Pyrenejsk\u00e1 su\u0161en\u00e1 \u0161unka patr\u00ed medzi najkvalitnej\u0161ie a tie\u017e najdrah\u0161ie su\u0161en\u00e9 \u0161unky nielen v \u0160panielsku, ale aj na celom svete. \u0160unka poch\u00e1dza zo vz\u00e1cneho plemena vo\u013ene sa pas\u00facich ibersk\u00fdch o\u0161\u00edpan\u00fdch, ktor\u00e9 s\u00fa v obdob\u00ed tzv. montanery, teda medzi okt\u00f3brom a febru\u00e1rom, k\u0155men\u00e9 iba \u017ealu\u010fmi a bylinami, ktor\u00e9 dod\u00e1vaj\u00fa \u0161unke nezamenite\u013en\u00fa chu\u0165. O\u0161\u00edpan\u00e9 cel\u00fd de\u0148 prechodia hodiny v dubov\u00fdch obh\u00e1\u0148aj\u00facich a tuk, ktor\u00fd nabrala pred vstupom do montanery zmizne a nahrad\u00ed ho tzv. zdrav\u00fd tuk zo \u017ealu\u010fov. Na tieto prasce sa nepoluje, nie su vystresiovan\u00e9 z lovu a preto \u0161panielsky chovatelia\u00a0 nepotrebuj\u00fa po\u013eovn\u00edcke potreby.<\/a><\/p>\n Nezabudnute\u013en\u00e1 chu\u0165 \u0161unky<\/strong><\/p>\n Su\u0161en\u00e1 \u0161unka Cinco Jotas sa vyr\u00e1ba v meste Jabugo u\u017e od roku 1879 a to met\u00f3dami a postupmi deden\u00fdmi z gener\u00e1cie na gener\u00e1ciu. Tradi\u010dn\u00e9 met\u00f3dy spracovania v storo\u010dn\u00fdch pivniciach premie\u0148aj\u00fa brav\u010dov\u00e9 m\u00e4so na cel\u00fd orchester chut\u00ed.<\/p>\n M\u00e4so \u0161unky je tmavo \u010derven\u00e9, mramorovan\u00e9 a pretkan\u00e9 zlatist\u00fdmi pl\u00e1tkami aromatick\u00e9ho tuku, ktor\u00fd vytv\u00e1ra jej typick\u00e9 \u017eilkovanie a dod\u00e1va \u0161unke \u0161\u0165avnatos\u0165 a chutnos\u0165. Jej chu\u0165 je sladk\u00e1, orechov\u00e1, intenz\u00edvna, bohat\u00e1 a nie pr\u00edli\u0161 slan\u00e1. Vo svete su\u0161enej \u0161unky predstavuje \u00faplne unik\u00e1tnu delikatesu. Pyrenejsk\u00e1 su\u0161en\u00e1 \u0161unka je vynikaj\u00faca pre zdravie. Najv\u00e4\u010d\u0161\u00edm prekvapen\u00edm b\u00fdva pozit\u00edvny vplyv tuku na zdravie, ktor\u00fd sa u ibersk\u00fdch o\u0161\u00edpan\u00fdch uklad\u00e1 medzi svaly a \u0161unka je tak pretkan\u00e1 zlatist\u00fdmi vl\u00e1knami tuku. Je to zdrav\u00fd tuk, ktor\u00fd o\u0161\u00edpan\u00e9 z\u00edskavaj\u00fa zo \u017ealu\u010fov. \u017dalude obsahuj\u00fa vysok\u00e9 percento kyseliny olejovej a o\u0161\u00edpan\u00e9 s\u00fa niekedy ozna\u010dovan\u00e9 za chodiace olivovn\u00edky.<\/p>\n Tuk v \u0161unke v sebe uchov\u00e1va v\u00f4\u0148u \u017ealu\u010fov a dod\u00e1va jej tak nezamenite\u013en\u00fa v\u00f4\u0148u a chu\u0165. \u0160unka obsahuje mononenas\u00fdten\u00e9 oleje, prote\u00edny, hor\u010d\u00edk, fosfor, v\u00e1pnik, \u017eelezo, vitam\u00edny B a omega 3 mastn\u00e9 kyseliny. Aj ke\u010f je su\u0161en\u00e1 v soli, jej obsah v \u0161unke je n\u00edzky. Konzum\u00e1cia \u0161unky napom\u00e1ha \u010dinnosti srdca a zni\u017euje riziko srdcov\u00fdch ochoren\u00ed.<\/p>\n Zdroj: https:\/\/www.delfintravel.cz\/<\/p>\n Viac info: https:\/\/bit.ly\/3NM35jf<\/p>\n Foto: Commons wikimedia<\/p>\n","protected":false},"excerpt":{"rendered":" Legend\u00e1rna su\u0161en\u00e1 ibersk\u00e1 \u0161unka od firmy Cinco Jotas je v \u0160panielsku pova\u017eovan\u00e1 za n\u00e1rodn\u00fd poklad. Niektor\u00ed jej vyzn\u00e1va\u010di porovn\u00e1vaj\u00fa ibersk\u00fa \u0161unku s kavi\u00e1rom alebo fois gras. Po\u010fme sa bli\u017e\u0161ie pozrie\u0165, pre\u010do to tak je. Zriedkav\u00e9 ibersk\u00e9 plemeno Pyrenejsk\u00e1 su\u0161en\u00e1 \u0161unka patr\u00ed medzi najkvalitnej\u0161ie a tie\u017e najdrah\u0161ie su\u0161en\u00e9 \u0161unky nielen v \u0160panielsku, ale aj na celom […]<\/p>\n","protected":false},"author":7,"featured_media":90690,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,50,44],"tags":[],"class_list":["post-90689","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-radim-vam","category-zdravie","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/90689","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=90689"}],"version-history":[{"count":2,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/90689\/revisions"}],"predecessor-version":[{"id":90694,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/90689\/revisions\/90694"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/90690"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=90689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=90689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=90689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/slovaklinesmagazin.sk\/cms\/wp-content\/uploads\/2022\/07\/13626096053_d209df86d7_o.jpg\")
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\nJedzte \u0161unku, budete zdrav\u00ed!<\/p>\n![\"\"](\"https:\/\/slovaklinesmagazin.sk\/cms\/wp-content\/uploads\/2022\/07\/Jamon_de_Guijuelo_004_cropped_4.3.jpg\")
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