{"id":202759,"title":"Dom\u00e1c\u00ed \u0161pan\u011blsk\u00e9 lomo","modified":"2026-11-04T14:46:42+01:00","plain":"Dom\u00e1c\u00ed lomo z vep\u0159ov\u00e9 panenky, nasolen\u00e9, ochucen\u00e9 paprikou a su\u0161en\u00e9 na vzduchu\n\n\n\nP\u00e1r tenk\u00fdch pl\u00e1tk\u016f loma na prk\u00e9nku, sklenka v\u00edna a poho\u0161t\u011bn\u00ed k aperitivu je na sv\u011bt\u011b. Tato \u0161pan\u011blsk\u00e1 masov\u00e1 specialita je libov\u00e1 a k\u0159ehk\u00e1, s v\u00fdraznou chut\u00ed papriky, kter\u00e1 p\u0159etrv\u00e1v\u00e1 na jazyku. Na dom\u00e1c\u00ed verzi toho nepot\u0159ebujete mnoho: p\u011bknou vep\u0159ovou panenku, s\u016fl, ko\u0159en\u00ed a chladn\u00e9 m\u00edsto, kde ji nech\u00e1te su\u0161it. Nejt\u011b\u017e\u0161\u00ed je vydr\u017eet a\u017e do konce su\u0161en\u00ed, ne\u017e si ukroj\u00edte prvn\u00ed pl\u00e1tek.\n\n\n\nCo je lomo?\n\n\n\nLomo je su\u0161en\u00e9 maso, specialita \u0161pan\u011blsk\u00e9ho uzen\u00e1\u0159stv\u00ed, obl\u00edben\u00e1 zejm\u00e9na v Andalusii. Jde o cel\u00fd vep\u0159ov\u00fd sval, kter\u00fd se nasol\u00ed, oko\u0159en\u00ed a usu\u0161\u00ed a pot\u00e9 se kr\u00e1j\u00ed na tenk\u00e9 pl\u00e1tky jako sal\u00e1m.\n\n\n\nI jeho p\u0159\u00edbuzn\u00e9 chorizo si doma p\u0159iprav\u00edte velmi snadno\n\n\n\nS\u016fl a ko\u0159en\u00ed, p\u0159edev\u0161\u00edm paprika, mu dod\u00e1vaj\u00ed charakteristickou chu\u0165 a na\u010dervenalou barvu. V tomto receptu se p\u0159id\u00e1v\u00e1 i chilli Espelette.\n\n\n\nPe\u010den\u011b, u\u0161lechtil\u00fd kus \u0161pan\u011blsk\u00e9ho vep\u0159ov\u00e9ho\n\n\n\nTradi\u010dn\u011b se lomo p\u0159ipravuje z vep\u0159ov\u00e9 pe\u010den\u011b, kter\u00e9 \u0160pan\u011bl\u00e9 \u0159\u00edkaj\u00ed \u201elomo\u201c a kter\u00e1 pat\u0159\u00ed k neju\u0161lechtilej\u0161\u00edm a nejlibov\u011bj\u0161\u00edm \u010d\u00e1stem vep\u0159ov\u00e9ho. Ve \u0160pan\u011blsku se pou\u017e\u00edv\u00e1 n\u00e1zev lomo embuchado, proto\u017ee se pe\u010den\u011b p\u0159ed su\u0161en\u00edm pln\u00ed do st\u0159\u00edvka.\n\n\n\nV t\u00e9to dom\u00e1c\u00ed verzi pe\u010deni nahrazuje panenka, kter\u00e1 je men\u0161\u00ed a p\u0159irozen\u011b k\u0159ehk\u00e1. Sta\u010d\u00ed ji sv\u00e1zat prov\u00e1zkem a nechat n\u011bkolik t\u00fddn\u016f su\u0161it.\n\n\n\nHlavn\u00ed suroviny na lomo\n\n\n\nZ\u00e1kladem v\u0161eho je maso: vyberte kvalitn\u00ed vep\u0159ovou panenku, nejl\u00e9pe z m\u00edstn\u00edho chovu, kde se db\u00e1 na dobr\u00e9 \u017eivotn\u00ed podm\u00ednky zv\u00ed\u0159at.\n\n\n\nPokud m\u00e1te r\u00e1di italskou kuchyni, vyzkou\u0161ejte recept na coppu\n\n\n\nPanenka se pot\u0159e sol\u00ed, trochou cukru a jemnou ko\u0159enic\u00ed sm\u011bs\u00ed na chorizo a p\u0159ed su\u0161en\u00edm se obal\u00ed ve sladk\u00e9 paprice a drcen\u00e9m pep\u0159i. Pokud je na v\u00e1s lomo p\u0159\u00edli\u0161 slan\u00e9, sni\u017ete mno\u017estv\u00ed soli na 25-30 g na kilogram masa.\n\n\n\nPraktick\u00e9 rady, aby se lomo povedlo\n\n\n\nB\u011bhem nasolov\u00e1n\u00ed maso ob\u010das oto\u010dte, aby se s\u016fl a ko\u0159en\u00ed rovnom\u011brn\u011b rozlo\u017eily.\n\n\n\nPot\u00e9 lomo zav\u011bste na dob\u0159e v\u011btran\u00e9, chladn\u00e9 m\u00edsto se st\u00e1lou teplotou. Vyhn\u011bte se p\u0159\u00edli\u0161 vlhk\u00fdm m\u00edst\u016fm, kter\u00e1 podporuj\u00ed r\u016fst ne\u017e\u00e1douc\u00edch pl\u00edsn\u00ed.\n\n\n\nPo celou dobu p\u0159\u00edpravy udr\u017eujte pracovn\u00ed plochu i n\u00e1\u010din\u00ed \u010dist\u00e9 a pravideln\u011b si myjte ruce, abyste p\u0159ede\u0161li kontaminaci.\n\n\n\n\n\n\tDom\u00e1c\u00ed \u0161pan\u011blsk\u00e9 lomo\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg vep\u0159ov\u00e9 panenky50 g jemn\u00e9 soli z Gu\u00e9rande3 g cukru1 l\u017e\u00edce ko\u0159enic\u00ed sm\u011bsi na jemn\u00e9 chorizo (mlet\u00e1 paprika, granulovan\u00fd \u010desnek, chilli z Espelette, uzen\u00e9 chilli, koriandr, b\u00edl\u00fd pep\u0159)Sladk\u00e1 mlet\u00e1 paprikaDrcen\u00fd \u010dern\u00fd pep\u0159\t\n\t\n\t\tSm\u00edchejte s\u016fl, cukr a ko\u0159enic\u00ed sm\u011bs na chorizoVlo\u017ete tuto sm\u011bs a vep\u0159ovou panenku do s\u00e1\u010dkuRukou p\u0159idr\u017eujte s\u00e1\u010dek uzav\u0159en\u00fd a ot\u00e1\u010dejte j\u00edm v\u0161emi sm\u011bry, aby se sm\u011bs ko\u0159en\u00ed a soli rozprost\u0159ela po cel\u00e9m povrchu panenkyS\u00e1\u010dek zavakuujte a ulo\u017ete na 3 dny do lednice, \u010das od \u010dasu jej obra\u0165te (pokud nem\u00e1te vakuova\u010dku, vytla\u010dte ze s\u00e1\u010dku co nejv\u00edce vzduchu)Po 3 dnech panenku opl\u00e1chn\u011bte pod tekouc\u00ed vodouPanenku osu\u0161te pap\u00edrov\u00fdmi ut\u011brkamiPanenku sva\u017ete prov\u00e1zkemPanenku obalte ve sm\u011bsi sladk\u00e9 mlet\u00e9 papriky a drcen\u00e9ho pep\u0159ePanenku zav\u011bste na 3 t\u00fddny na chladn\u00e9 a vzdu\u0161n\u00e9 m\u00edstoObjev\u00ed se jemn\u00fd b\u00edl\u00fd povlak, kter\u00fd je such\u00fd a nen\u00ed slizk\u00fd, co\u017e je zn\u00e1mkou optim\u00e1ln\u00edch podm\u00ednek pro su\u0161en\u00ed\t\n\t\n\t\t\nPokud chcete m\u00e9n\u011b slanou chu\u0165, sni\u017ete mno\u017estv\u00ed soli na 25-30 g na kilo masa\nDbejte na to, aby bylo m\u00edsto su\u0161en\u00ed dob\u0159e v\u011btran\u00e9 a nehromadila se v n\u011bm vlhkost\nB\u00edl\u00fd povlak je zn\u00e1mkou spr\u00e1vn\u00e9ho kva\u0161en\u00ed a nem\u00e1 vliv na chu\u0165 loma\n\n\t\n\t\n\t\tAp\u00e9ritif, Viande s\u00e9ch\u00e9eEspagnole","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202759","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=202759"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/202759\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202149"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=202759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=202759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=202759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}