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Taierea porcului | Bucatarie Traditionala Retete Culinare

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Taierea porcului

Taierea porcului

Este avantajoasa indeosebi in cazul familiilor numeroase, intrucat cu aceasta ocazie, in afara de carnea proaspata, in conditiile de acasa pot fi obtinute diferite feluri de preparate care pot fi pastrate timp mai indelun­gat. In privinta taierii porcului acasa trebuie respectate urmatoarele indi­catii:

1)   In primul rand, porcul nu trebuie sa fie batran si sa nu depaseasca greutatea de 100-120 kg; tot ce este peste aceasta greutate constituie slanina. Dintr-un porc de 100 kg se obtin 65-70 kg carne si numai 30-35 kg slanina.

 

2)   Inainte de taiere trebuie pregatite: vase potrivite, o masa sau o scandura potrivita, cutite bine ascutite, masina de tocat carne cu sita ma­runta si mare, satar (tocator), masina de macinat piper, sprit pentru carnati, pisalog pentru zdrobit usturoi etc., condimentele care se adauga dupa gust: usturoi, piper, foi de dafin, sare, otet, cimbru, ardei rosu (boia), coriandru, silitra si altele.

3)   Cand le avem pe toate la indemana si a fost stabilita ziua pentru taiere, atunci, in ziua taierii porcului nu trebuie sa i se dea nici o hrana, ci numai apa calduta de baut, spre a i se curata stomacul si matele de resturile de hrana.

4)   Taierea porcului trebuie facuta de cineva care se pricepe. De obi­cei, aceasta o face macelarul de profesie. El trebuie sa se apuce de acest lucru in zorii zilei, pentru ca pana la apusul soarelui toate operatiile (taiere, transare, preparare etc.) sa fie efectuate in cele mai bune conditii.

5)   Porcul taiat trebuie imediat agatat de picioarele de dinapoi si tre­buie avut grija ca tot sangele sa se scurga intr-un vas curat si sa se adauge in el imediat o lingura de sare, dupa care se amesteca si se pastreaza intr-o incapere racoroasa pana la intrebuintare. Apoi, dupa posibili­tate, porcul va fi oparit sau parlit.

porc1

Daca vrem sa-l oparim, pentru aceasta ne trebuie multa apa fier­binte. Oparirea trebuie efectuata cat mai rapid si parul sa fie razuit contra inclinarii lui pe corp. Uneori porcul poate fi intai parlit si apoi oparit; in acest caz pielea devine mai frageda si are un miros placut. Parul trebuie razuit cu dosul cutitului si foarte repede.

6)   Burta porcului se despica de sus in jos, se inlatura matele, scotandu-se cu mare atentie fierea si basica. Matele si stomacul se pun se­parat in apa rece. Splina nu trebuie pusa in apa, deoarece se inegreste. Ficatul, plamanii, inima si limba trebuie spalate imediat si puse de o parte. Dupa aceea, daca au mai ramas urme de sange, acestea trebuie spalate, iar carnea se sterge bine pe locul respectiv. Capul se taie detasandu-se de corp, iar corpul se taie in doua de-a lungul sirei spinarii, apoi se indepar­teaza slanina, iar picioarele se taie in asa fel ca suncile din spate si din fata sa fie ovale si neciopartite. Din burta se taie fasii inguste de slanina cu costite (de 5-6 cm latime), care in lungime nu trebuie sa depaseasca 25-30 cm. Pentru afumat, slanina se taie tot in fîsii de aceeasi latime (5-6 cm). Din muschiul proaspat pot fi preparate diferite mancaruri sau acesta poate fi marinat sau fiert.

7)   Pentru carnati se folosesc bucatile mici de carne. Pentru obtinerea unei cantitati mai mari de carnati, se poate adauga si carne de vita. Carnatii trebuie facuti in ziua taierii porcului. Din ficat, inima, plamani si limba se prepara toba si tot cu ele se umplu matele (cu pateu si altele).

carnati1

 Slanina se freaca cu sare, suncile se marineaza, iar picioarele si ca­pul se pastreaza intr-o incapere racoroasa pentru a fi folosite la prepara­rea piftiei (raciturilor). Carnea, inca in stare calda, se freaca cu zahar si usturoi zdrobit, ceea ce ii confera fragezime si aroma. Dupa ce se raceste complet, ea se freaca cu sare si cu toate celelalte condimente dupa gust. Imediat dupa prelucrarea principala trebuie efectuata curatirea matelor si a stomacului.

Spalarea matelor si stomacului.

Matele si stomacul din porcul proas­pat taiat se curata de tot continutul (dupa ce in prealabil a fost inlaturata grasimea de pe mate), apoi se intorc pe dos si se spala de cateva ori in apa calda, schimbandu-se de fiecare data apa. Dupa aceea se intorc din nou pe fata si se razuiesc usor cu dosul cutitului, repetandu-se operatia de intoarcere pe fata si pe dos de cateva ori, iar spre sfarsit ele se spala in apa cu otet, apoi se scutura de apa, se freaca cu sare pe dinauntru si pe dina­fara si se lasa pentru 20-30 min, dupa care se spala din nou in apa rece si curata. Dupa spalare, matele groase trebuie frecate cu ceapa tocata marunt si sare si lasate pantru 1 ora, dupa care se spala din nou in apa rece si se pun la pastrare pana la folosire. Daca dorim sa pastram matele timp mai indelungat, atunci ele trebuie scoase din apa, sterse, sarate bine (cu sare multa) si puse in borcane.

mate de porc1

Observatie.

Daca matele au fost bine spalate si curatate, ele nu vor avea miros neplacut si preparatul din ele va fi de calitate buna. In caz ca se iveste nevoia de a se procura mate din comert, care sunt in stare sarata sau uscata, acestea, inainte de intrebuintare, vor fi inmuiate bine in apa.

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