{"id":204345,"title":"\u0218unc\u0103 fiart\u0103 de cas\u0103","modified":"2026-11-04T17:37:48+01:00","plain":"O felie groas\u0103 de pulp\u0103 de porc \u021binut\u0103 trei zile \u00een saramur\u0103, apoi fiart\u0103 lent \u00eentr-o sup\u0103 de legume\n\n\n\nO felie groas\u0103 de \u0219unc\u0103 fiart\u0103 de cas\u0103, fraged\u0103 \u0219i aromat\u0103 cu cimbru \u0219i dafin, a\u0219ezat\u0103 \u00eentr-o baghet\u0103 uns\u0103 cu unt: greu de g\u0103sit ceva mai simplu \u0219i mai savuros. \u0218unca alb\u0103, numit\u0103 \u0219i \u0219unc\u0103 fiart\u0103, este un preparat de baz\u0103 al mezel\u0103riei franceze, apreciat pentru gustul s\u0103u delicat. Pentru a o face acas\u0103, ai nevoie mai ales de timp \u0219i de o plas\u0103 pentru \u0219unc\u0103.\n\n\n\nCe este \u0219unca alb\u0103?\n\n\n\nEste o pulp\u0103 de porc \u021binut\u0103 \u00een saramur\u0103, apoi fiart\u0103 lent \u00eentr-o sup\u0103 p\u00e2n\u0103 devine fraged\u0103. Aici folosim o felie groas\u0103 t\u0103iat\u0103 transversal din pulp\u0103, pe care o str\u00e2ngem \u00eentr-o plas\u0103 pentru a-i da forma rotund\u0103. Spata se prepar\u0103 \u00een acela\u0219i fel, dar produsul se nume\u0219te atunci spat\u0103 fiart\u0103.\n\n\n\n\u00ce\u0219i g\u0103se\u0219te locul \u00een tot felul de preparate: sandvi\u0219uri cu \u0219unc\u0103 \u0219i unt, croque-monsieur, quiche-uri, preparate gratinate, paste cu \u0219unc\u0103 \u0219i br\u00e2nz\u0103 sau salate asortate. Ca aperitiv, se \u00eenf\u0103\u0219oar\u0103 \u00een jurul tijelor de sparanghel sau al feliilor de pepene galben.\n\n\n\nTotul \u021bine de saramur\u0103 \u0219i r\u0103bdare\n\n\n\nLa fel ca cervelas-ul alsacian, \u0219unca fiart\u0103 face parte din buc\u0103t\u0103ria francez\u0103 de secole. Prepararea tradi\u021bional\u0103 presupune \u021binerea unei pulpe de porc \u00een saramur\u0103, apoi fierberea ei lent\u0103: carnea se p\u0103streaz\u0103 mai bine \u0219i cap\u0103t\u0103 un gust delicat.\n\n\n\nCu timpul, tehnica s-a rafinat, iar saramura \u0219i supa s-au \u00eembog\u0103\u021bit cu ierburi aromatice \u0219i condimente.\n\n\n\n\n\n\n\nIngredientele principale pentru \u0219unca fiart\u0103\n\n\n\nAlege o bucat\u0103 de carne de porc de calitate: o pulp\u0103 sau, ca \u00een aceast\u0103 re\u021bet\u0103, o felie groas\u0103 t\u0103iat\u0103 transversal din pulp\u0103.\n\n\n\nSaramura d\u0103 gust \u0219i conserv\u0103 carnea. Se prepar\u0103 cu sare grunjoas\u0103 \u0219i zah\u0103r \u00een propor\u021biile potrivite, aromatizate cu cimbru, dafin \u0219i cui\u0219oare. Supa \u00een care fierbe carnea, cu morcovi, napi, praz \u0219i ceap\u0103, completeaz\u0103 aroma \u0219uncii.\n\n\n\nRepere tehnice pentru o \u0219unc\u0103 fiart\u0103 reu\u0219it\u0103\n\n\n\nLas\u0103 carnea \u00een saramur\u0103, la frigider, cel pu\u021bin trei zile, ca s\u0103 se p\u0103trund\u0103 bine de arome.\n\n\n\nFierberea trebuie s\u0103 fie bl\u00e2nd\u0103 \u0219i lent\u0103. Men\u021bine supa la 80 \u00b0C \u0219i urm\u0103re\u0219te temperatura din interiorul c\u0103rnii, care nu trebuie s\u0103 dep\u0103\u0219easc\u0103 66 \u00b0C.\n\n\n\nDup\u0103 fierbere, las\u0103 \u0219unca s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar, apoi \u021bine-o la frigider o zi \u00eenainte de a o savura. Aromele se dezvolt\u0103, iar textura se stabilizeaz\u0103.\n\n\n\nO re\u021bet\u0103 publicat\u0103 de R\u00e9my Bach\n\n\n\n\n\n\t\u0218unc\u0103 fiart\u0103 de cas\u0103\n\t\t\n\t\t\t\n\t\n\t\tPlas\u0103 pentru \u0219unc\u0103Gr\u0103tarRecipient mareSond\u0103 de temperatur\u0103Termometru\t\n\t\n\t\t3 kg de felii groase de pulp\u0103 de porc cu os \u0219i \u0219oriciPentru saramur\u0103:1.8 kg de sare grunjoas\u0103200 g de zah\u0103r10 L de ap\u0103CimbruFoi de dafinCui\u0219oareArdei iu\u021biCeap\u0103\u0218alotePentru fierbere:Ap\u0103MorcoviNapiCeap\u0103PrazCimbruFoi de dafin\t\n\t\n\t\tPreg\u0103te\u0219te saramura \u00eenc\u0103lzind 1.8 kg de sare, 200 g de zah\u0103r, ardei iu\u021bi, ceap\u0103, \u0219alote, foi de dafin, cimbru, cui\u0219oare \u0219i 10 L de ap\u0103 p\u00e2n\u0103 la fierbereLas\u0103 saramura s\u0103 se r\u0103ceasc\u0103Pune carnea \u00een saramura r\u0103cit\u0103, astfel \u00eenc\u00e2t s\u0103 fie complet acoperit\u0103Las\u0103 la frigider la 4\u00b0C timp de 3 zileDes\u0103reaz\u0103 carnea \u021bin\u00e2nd-o \u00een ap\u0103 timp de o zi \u0219i schimb\u00e2nd apa de mai multe oriDeschide o plas\u0103 pentru \u0219unc\u0103 \u0219i \u021bine-o deschis\u0103 cu ajutorul unui bol semisferic din inoxPune \u0219oriciul de pe feliile de pulp\u0103 \u00een plas\u0103 (op\u021bional)Taie carnea r\u0103mas\u0103 \u00een buc\u0103\u021biAdaug\u0103 carnea t\u0103iat\u0103, astfel \u00eenc\u00e2t s\u0103 ob\u021bii o form\u0103 rotund\u0103\u00cenchide plasa \u0219i preseaz\u0103 carnea, str\u00e2ng\u00e2nd c\u00e2t mai bine. Cere ajutor pentru a lega plasa cu sfoar\u0103 \u00een timp ce presezi carnea, ca s\u0103 ob\u021bii o bil\u0103 perfect\u0103Preg\u0103te\u0219te o sup\u0103 cu morcovi, praz, napi, ceap\u0103, \u0219alote, cimbru \u0219i foi de dafinFierbe carnea \u00een sup\u0103 la 80\u00b0C, av\u00e2nd grij\u0103 ca temperatura din interiorul c\u0103rnii s\u0103 nu dep\u0103\u0219easc\u0103 66\u00b0C. Las\u0103 la fiert aproximativ 2h45 pentru o \u0219unc\u0103 de 3 kgLas\u0103 \u0219unca s\u0103 se r\u0103ceasc\u0103 pe un gr\u0103tar\u021aine \u0219unca la frigider timp de o zi\u00cendep\u0103rteaz\u0103 plasa \u0219i savureaz\u0103Dac\u0103 dore\u0219ti s\u0103 o congelezi, taie \u0219unca \u00een felii \u0219i ambaleaz-o \u00een vid\t\n\t\n\t\tFolose\u0219te un recipient potrivit, astfel \u00eenc\u00e2t carnea s\u0103 fie complet acoperit\u0103 de saramur\u0103. Pune greut\u0103\u021bi peste carne pentru a o men\u021bine scufundat\u0103.\nStrecoar\u0103 saramura pentru a o refolosi la prepar\u0103ri viitoare.\n\u021aine \u0219unca presat\u0103 \u00een timpul r\u0103cirii pentru a \u00eempiedica desprinderea buc\u0103\u021bilor din centru.\n\u0218unca se poate p\u0103stra o s\u0103pt\u0103m\u00e2n\u0103 la frigider sau mai mult timp dac\u0103 este ambalat\u0103 \u00een vid.\n\t\n\t\n\t\tJambonFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204345","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=204345"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/204345\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/202129"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=204345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=204345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=204345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}