{"id":3867,"date":"2026-07-26T14:53:07","date_gmt":"2026-07-26T14:53:07","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/panceta-dalmata-curada\/"},"modified":"2026-07-26T14:53:07","modified_gmt":"2026-07-26T14:53:07","slug":"panceta-dalmata-curada","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/panceta-dalmata-curada\/","title":{"rendered":"Panceta d\u00e1lmata curada"},"content":{"rendered":" <style> \/* Compact editorial recipe layout v2.7 \u2014 scoped to this recipe section. *\/ #recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly{--gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-soft:#414a46;--gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-line:rgba(36,49,46,.13);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book 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.gj-info-grid,#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-fact,#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-nutri-row>div,#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-ing-group,#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-info-card,#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-steps>li,#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-pull,#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-rail,#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-rail *{color:#111!important}#recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}} <\/style> <section id=\"recipe-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"> <header class=\"gj-masthead\"> <p class=\"gj-eyebrow\">Cocina croata \u00b7 Alimento curado \u00b7 Receta<\/p> <h2 class=\"gj-title\" id=\"recipe-title-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><span class=\"gj-title-main\"><b>Panceta d\u00e1lmata curada<\/b> en seco<\/span> <span class=\"gj-title-accent gj-serif\">con ajo, pimienta y secado controlado<\/span><\/h2> <p class=\"gj-sub\">Panceta de cerdo curada en seco con sal medida, ajo y pimienta, madurada en c\u00e1mara controlada hasta perder un 30 % de su peso inicial.<\/p> <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Alimento curado<\/strong><\/li><li>Cocina: <strong>Croata<\/strong><\/li><li>M\u00e9todo: <strong>Curado en seco y secado controlado<\/strong><\/li><li>Dificultad: <strong>Avanzada<\/strong><\/li><\/ul> <\/header> <dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Cantidad<\/dt><dd>17 porciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Curado<\/dt><dd>10 d\u00edas<\/dd><\/div><div class=\"gj-fact\"><dt>Secado<\/dt><dd>28 d\u00edas<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>38 d 45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 420 kcal<\/dd><\/div><\/dl> <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\/Dalmatinska-Panceta-\u2014-Dalmatian-Dry-Cured-Pork-Belly-3.webp\" alt=\"Panceta curada en bloque y lonchas finas sobre tabla de madera, con cuchillo, pan y pared de piedra\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Panceta d\u00e1lmata de superficie seca y corte estratificado, servida en lonchas muy finas.<\/figcaption><\/figure> <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Proceso seguro para panceta d\u00e1lmata curada<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La dalmatinska panceta es una pieza de vientre de cerdo conservada mediante sal, especias y secado. Su corte muestra capas definidas de carne y grasa, como en la imagen, y se sirve en lonchas finas junto con pan o se utiliza para dar fondo a guisos. Prepararla en casa no equivale a dejar carne salada en una despensa: exige pesar cada ingrediente, mantener el curado refrigerado y disponer de una c\u00e1mara capaz de controlar temperatura y humedad durante la maduraci\u00f3n.<\/p><blockquote class=\"gj-pull\">En charcuter\u00eda, el control no es un detalle de estilo: peso, temperatura, humedad y p\u00e9rdida de masa forman parte de la receta.<\/blockquote><p>Esta f\u00f3rmula usa curado por equilibrio. La sal com\u00fan representa el 2,5 % del peso de la carne, el az\u00facar el 0,5 % y la sal de cura n.\u00ba 2 el 0,25 %. La cantidad se calcula sobre una pieza de 1,5 kg y se pesa con una balanza de precisi\u00f3n. La sal de cura debe ser una mezcla comercial cuya etiqueta indique 6,25 % de nitrito y 1 % de nitrato. No se sustituye por sal rosa del Himalaya, salitre, sal de cura n.\u00ba 1 ni una cantidad estimada a cucharadas.<\/p><p>Durante diez d\u00edas, la pieza permanece en una bolsa cerrada entre 2 y 4 \u00b0C y se gira cada d\u00eda. La sal extrae l\u00edquido, luego la salmuera formada vuelve a distribuirse por el tejido. La duraci\u00f3n permite que el centro reciba el curado sin depender de una cobertura excesiva de sal. Despu\u00e9s se seca la superficie en frigor\u00edfico durante veinticuatro horas, una fase que prepara una pel\u00edcula exterior uniforme antes de colgar la pieza.<\/p><p>La maduraci\u00f3n se realiza entre 12 y 15 \u00b0C y con 70\u201375 % de humedad relativa. Una humedad demasiado baja forma una corteza dura que encierra humedad en el centro; una humedad alta favorece superficies pegajosas y crecimiento microbiano indeseado. La pieza se pesa antes de entrar en la c\u00e1mara y luego una vez por semana. El objetivo es una p\u00e9rdida m\u00ednima del 30 % respecto al peso inicial, junto con una textura firme y un aroma limpio.<\/p><\/div><div class=\"gj-copy-col\"><p>No todo moho superficial significa lo mismo. Una pel\u00edcula blanca fina puede aparecer en c\u00e1maras destinadas a charcuter\u00eda, pero manchas negras, verdes o anaranjadas, olor agrio, textura viscosa o exudado persistente obligan a desechar la pieza. Una cocina dom\u00e9stica sin c\u00e1mara controlada no ofrece condiciones suficientes. En ese caso, la alternativa segura es comprar panceta curada a un productor regulado y utilizar el art\u00edculo como gu\u00eda para comprender el proceso, no como invitaci\u00f3n a improvisarlo.<\/p><p>La panceta terminada se enfr\u00eda bien antes de cortar. Las lonchas delgadas equilibran grasa, sal y carne; una porci\u00f3n de 60 g es suficiente como parte de una tabla. El secado concentra nutrientes y sodio, por lo que las cantidades de servicio son menores que las de carne fresca. El resultado correcto tiene grasa firme, carne rojo oscuro, aroma de ajo y pimienta y una superficie seca, nunca pegajosa.<\/p><p>Despu\u00e9s del secado, el corte ofrece una comprobaci\u00f3n adicional. El centro debe presentar color uniforme, grasa firme y ausencia de zonas h\u00famedas o cavidades con olor extra\u00f1o. La primera loncha se retira y la siguiente se eval\u00faa antes de servir. La pieza nunca se prueba para decidir si un olor dudoso es aceptable. La seguridad se determina por un proceso controlado y por se\u00f1ales correctas acumuladas, no por una degustaci\u00f3n exploratoria.<\/p><\/div><\/div><\/section> <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la mezcla pesada a una pieza firme<\/p><h3 id=\"recipe-timeline-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 45 min \u00b7 Curado: 10 d \u00b7 Secado: aprox. 28 d<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">D\u00eda 0<\/time><span>La pieza se pesa, se frota con la mezcla exacta y entra en refrigeraci\u00f3n.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"P5D\">D\u00eda 5<\/time><span>Se gira a diario y la salmuera se redistribuye dentro de la bolsa.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"P10D\">D\u00eda 10<\/time><span>La superficie se seca 24 horas en frigor\u00edfico antes de colgar.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"P38D\">D\u00eda 38<\/time><span>Se confirma una p\u00e9rdida de peso m\u00ednima del 30 % y textura firme.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta, en breve.<\/strong> La panceta se pesa y se cura por equilibrio con 2,5 % de sal, 0,5 % de az\u00facar y 0,25 % de sal de cura n.\u00ba 2, adem\u00e1s de ajo, pimienta, laurel y romero. Permanece diez d\u00edas en bolsa cerrada entre 2 y 4 \u00b0C y se gira a diario. Tras secar la superficie durante veinticuatro horas, se cuelga en una c\u00e1mara a 12\u201315 \u00b0C y 70\u201375 % de humedad relativa. El proceso termina cuando pierde al menos un 30 % de su peso y presenta textura firme, aroma limpio y superficie seca. La receta requiere equipo espec\u00edfico; sin una c\u00e1mara controlada no debe realizarse.<\/p><\/aside> <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><h4 id=\"recipe-ingredient-group-1-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Para una pieza de 1,5 kg<\/h4><ul><li><strong>1,5 kg de panceta de cerdo fresca con piel<\/strong><em>Pieza uniforme, fr\u00eda y procedente de un proveedor fiable.<\/em><\/li><li><strong>37,5 g de sal fina no yodada<\/strong><\/li><li><strong>7,5 g de az\u00facar<\/strong><\/li><li><strong>3,75 g de sal de cura n.\u00ba 2 al 6,25 % de nitrito y 1 % de nitrato<\/strong><em>Pesar con precisi\u00f3n de 0,1 g y respetar la etiqueta del fabricante.<\/em><\/li><li><strong>8 g de ajo, rallado<\/strong><\/li><li><strong>6 g de pimienta negra molida<\/strong><\/li><li><strong>4 g de laurel seco, triturado<\/strong><\/li><li><strong>2 g de romero seco, triturado<\/strong><\/li><\/ul><\/section><\/div><\/div><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y seguridad.<\/strong> No contiene los al\u00e9rgenos principales habituales. El riesgo relevante es microbiol\u00f3gico y qu\u00edmico: la sal de cura n.\u00ba 2 debe pesarse con precisi\u00f3n y la pieza solo puede madurar en una c\u00e1mara controlada. No debe elaborarse en una habitaci\u00f3n, s\u00f3tano o frigor\u00edfico dom\u00e9stico sin control de humedad.<\/aside><\/section> <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Preparaci\u00f3n, paso a paso<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pesado y curado refrigerado<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Desinfecte y pese<\/p><p class=\"gj-step-x\">Limpie y desinfecte la superficie de trabajo. Seque la panceta, confirme un peso de 1,5 kg y use una balanza con resoluci\u00f3n de 0,1 g para la sal de cura.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mezcle el curado<\/p><p class=\"gj-step-x\">Combine la sal, el az\u00facar, la sal de cura n.\u00ba 2, el ajo, la pimienta, el laurel y el romero hasta distribuir por completo la mezcla rosa de curado.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Frote y embolse<\/p><p class=\"gj-step-x\">Frote toda la pieza, incluidos bordes y cara de la piel. Introduzca la panceta y cualquier mezcla restante en una bolsa apta para alimentos, extraiga el aire y cierre.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cure durante diez d\u00edas<\/p><p class=\"gj-step-x\">Mantenga la bolsa entre 2 y 4 \u00b0C durante 10 d\u00edas y g\u00edrela una vez al d\u00eda. La salmuera formada debe permanecer en contacto con la carne.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Secado de superficie y maduraci\u00f3n<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Seque antes de colgar<\/p><p class=\"gj-step-x\">Retire la panceta de la bolsa, enju\u00e1guela brevemente con agua fr\u00eda, s\u00e9quela a fondo y d\u00e9jela sobre una rejilla en el frigor\u00edfico durante 24 horas.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Registre el peso inicial<\/p><p class=\"gj-step-x\">Pese la pieza seca y anote el valor. Calcule el objetivo multiplicando ese peso por 0,70; la panceta no se considera terminada antes de alcanzar o bajar ese n\u00famero.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Madure en c\u00e1mara controlada<\/p><p class=\"gj-step-x\">Cuelgue la pieza a 12\u201315 \u00b0C y 70\u201375 % de humedad relativa, con circulaci\u00f3n de aire suave. P\u00e9sela una vez por semana y vigile que la superficie permanezca seca, no endurecida ni viscosa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Eval\u00fae y enfr\u00ede<\/p><p class=\"gj-step-x\">Cuando la p\u00e9rdida alcance al menos el 30 %, normalmente despu\u00e9s de 3\u20135 semanas, confirme textura firme y olor limpio. Deseche la pieza ante moho negro, verde o anaranjado, olor agrio, viscosidad o exudado persistente; enfr\u00ede 24 horas antes de cortar.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Corte y servicio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Corte lonchas finas<\/p><p class=\"gj-step-x\">Use un cuchillo largo y afilado para cortar lonchas de 1\u20132 mm. Mantenga el resto de la pieza fr\u00eda y envuelta de forma que pueda respirar ligeramente.<\/p><\/div><\/li><\/ol><\/section> <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">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>Se sirve en lonchas finas con pan r\u00fastico, queso firme, aceitunas o verduras encurtidas. Tambi\u00e9n puede picarse en peque\u00f1as cantidades para iniciar un guiso de alubias. No necesita cocci\u00f3n si el proceso se ha completado correctamente.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>La pieza terminada se conserva 3\u20134 semanas a 4 \u00b0C, envuelta en papel para charcuter\u00eda o tela limpia dentro de un recipiente no herm\u00e9tico. Las lonchas se consumen en 5 d\u00edas. Puede envasarse al vac\u00edo y congelarse hasta 3 meses para conservar calidad.<\/p><\/section><section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Sustituir el romero por 2 g de semillas de hinojo machacadas.<\/li><li>A\u00f1adir 2 g de piment\u00f3n dulce sin cambiar las proporciones de curado.<\/li><li>Usar pimienta blanca en lugar de negra para un aroma menos tostado.<\/li><li>Dividir una pieza grande en dos bloques iguales y recalcular cada mezcla por peso.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>Todos los porcentajes se calculan sobre el peso exacto de la carne antes del curado.<\/li><li>La balanza de precisi\u00f3n y la c\u00e1mara controlada son requisitos, no equipo opcional.<\/li><li>La p\u00e9rdida de peso se usa junto con olor, tacto y aspecto; ning\u00fan indicador aislado garantiza seguridad.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Balanza de cocina y balanza de precisi\u00f3n de 0,1 g<\/li><li>Bolsa grande apta para alimentos<\/li><li>Rejilla y bandeja<\/li><li>C\u00e1mara de curado con term\u00f3metro e higr\u00f3metro<\/li><li>Gancho alimentario y cuchillo largo<\/li><\/ul><\/section><\/div><\/section> <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Valores nutricionales por porci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 420 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 10 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 960 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 60 g. <strong>Al\u00e9rgenos clave:<\/strong> ninguno habitual. Valores aproximados calculados con referencias est\u00e1ndar; el resultado real cambia seg\u00fan marcas, recortes, absorci\u00f3n y tama\u00f1o final de las porciones.<\/p><\/section> <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Una pieza bien curada se reconoce por el equilibrio entre capas firmes, sal medida y un aroma limpio, nunca por la improvisaci\u00f3n.<\/p><p class=\"gj-close-copy\">La receta convierte el control t\u00e9cnico en una secuencia comprensible: pesar, refrigerar, secar, registrar y esperar la p\u00e9rdida de masa. Sin c\u00e1mara y medici\u00f3n precisas, la preparaci\u00f3n debe dejarse en manos de un productor especializado.<\/p><\/footer> <\/section> <script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"> { \"@context\": \"https:\/\/schema.org\", \"@type\": \"Recipe\", \"name\": \"Panceta d\u00e1lmata curada en seco con ajo, pimienta y secado controlado\", \"description\": \"Panceta de cerdo curada en seco con sal medida, ajo y pimienta, madurada en c\u00e1mara controlada hasta perder un 30 % de su peso inicial.\", \"inLanguage\": \"es\", \"image\": [ \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Panceta-\u2014-Dalmatian-Dry-Cured-Pork-Belly-2.webp\", \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Panceta-\u2014-Dalmatian-Dry-Cured-Pork-Belly-1.webp\", \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatinska-Panceta-\u2014-Dalmatian-Dry-Cured-Pork-Belly-3.webp\" ], \"author\": { \"@type\": \"Organization\", \"@id\": \"https:\/\/travelshelper.com\/#organization\", \"name\": \"Travel S Helper\", \"url\": \"https:\/\/travelshelper.com\" }, \"recipeCuisine\": \"Cocina croata\", \"recipeCategory\": \"Alimento curado\", \"cookingMethod\": \"Curado en seco y secado controlado\", \"keywords\": \"panceta d\u00e1lmata curada, panceta curada en seco, panceta croata casera, curado por equilibrio de panceta, secado controlado de panceta\", \"prepTime\": \"PT45M\", \"cookTime\": \"P28D\", \"totalTime\": \"P38DT45M\", \"recipeYield\": \"17 porciones\", \"nutrition\": { \"@type\": \"NutritionInformation\", \"calories\": \"420 kcal\", \"carbohydrateContent\": \"0 g\", \"proteinContent\": \"10 g\", \"fatContent\": \"41 g\", \"fiberContent\": \"0 g\", \"sodiumContent\": \"960 mg\", \"servingSize\": \"60 g\" }, \"recipeIngredient\": [ \"1,5 kg de panceta de cerdo fresca con piel\", \"37,5 g de sal fina no yodada\", \"7,5 g de az\u00facar\", \"3,75 g de sal de cura n.\u00ba 2 al 6,25 % de nitrito y 1 % de nitrato\", \"8 g de ajo, rallado\", \"6 g de pimienta negra molida\", \"4 g de laurel seco, triturado\", \"2 g de romero seco, triturado\" ], \"recipeInstructions\": [ { \"@type\": \"HowToSection\", \"name\": \"Pesado y curado refrigerado\", \"itemListElement\": [ { \"@type\": \"HowToStep\", \"name\": \"Desinfecte y pese\", \"text\": \"Limpie y desinfecte la superficie de trabajo. 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