u0165.<\/strong><\/p>\n\n\n\n

\"\"
Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Iberico<\/span><\/h3>\n\n\n\n

Pyrenejsk\u00e1 o\u0161\u00edpan\u00e1 je tradi\u010dn\u00e9 plemeno dom\u00e1cej o\u0161\u00edpanej poch\u00e1dzaj\u00face z Pyrenejsk\u00e9ho polostrova. Vyskytuje sa v \u0160panielsku a v strednom a ju\u017enom Portugalsku v skupin\u00e1ch kondov. Pod\u013ea najroz\u0161\u00edrenej\u0161ej te\u00f3rie priniesli o\u0161\u00edpan\u00e9 na Pyrenejsk\u00fd polostrov F\u00e9ni\u010dania z v\u00fdchodn\u00e9ho Stredomoria, kde sa zmie\u0161ali s diviakmi. Odtia\u013e pravdepodobne poch\u00e1dzaj\u00fa predkovia dne\u0161n\u00fdch ibersk\u00fdch o\u0161\u00edpan\u00fdch. Z Chov o\u0161\u00edpan\u00fdch na Pyrenejskom polostrove<\/a> je hlboko zakorenen\u00fd v stredomorskom ekosyst\u00e9me. Je to vz\u00e1cny pr\u00edklad svetov\u00e9ho chovu o\u0161\u00edpan\u00fdch, kde o\u0161\u00edpan\u00e9 rozhoduj\u00facim sp\u00f4sobom prispievaj\u00fa k zachovaniu ekosyst\u00e9mu. Pyrenejsk\u00e9 plemeno je v s\u00fa\u010dasnosti jedn\u00fdm z m\u00e1la pr\u00edkladov domestikovan\u00e9ho plemena, ktor\u00e9 sa prisp\u00f4sobilo pastierskemu prostrediu, kde je p\u00f4da mimoriadne bohat\u00e1 na pr\u00edrodn\u00e9 zdroje, v tomto pr\u00edpade na \u017ealude, dub a korkov\u00fd dub.<\/p>\n\n\n\n

\"\"
Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Od roku 1960 do\u0161lo k dramatick\u00e9mu \u00fabytku ibersk\u00e9ho plemena v d\u00f4sledku viacer\u00fdch faktorov, ako napr\u00edklad vypuknutie africk\u00e9ho moru o\u0161\u00edpan\u00fdch a pokles hodnoty \u017eivo\u010d\u00ed\u0161nych tukov. V posledn\u00fdch rokoch sa v\u0161ak produkcia ibersk\u00fdch o\u0161\u00edpan\u00fdch zv\u00fd\u0161ila, aby uspokojila obnoven\u00fd dopyt po kvalitnom m\u00e4se a \u00faden\u00e1rskych v\u00fdrobkoch. Pr\u00e1ve vysok\u00fd obsah intramuskul\u00e1rneho tuku dod\u00e1va m\u00e4su typick\u00e9 mramorovanie, ktor\u00e9 v kombin\u00e1cii s tradi\u010dn\u00fdm krmivom na b\u00e1ze \u017ealu\u010fov dod\u00e1va \u0161unke jej charakteristick\u00fa chu\u0165.<\/p>\n\n\n\n

Ibersk\u00e9 o\u0161\u00edpan\u00e9 m\u00f4\u017eu by\u0165 \u010derven\u00e9 alebo tmav\u00e9, \u010dierne a\u017e tmavosiv\u00e9, s mal\u00fdm mno\u017estvom srsti a chud\u00fdm telom, odtia\u013e poch\u00e1dza n\u00e1zov pata negra alebo \u201e\u010dierne kopyto\u201d.<\/p>\n\n\n\n

\"\"
Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Pre\u010do je tak zvl\u00e1\u0161tne iberico<\/span><\/h3>\n\n\n\n

Jamon iberico je jednou z najob\u013e\u00fabenej\u0161\u00edch l<\/a>chutnej\u0161ia \u0161unka! Vyr\u00e1ba sa zo zadn\u00fdch stehien \u010diernych ibersk\u00fdch o\u0161\u00edpan\u00fdch, a to nie v\u0161ade, iba v niektor\u00fdch \u0161panielskych regi\u00f3noch. Salamanca, Cordoba, Huelva s\u00fa mest\u00e1 zn\u00e1me v\u00fdrobou \u0161unky iberico.<\/p>\n\n\n\n

\u0160unka najvy\u0161\u0161ej kvality podlieha d\u00f4le\u017eit\u00fdm pravidl\u00e1m - pou\u017e\u00edvaj\u00fa sa len ibersk\u00e9 o\u0161\u00edpan\u00e9 100% a povolen\u00e9 s\u00fa len zvierat\u00e1 k\u0155men\u00e9 \u017ealu\u010fmi. Dokonca sa kontroluje, \u010di ich predkovia, zvierat\u00e1, ktor\u00e9 ich porodili, dodr\u017eiavali rovnak\u00fa stravu.<\/p>\n\n\n\n

Jeho jedine\u010dn\u00e1 a \u0161pecifick\u00e1 chu\u0165 je sp\u00f4soben\u00e1 t\u00fdm, \u017ee ibersk\u00e9 o\u0161\u00edpan\u00e9 jedia len \u017ealude. Niektor\u00e9 farmy dokonca \u017ealude starostlivo vyberaj\u00fa a k\u0155mia ich len t\u00fdmi najlep\u0161\u00edmi. Uv\u00e1dza sa tie\u017e, \u017ee dokonal\u00e9 m\u00e4so<\/a> dokonca pre ne aj l\u00fapali.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Spojenie medzi ibericom a \u0161unkou<\/span><\/h3>\n\n\n\n

Vzh\u013eadom na \u0161irok\u00fa \u0161k\u00e1lu sp\u00f4sobov ustajnenia a k\u0155menia sa rozli\u0161uje nieko\u013eko typov. Ide o typy cebo, recebo a bellota. Rozdiel z\u00e1vis\u00ed najm\u00e4 od druhu a kvality konzumovanej potravy.<\/p>\n\n\n\n

\u010eal\u0161\u00edm d\u00f4le\u017eit\u00fdm faktorom je zrenie \u0161unky. Vo v\u0161eobecnosti je to minim\u00e1lne dva roky, ale s\u00fa aj v\u00fdrobcovia, ktor\u00ed ju nech\u00e1vaj\u00fa zrie\u0165 viac ako 36 mesiacov. Su\u0161enie sa vykon\u00e1va v hrubozrnnej soli a potom sa dlh\u00e9 mesiace su\u0161\u00ed. Je zrejm\u00e9, \u017ee na cenu m\u00e1 ve\u013ek\u00fd vplyv to, ako dlho sa \u0161unka su\u0161\u00ed. <\/p>\n\n\n\n

Rozli\u0161uj\u00fa sa \u0161tyri kateg\u00f3rie. A kateg\u00f3ria premium s \u010diernym tesnen\u00edm<\/strong> a cena sa m\u00f4\u017ee pohybova\u0165 od nieko\u013eko sto tis\u00edc forintov a\u017e po mili\u00f3n forintov.<\/p>\n\n\n\n

Po najvy\u0161\u0161ej kvalite prich\u00e1dza \u010derven\u00e1 pe\u010da\u0165<\/strong>, to znamen\u00e1, \u017ee jeden z rodi\u010dov u\u017e nie je \u010distokrvn\u00fd iberico. Potom sa zelen\u00e1 pe\u010da\u0165,<\/strong> \u010do znamen\u00e1 vo\u013en\u00fd v\u00fdbeh, ale k\u0155mia sa len \u017ealu\u010fmi a nakoniec biela pe\u010da\u0165<\/strong> o\u0161\u00edpan\u00e9, ktor\u00e9 sa nechovaj\u00fa na vo\u013enom priestranstve.<\/p>\n\n\n\n

\"\"
Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Majstri \u0161unky<\/span><\/h3>\n\n\n\n

Tento pojem sa v \u0160panielsku berie ve\u013emi v\u00e1\u017ene a m\u00e1 st\u00e1ro\u010dn\u00fa trad\u00edciu. Majster \u0161unky pozn\u00e1 o\u0161\u00edpan\u00fa, v\u0161etky f\u00e1zy su\u0161enia a spr\u00e1vny sp\u00f4sob spracovania hotovej \u0161unky. Aj na to existuj\u00fa trad\u00edcie. Pyrenejsk\u00e9 \u0161unky sa kr\u00e1jaj\u00fa len no\u017emi s dlh\u00fdmi a \u00fazkymi \u010depe\u013eami. Majster \u0161unkovarn\u00edk ich dok\u00e1\u017ee pou\u017e\u00edva\u0165 do takej miery, \u017ee dok\u00e1\u017ee vyrobi\u0165 pl\u00e1tky tenk\u00e9 takmer ako papier. Nie n\u00e1hodou sa konaj\u00fa s\u00fa\u0165a\u017ee pre majstrov \u0161unk\u00e1rov. Ve\u013emi d\u00f4le\u017eit\u00fdm pravidlom je, \u017ee pl\u00e1tok mus\u00ed obsahova\u0165 presne rovnak\u00fd podiel m\u00e4sa a tuku.#<\/p>\n

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

Iberico, z\u00e1zra\u010dn\u00e9 prasa. Iberico je jedna z najlep\u0161\u00edch \u0161uniek na svete! Vyr\u00e1ba sa zo zadn\u00fdch stehien \u010diernych ibersk\u00fdch o\u0161\u00edpan\u00fdch zo \u0161panielskych regi\u00f3nov.<\/p>","protected":false},"author":14,"featured_media":37810,"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":[2,234,540,209,75,536,541,216,538,539,535,19,211,223,537,231,15],"class_list":["post-12168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etel","tag-etterem-2","tag-gasztronomia","tag-hus","tag-iberico","tag-ibericosertes","tag-konyhafonok","tag-kulonleges","tag-kulonleges-sonka","tag-malac","tag-receptek","tag-sef","tag-sertes","tag-sonka","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nMi\u00e9rt h\u00edvj\u00e1k csodamalacnak az iberico sert\u00e9st? - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Iberico, a csodamalac. 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A fekete ib\u00e9riai sert\u00e9s h\u00e1ts\u00f3 l\u00e1b\u00e1b\u00f3l k\u00e9sz\u00edtik, spanyol r\u00e9gi\u00f3kban.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/sk\/iberico-csodamalac\/\" \/>\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=\"2022-03-13T18:55:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-11-30T15:16:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2022\/03\/z-s-OHGhGg4cuvE-unsplash.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"662\" \/>\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-csodamalac\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-csodamalac\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"Mi\u00e9rt h\u00edvj\u00e1k csodamalacnak az iberico sert\u00e9st?\",\"datePublished\":\"2022-03-13T18:55:33+00:00\",\"dateModified\":\"2023-11-30T15:16:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-csodamalac\\\/\"},\"wordCount\":957,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-csodamalac\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2022\\\/03\\\/z-s-OHGhGg4cuvE-unsplash.jpg\",\"keywords\":[\"Blog\",\"\u00e9tel\",\"\u00e9tterem\",\"gasztron\u00f3mia\",\"h\u00fas\",\"iberico\",\"ibericosert\u00e9s\",\"konyhaf\u0151n\u00f6k\",\"k\u00fcl\u00f6nleges\",\"k\u00fcl\u00f6nleges sonka\",\"malac\",\"Receptek\",\"s\u00e9f\",\"sert\u00e9s\",\"sonka\",\"szak\u00e1cs\",\"vend\u00e9gl\u00e1t\u00e1s\"],\"articleSection\":[\"Alapanyagok \u00e9s \u00f6tletek\"],\"inLanguage\":\"sk-SK\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-csodamalac\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-csodamalac\\\/\",\"name\":\"Mi\u00e9rt h\u00edvj\u00e1k csodamalacnak az iberico sert\u00e9st? - Matusz-Vad Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-csodamalac\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/iberico-csodamalac\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2022\\\/03\\\/z-s-OHGhGg4cuvE-unsplash.jpg\",\"datePublished\":\"2022-03-13T18:55:33+00:00\",\"dateModified\":\"2023-11-30T15:16:38+00:00\",\"description\":\"Iberico, a csodamalac. 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