{"id":3827,"date":"2026-07-25T22:57:41","date_gmt":"2026-07-25T22:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/hladetina-croata-de-cerdo\/"},"modified":"2026-07-25T22:57:41","modified_gmt":"2026-07-25T22:57:41","slug":"hladetina-croata-de-cerdo","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/hladetina-croata-de-cerdo\/","title":{"rendered":"Hladetina croata de cerdo"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-es-hr-pork-hladetina-chilled-pork-aspic{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  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print{#recipe-es-hr-pork-hladetina-chilled-pork-aspic{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-hero{display:none}#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-title{font-size:24pt}#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-fact,#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-nutri-row>div,#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-ing-group,#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-info-card,#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-steps>li,#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-pull,#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-rail,#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-rail *{color:#111!important}#recipe-es-hr-pork-hladetina-chilled-pork-aspic .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-es-hr-pork-hladetina-chilled-pork-aspic\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-pork-hladetina-chilled-pork-aspic\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Entrante fr\u00edo de cocci\u00f3n prolongada \u00b7 Receta<\/p><h2 class=\"gj-title\" id=\"recipe-title-es-hr-pork-hladetina-chilled-pork-aspic\"><span class=\"gj-title-main\"><b>Hladetina croata de cerdo<\/b> en \u00e1spic claro con zanahoria<\/span> <span class=\"gj-title-accent gj-serif\">y carne cocida lentamente con ajo<\/span><\/h2><p class=\"gj-sub\">Carne de cerdo y zanahoria quedan suspendidas en un caldo claro que gelifica de forma natural tras una cocci\u00f3n lenta con pies de cerdo, ajo y especias.<\/p><ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n esencial de la receta\"><li>Categor\u00eda: <strong>Entrante fr\u00edo<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Cocci\u00f3n lenta y enfriado<\/strong><\/li><li>Dificultad: <strong>Avanzada<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>8 raciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>3 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Enfriado<\/dt><dd>8 h<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>12 h 5 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 290 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pork-Hladetina-\u2014-Chilled-Pork-Aspic-3.webp\" alt=\"Hladetina croata de cerdo cortada en un plato blanco con pan, tenedor y pa\u00f1o gris\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>La gelatina dorada y clara sostiene carne desmenuzada y zanahoria, con una cu\u00f1a servida delante del molde.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-pork-hladetina-chilled-pork-aspic\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-pork-hladetina-chilled-pork-aspic\">Gelatina natural, caldo limpio y carne que conserva su fibra<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La hladetina es una preparaci\u00f3n fr\u00eda de carne y caldo gelificado que aparece en distintas regiones de Croacia, especialmente durante el invierno y en mesas festivas. Se conoce tambi\u00e9n con nombres locales y admite variaciones de cerdo, ave o carnes mezcladas. Esta versi\u00f3n utiliza codillo con piel y pies de cerdo para obtener gelatina natural, adem\u00e1s de zanahoria, cebolla, apio, ajo, laurel y pimienta. El resultado debe mostrar una gelatina clara de tono dorado, con fibras de carne y rodajas de zanahoria distribuidas, no una masa opaca ni un bloque formado con exceso de gelatina comercial.<\/p><blockquote class=\"gj-pull\">El \u00e1spic se fija por concentraci\u00f3n y fr\u00edo; hervir con fuerza enturbia el caldo sin acelerar la extracci\u00f3n de gelatina.<\/blockquote><p>Los cortes ricos en piel, tendones y articulaciones son esenciales porque liberan col\u00e1geno durante la cocci\u00f3n. El codillo aporta carne suficiente para el relleno; los pies refuerzan la capacidad de gelificar. Antes de entrar en la olla se enjuagan y, si fuera necesario, se escaldan brevemente para retirar espuma y restos de sangre. Despu\u00e9s se cubren con agua fr\u00eda nueva. La proporci\u00f3n de l\u00edquido debe ser justa: demasiada agua produce un caldo d\u00e9bil que no cuaja, mientras que muy poca dificulta una cocci\u00f3n uniforme y concentra la sal.<\/p><p>El fuego se mantiene bajo desde que aparece el primer hervor. La espuma se retira con una cuchara y las verduras se a\u00f1aden cuando el l\u00edquido est\u00e1 limpio. Una ebullici\u00f3n intensa emulsiona grasa y part\u00edculas, vuelve turbio el caldo y rompe la carne. La olla permanece parcialmente tapada, con apenas algunas burbujas. Durante tres horas o m\u00e1s, la piel se ablanda, los huesos se separan y el l\u00edquido adquiere cuerpo. El ajo se a\u00f1ade en la \u00faltima parte para conservar un aroma definido sin resultar crudo.<\/p><\/div><div class=\"gj-copy-col\"><p>Cuando la carne se desprende con facilidad, los s\u00f3lidos se retiran y el caldo se cuela primero por un colador fino. La grasa superficial puede eliminarse con una cuchara mientras est\u00e1 caliente o despu\u00e9s de un enfriado breve. Para comprobar la gelificaci\u00f3n, una cucharada de caldo se coloca diez minutos en el congelador: debe volverse firme pero temblorosa. Si sigue l\u00edquida, el caldo se reduce a fuego suave. No se a\u00f1ade sal hasta esta fase, porque la concentraci\u00f3n durante la reducci\u00f3n puede convertir una cantidad moderada en un resultado excesivo.<\/p><p>La carne se deshuesa todav\u00eda tibia, retirando cart\u00edlagos duros y fragmentos peque\u00f1os de hueso. Parte de la piel blanda puede picarse e incorporarse, pues aporta textura y gelatina, pero no debe dominar. Las zanahorias cocidas se cortan en rodajas. El molde se humedece, se distribuyen carne y verdura y se vierte el caldo templado. Golpear suavemente el recipiente libera burbujas. La hladetina se enfr\u00eda primero hasta perder calor y despu\u00e9s permanece al menos ocho horas en el frigor\u00edfico.<\/p><p>Para desmoldar, el exterior se sumerge unos segundos en agua tibia y se invierte sobre un plato fr\u00edo. La gelatina debe sostener un corte limpio y temblar al moverla, sin fundirse inmediatamente. Se sirve en porciones peque\u00f1as con pan, cebolla, vinagre o encurtidos, seg\u00fan costumbre. Al ser una preparaci\u00f3n cocida y manipulada antes del enfriado, el control de tiempo es importante: no debe permanecer a temperatura ambiente m\u00e1s de dos horas. El sabor se percibe mejor fr\u00edo, pero no helado, despu\u00e9s de unos minutos fuera del frigor\u00edfico.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-pork-hladetina-chilled-pork-aspic\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Del caldo fr\u00edo al molde firme<\/p><h3 id=\"recipe-timeline-es-hr-pork-hladetina-chilled-pork-aspic\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 4 h 5 min \u00b7 Fr\u00edo: 8 h<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Limpiar los cortes y comenzar desde agua fr\u00eda.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Retirar espuma y a\u00f1adir verduras y especias.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT3H15M\">3:15<\/time><span>Separar carne, colar y comprobar la gelificaci\u00f3n.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT4H5M\">4:05<\/time><span>Llenar el molde, enfriar y refrigerar ocho horas.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta en breve.<\/strong> El codillo y los pies de cerdo comienzan en agua fr\u00eda y cuecen a hervor apenas visible. La espuma se retira antes de a\u00f1adir cebolla, zanahoria, ra\u00edz de apio, laurel y pimienta. El ajo entra al final. Cuando la carne se separa del hueso, el caldo se cuela, se desengrasa y se prueba en fr\u00edo para confirmar que gelifica; si fuera necesario, se reduce. La carne se deshuesa con atenci\u00f3n, se reparte con rodajas de zanahoria y se cubre con el caldo templado. Ocho horas de refrigeraci\u00f3n forman un \u00e1spic firme pero tembloroso. La receta produce ocho raciones fr\u00edas y debe mantenerse refrigerada hasta poco antes del servicio.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-pork-hladetina-chilled-pork-aspic\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-pork-hladetina-chilled-pork-aspic\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-es-hr-pork-hladetina-chilled-pork-aspic\"><h4 id=\"recipe-ing-1-es-hr-pork-hladetina-chilled-pork-aspic\">Para el caldo gelatinoso<\/h4><ul><li><strong>1,5 kg de codillo de cerdo con piel y hueso<\/strong><\/li><li><strong>700 g de pies de cerdo, partidos y bien limpios<\/strong><\/li><li><strong>2,5 litros de agua fr\u00eda<\/strong><\/li><li><strong>250 g de cebolla, partida por la mitad<\/strong><\/li><li><strong>250 g de zanahorias, enteras<\/strong><\/li><li><strong>150 g de ra\u00edz de apio, en trozos grandes<\/strong><\/li><li><strong>5 dientes de ajo, machacados<\/strong><\/li><li><strong>2 hojas de laurel<\/strong><\/li><li><strong>1 cucharadita de granos de pimienta negra<\/strong><\/li><li><strong>12 g de sal fina<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-es-hr-pork-hladetina-chilled-pork-aspic\"><h4 id=\"recipe-ing-2-es-hr-pork-hladetina-chilled-pork-aspic\">Para ajustar y servir<\/h4><ul><li><strong>30 ml de vinagre de vino blanco<\/strong><\/li><li><strong>15 g de perejil fresco, picado<\/strong><\/li><li><strong>1 cucharadita de pimienta negra reci\u00e9n molida<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene apio. No necesita gelatina comercial. El pan o los encurtidos de acompa\u00f1amiento se sirven aparte y deben comprobarse seg\u00fan las alergias presentes.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-pork-hladetina-chilled-pork-aspic\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-pork-hladetina-chilled-pork-aspic\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Extraer un caldo limpio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Iniciar desde agua fr\u00eda<\/p><p class=\"gj-step-x\">Colocar codillo y pies en una olla, cubrir con los 2,5 litros de agua y calentar lentamente. Al aparecer espuma, retirarla con cuidado.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1adir verduras y especias<\/p><p class=\"gj-step-x\">Incorporar cebolla, zanahorias, ra\u00edz de apio, laurel y granos de pimienta. Cocer 2 horas 45 minutos a hervor apenas visible, parcialmente tapado.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Incorporar el ajo<\/p><p class=\"gj-step-x\">A\u00f1adir los dientes de ajo y continuar 30\u201345 minutos, hasta que la carne se separe f\u00e1cilmente del hueso y la piel est\u00e9 muy tierna.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Colar, montar y enfriar<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Colar y desgrasar<\/p><p class=\"gj-step-x\">Retirar carnes y verduras. Colar el caldo por una malla fina, dejarlo reposar 10 minutos y retirar la grasa visible de la superficie.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Comprobar la gelificaci\u00f3n<\/p><p class=\"gj-step-x\">Enfriar una cucharada de caldo durante 10 minutos. Si no queda firme y temblorosa, reducir el resto a fuego suave. A\u00f1adir sal y vinagre al final.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Deshuesar la carne<\/p><p class=\"gj-step-x\">Separar carne y una peque\u00f1a parte de la piel blanda, eliminando todos los huesos y cart\u00edlagos duros. Cortar las zanahorias en rodajas.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Llenar el molde<\/p><p class=\"gj-step-x\">Distribuir carne, zanahoria, perejil y pimienta molida en un molde redondo de 24 cm. Verter el caldo templado y golpear suavemente para liberar burbujas.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Enfriar con seguridad<\/p><p class=\"gj-step-x\">Dejar perder calor durante un m\u00e1ximo de 1 hora y refrigerar al menos 8 horas, hasta que el centro est\u00e9 completamente firme.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-pork-hladetina-chilled-pork-aspic\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-pork-hladetina-chilled-pork-aspic\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Desmoldar sobre un plato fr\u00edo y cortar porciones peque\u00f1as. Servir con pan oscuro, cebolla, encurtidos o unas gotas de vinagre; estos acompa\u00f1amientos permanecen separados.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Mantener siempre refrigerada y consumir en 3 d\u00edas. No dejar m\u00e1s de 2 horas a temperatura ambiente. No se recomienda congelar, porque la gelatina puede liberar agua al descongelarse.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>A\u00f1adir 300 g de oreja de cerdo y reducir los pies a 500 g.<\/li><li>Colocar rodajas de huevo cocido en el molde, asumiendo el al\u00e9rgeno huevo.<\/li><li>Usar m\u00e1s ajo para un perfil m\u00e1s marcado, sin cambiar el m\u00e9todo.<\/li><li>Preparar moldes individuales y reducir ligeramente el tiempo de enfriado.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>Un hervor fuerte vuelve turbio el caldo y rompe las fibras de carne.<\/li><li>La prueba de una cucharada fr\u00eda evita descubrir demasiado tarde que el \u00e1spic no cuaja.<\/li><li>Deshuesar con la carne tibia facilita encontrar fragmentos peque\u00f1os.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Olla grande de 7\u20138 litros<\/li><li>Espumadera<\/li><li>Colador fino<\/li><li>Molde redondo de 24 cm<\/li><li>Cuchillo peque\u00f1o<\/li><li>Bandeja fr\u00eda para desmoldar<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-pork-hladetina-chilled-pork-aspic\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-pork-hladetina-chilled-pork-aspic\">Valores nutricionales por raci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 290 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 610 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Tama\u00f1o de raci\u00f3n:<\/strong> 1\/8 del molde. <strong>Al\u00e9rgenos principales:<\/strong> apio. Valores aproximados calculados con referencias est\u00e1ndar; el resultado real var\u00eda seg\u00fan marcas, recortes, absorci\u00f3n de grasa y tama\u00f1o de las porciones.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Un caldo transparente que tiembla al cortarse y deja ver fibras de cerdo y zanahoria en cada porci\u00f3n.<\/p><p class=\"gj-close-copy\">La claridad y la firmeza nacen del mismo control: hervor suave, concentraci\u00f3n suficiente y fr\u00edo prolongado. 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