{"id":203412,"title":"C\u00e2rna\u021bi gendarme de cas\u0103","modified":"2026-11-04T14:59:40+01:00","plain":"Re\u021beta de c\u00e2rna\u021bi gendarme de cas\u0103, c\u00e2rna\u021bi usca\u021bi din carne de vit\u0103 \u0219i porc cu chimen, afuma\u021bi la rece \u0219i apoi presa\u021bi\n\n\n\nPus \u00een geant\u0103 pentru drum sau feliat pe o bucat\u0103 de p\u00e2ine, c\u00e2rnatul gendarme poate fi luat oriunde. \u00cenveli\u0219ul lui pocne\u0219te c\u00e2nd mu\u0219ti, compozi\u021bia ferm\u0103 \u00eembin\u0103 carnea de vit\u0103 cu cea de porc, iar chimenul m\u0103cinat \u00eei d\u0103 o not\u0103 de anason pe care o recuno\u0219ti imediat. S\u0103rat, condimentat, afumat dup\u0103 uscare \u0219i apoi presat, are o culoare brun-ro\u0219cat\u0103 \u0219i o form\u0103 lung\u0103, dreptunghiular\u0103. Pentru a-l prepara acas\u0103, ai nevoie \u00een primul r\u00e2nd de o afum\u0103toare la rece \u0219i de pu\u021bin\u0103 r\u0103bdare.\n\n\n\nCe este c\u00e2rnatul gendarme?\n\n\n\nGendarme este un c\u00e2rnat (sau, mai degrab\u0103, un salam) uscat \u0219i afumat, f\u0103cut din carne slab\u0103 de vit\u0103 \u0219i piept gras de porc. Sec\u021biunea lui aproape p\u0103trat\u0103 se ob\u021bine prin presarea \u00eentre dou\u0103 sc\u00e2nduri, dup\u0103 afumare.\n\n\n\nC\u00e2rna\u021bii gendarme se preg\u0103tesc \u00een perechi, \u00een buc\u0103\u021bi de aproximativ 20 cm.\n\n\n\nDescoper\u0103 \u0219i re\u021beta de cervelas alsacian\n\n\n\nUn c\u00e2rnat f\u0103cut s\u0103 reziste\n\n\n\nC\u00e2rnatul gendarme se produce \u00een mod tradi\u021bional \u00een sudul Germaniei, \u00een Austria, \u00een Elve\u021bia \u0219i \u00een Alsacia. Acest c\u00e2rnat a fost conceput ini\u021bial pentru a se p\u0103stra mult timp, datorit\u0103 usc\u0103rii \u0219i afum\u0103rii.\n\n\n\nCuloarea brun-ro\u0219cat\u0103 \u0219i textura ferm\u0103 au f\u0103cut din el o specialitate local\u0103, u\u0219or de transportat, ideal\u0103 pentru iernile lungi \u0219i pentru c\u0103l\u0103torii.\n\n\n\nDac\u0103 \u00ee\u021bi plac gusturile intense, vei adora re\u021beta de chorizo\n\n\n\nIngredientele principale ale c\u00e2rna\u021bilor gendarme\n\n\n\nCarnea slab\u0103 de vit\u0103 (din zona coastelor, dezosat\u0103) \u0219i pieptul gras de porc alc\u0103tuiesc compozi\u021bia. Alege carne de calitate, de ea depind textura \u0219i gustul.\n\n\n\nCondimentarea \u00eembin\u0103 sarea, piperul, chimenul (sau chimionul), coriandrul, nuc\u0219oara \u0219i usturoiul, cu pu\u021bin zah\u0103r, salpetru sau sare cu nitrit \u0219i un strop de vin ro\u0219u tare. Preg\u0103te\u0219te condimentele chiar \u00eenainte de folosire pentru a le p\u0103stra aromele, \u00een special chimenul, care aduce nota de anason.\n\n\n\nRepere tehnice\n\n\n\nToac\u0103 uniform carnea, apoi amestec-o energic cu mirodeniile pentru a ob\u021bine o compozi\u021bie omogen\u0103 \u0219i lipicioas\u0103.\n\n\n\nSalamurile b\u00e9rets basques sunt mult mai simplu de preparat dec\u00e2t salamurile tradi\u021bionale\n\n\n\nUmple ma\u021bele cu grij\u0103, \u00eendes\u00e2nd bine compozi\u021bia \u0219i evit\u00e2nd bulele de aer: a\u0219a ob\u021bii textura ferm\u0103 a c\u00e2rnatului gendarme.\n\n\n\nRespect\u0103 timpii de uscare \u0219i de afumare, care dezvolt\u0103 aromele \u0219i asigur\u0103 conservarea. Presarea final\u0103 le d\u0103 apoi c\u00e2rna\u021bilor gendarme forma lor caracteristic\u0103.\n\n\n\nRe\u021bet\u0103 provenit\u0103 ini\u021bial de pe site-ul cochonetleboeuf  \u0219i g\u0103sit\u0103 pe site-ul asocia\u021biei \u201e\u00a0Iubitorii mezelurilor de cas\u0103\u00a0\u201d\n\n\n\n\n\n\tC\u00e2rna\u021bi Gendarme de cas\u0103\n\t\t\n\t\t\t\n\t\n\t\tkg de rumegu\u0219 sau a\u0219chii de fag\t\n\t\n\t\t700 g carne de vit\u0103 de pe coaste, dezosat\u0103 \u0219i nu prea gras\u0103300 g piept de porc gras25 g sare4 g piper cenu\u0219iu (sau piper negru proasp\u0103t zdrobit)4 g chimen (sau semin\u021be de chimion proasp\u0103t m\u0103cinate)1 g zah\u0103r0.5 g silitr\u0103 (sau \u00eenlocuie\u0219te sarea cu jum\u0103tate sare cu nitrit \u0219i jum\u0103tate sare de buc\u0103t\u0103rie)1 g coriandru (proasp\u0103t m\u0103cinat)1 g nuc\u0219oar\u0103 (proasp\u0103t ras\u0103)3 g usturoi proasp\u0103t cu germenul \u00eendep\u0103rtat sau pudr\u0103 de usturoi25 ml vin ro\u0219u (tare)Ma\u021be de porc de 42\/44 mm sau 44\/46 mm\t\n\t\n\t\tPune ma\u021bele la \u00eenmuiat \u00een ap\u0103 cu o zi \u00eenainte.Cur\u0103\u021b\u0103 cu grij\u0103 carnea, \u00eendep\u0103rt\u00e2nd toate oscioarele, cartilajele \u0219i tendoanele, apoi taie-o \u00een f\u00e2\u0219ii pentru a o trece mai u\u0219or prin ma\u0219ina de tocat. P\u0103streaz-o la rece.Preg\u0103te\u0219te amestecul de condimente din sare, piper, chimen sau chimion, zah\u0103r, silitr\u0103, coriandru, nuc\u0219oar\u0103 \u0219i usturoi trecut prin pres\u0103 sau pudr\u0103 de usturoi, apoi toarn\u0103 vinul \u00eentr-un pahar separat. Pune-le deoparte.Toac\u0103 carnea \u00eentr-un lighean, folosind sita de 4,5 mm \u0219i altern\u00e2nd carnea de vit\u0103 cu cea de porc.Presar\u0103 condimentele peste carnea tocat\u0103 \u0219i amestec\u0103 energic pentru a ob\u021bine o compozi\u021bie omogen\u0103. Adaug\u0103 vinul la final \u0219i amestec\u0103 din nou, p\u00e2n\u0103 c\u00e2nd compozi\u021bia este bine omogenizat\u0103 \u0219i lipicioas\u0103.Umple aparatul de umplut c\u00e2rna\u021bi, \u00eendes\u00e2nd bine compozi\u021bia pentru a evita bulele de aer.Umple ma\u021bele \u00eencet \u0219i bine \u00eendesat, apoi delimiteaz\u0103 por\u021bii de 20 cm.Dup\u0103 ce ai terminat de umplut, taie c\u00e2rna\u021bii Gendarme \u00een perechi \u0219i at\u00e2rn\u0103-i la uscat timp de dou\u0103 zile \u00eenainte de afumare.\u00cen ziua afum\u0103rii, pune c\u00e2rna\u021bii \u00een afum\u0103toare \u0219i afum\u0103-i la rece, cu tiraj slab, timp de 8 ore.A doua zi, a\u0219az\u0103 c\u00e2rna\u021bii Gendarme orizontal \u0219i preseaz\u0103-i \u00eentre dou\u0103 sc\u00e2nduri timp de o zi pentru a le da forma caracteristic\u0103, u\u0219or p\u0103tr\u0103\u021boas\u0103.\t\n\t\n\t\t\t\n\t\n\t\tSaucissonsAllemande, Fran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=203412"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/203412\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202154"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=203412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=203412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=203412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}