{"id":4009,"date":"2026-07-27T23:20:39","date_gmt":"2026-07-27T23:20:39","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/tabla-de-prsut-de-istria-y-dalmacia\/"},"modified":"2026-07-27T23:20:39","modified_gmt":"2026-07-27T23:20:39","slug":"tabla-de-prsut-de-istria-y-dalmacia","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/tabla-de-prsut-de-istria-y-dalmacia\/","title":{"rendered":"Tabla de pr\u0161ut de Istria y Dalmacia"},"content":{"rendered":"\n<style>\n#recipe-es-hr-istarski-i-dalmatinski-prsut{\n--tsh-paper:#fff;--tsh-warm:#fffaf3;--tsh-ink:#18201e;--tsh-copy:#46514e;--tsh-muted:#6b7471;\n--tsh-line:#e6ded2;--tsh-gold:#a36b12;--tsh-gold-deep:#6d4307;--tsh-sage:#176745;--tsh-blue:#285c9d;\n--tsh-rose:#994435;--tsh-violet:#6c5094;--tsh-night:#192622;--tsh-shadow:0 1px 2px rgba(38,32,24,.04),0 16px 42px 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*::before,#recipe-es-hr-istarski-i-dalmatinski-prsut *::after{scroll-behavior:auto!important;transition:none!important}}\n@media(forced-colors:active){#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-card,#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-masthead,#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-close,#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-es-hr-istarski-i-dalmatinski-prsut{width:100%;margin:0;font-size:10.5pt;color:#000}#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-quick-nav,#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-hero{display:none!important}#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-card,#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-masthead,#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-close{box-shadow:none;border-radius:0;break-inside:avoid}#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-close,#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-card-head,#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-title-wrap{background:#fff!important;color:#000!important}#recipe-es-hr-istarski-i-dalmatinski-prsut .tsh-close *{color:#000!important}#recipe-es-hr-istarski-i-dalmatinski-prsut details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-es-hr-istarski-i-dalmatinski-prsut\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-istarski-i-dalmatinski-prsut\" aria-describedby=\"recipe-summary-es-hr-istarski-i-dalmatinski-prsut\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Dos curados adri\u00e1ticos, un mismo corte fino y servicio sin distracciones<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-es-hr-istarski-i-dalmatinski-prsut\"><span class=\"tsh-title-main\"><b>Pr\u0161ut de Istria y Dalmacia<\/b> en tabla comparativa,<\/span><span class=\"tsh-title-accent\">lonchas finas para distinguir curado al aire y notas ahumadas<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-es-hr-istarski-i-dalmatinski-prsut\">Esta tabla compara Istarski pr\u0161ut curado sin ahumado y Dalmatinski pr\u0161ut de perfil ahumado, ambos atemperados y cortados en lonchas finas. El montaje sencillo permite distinguir aroma, textura, salinidad y persistencia antes de a\u00f1adir pan.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Clasificaci\u00f3n de la receta\"><li>Entrante fr\u00edo<\/li><li>Cocina croata<\/li><li>Corte y montaje<\/li><li>F\u00e1cil<\/li><\/ul>\n<\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istarski-i-Dalmatinski-Prsut-\u2014-Istrian-and-Dalmatian-Adriatic-Dry-Cured-Ham-3.webp\" alt=\"Tabla rectangular con dos montones de pr\u0161ut croata en lonchas finas y un cuchillo colocado entre ambos\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>El mismo grosor de corte permite comparar el estilo istriano sin ahumado con el perfil d\u00e1lmata ahumado.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Tiempo, rendimiento y estimaci\u00f3n cal\u00f3rica\">\n<div class=\"tsh-fact\"><dt>Rendimiento<\/dt><dd>6 raciones<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>10 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Montaje<\/dt><dd>10 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Atemperado<\/dt><dd>20 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Total<\/dt><dd>40 min<\/dd><\/div>\n<div class=\"tsh-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 370 kcal<\/dd><\/div>\n<\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n r\u00e1pida por la receta\"><a href=\"#resumen-es-hr-istarski-i-dalmatinski-prsut\">Panorama<\/a><a href=\"#ingredientes-es-hr-istarski-i-dalmatinski-prsut\">Ingredientes<\/a><a href=\"#preparacion-es-hr-istarski-i-dalmatinski-prsut\">Preparaci\u00f3n<\/a><a href=\"#control-es-hr-istarski-i-dalmatinski-prsut\">Puntos de control<\/a><a href=\"#servicio-es-hr-istarski-i-dalmatinski-prsut\">Servicio y conservaci\u00f3n<\/a><a href=\"#preguntas-es-hr-istarski-i-dalmatinski-prsut\">Preguntas<\/a><a href=\"#nutricion-es-hr-istarski-i-dalmatinski-prsut\">Nutrici\u00f3n<\/a><\/nav>\n\n<section class=\"tsh-card tsh-anchor\" id=\"resumen-es-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"resumen-title-es-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contexto, t\u00e9cnica y resultado<\/p><h3 id=\"resumen-title-es-hr-istarski-i-dalmatinski-prsut\">Corte, temperatura y lectura de dos estilos de pr\u0161ut<\/h3><p class=\"tsh-head-copy\">La comparaci\u00f3n resulta clara cuando los productos se sirven separados, a la misma temperatura y con un grosor equivalente.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Istarski pr\u0161ut y Dalmatinski pr\u0161ut representan dos estilos protegidos de jam\u00f3n curado croata. El primero est\u00e1 registrado como denominaci\u00f3n de origen protegida y se caracteriza por un proceso sin ahumado, ligado al secado con aire. El segundo cuenta con indicaci\u00f3n geogr\u00e1fica protegida y utiliza humo dentro de su elaboraci\u00f3n. En una tabla comparativa no se intenta declarar un ganador. El objetivo es reconocer c\u00f3mo el proceso modifica aroma, grasa, salinidad y persistencia, manteniendo iguales la temperatura, el grosor de corte y los acompa\u00f1amientos.<\/p><p>El producto se saca del frigor\u00edfico veinte minutos antes del servicio. A una temperatura moderada, la grasa pierde rigidez y la loncha se vuelve m\u00e1s flexible. Permanecer fr\u00edo reduce el aroma; dejarlo demasiado tiempo al calor produce brillo aceitoso y bordes secos. Cada tipo se mantiene en su envoltorio o cubierto de forma ligera hasta el momento de cortar. Las etiquetas se conservan para confirmar nombre protegido, productor y condiciones de conservaci\u00f3n, datos especialmente \u00fatiles cuando la tabla forma parte de una cata.<\/p><p>El corte se realiza con un cuchillo jamonero largo y muy afilado o con una cortadora bien limpia. Las lonchas deben ser finas y amplias, no transparentes hasta romperse. Un grosor aproximado de 1\u20132 mm permite que la grasa se funda en la boca y que la parte magra no resulte correosa. Las piezas se cortan contra la direcci\u00f3n evidente de la fibra cuando sea posible. Si el producto ya viene loncheado, se separa con paciencia despu\u00e9s del atemperado, sin tirar de los bordes.<\/p><\/div><div class=\"tsh-prose\"><p>Los dos pr\u0161ut se colocan en zonas separadas y claramente identificadas. El Istarski pr\u0161ut se prueba primero para evitar que el humo del estilo d\u00e1lmata condicione la percepci\u00f3n inicial. Despu\u00e9s se bebe agua y se toma un peque\u00f1o trozo de pan neutro. En la segunda ronda puede a\u00f1adirse pan a cada loncha para observar c\u00f3mo cambia la salinidad. No se recomienda cubrir el jam\u00f3n con aceite, queso, encurtidos fuertes o salsas; esos elementos dificultan la comparaci\u00f3n que justifica esta tabla.<\/p><p>La apariencia ofrece informaci\u00f3n, pero no debe interpretarse como una escala simple de calidad. El color, la distribuci\u00f3n de grasa y el grado de sequedad cambian con la pieza y el tiempo de curaci\u00f3n. La evaluaci\u00f3n pr\u00e1ctica se centra en una superficie limpia, aroma agradable, textura flexible y ausencia de notas rancias o humedad an\u00f3mala. Los cristales blancos peque\u00f1os pueden corresponder a procesos normales de maduraci\u00f3n, mientras que moho no esperado, olor agrio intenso o envases hinchados requieren seguir la indicaci\u00f3n del fabricante y no servir el producto.<\/p><p>La porci\u00f3n propuesta es de 60 g de pr\u0161ut por persona, dividida entre ambos estilos, m\u00e1s pan. Es una cantidad adecuada para un entrante compartido, pero el sodio sigue siendo alto y la tabla no necesita sal adicional. Las sobras se refrigeran pronto, bien protegidas del aire. Una vez cortado, el jam\u00f3n pierde aroma y humedad con rapidez, por lo que conviene preparar s\u00f3lo lo que se consumir\u00e1. El montaje m\u00e1s sencillo ofrece la lectura m\u00e1s precisa: dos productos, dos zonas de la tabla, agua y pan como referencias neutras.<\/p><div class=\"tsh-callout\" role=\"note\">Los nombres protegidos se mantienen junto a sus etiquetas: Istarski pr\u0161ut DOP y Dalmatinski pr\u0161ut IGP no se sustituyen por una denominaci\u00f3n gen\u00e9rica en la presentaci\u00f3n.<\/div><\/div><\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Claves t\u00e9cnicas\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Misma temperatura<\/h4><\/div><p>Servir ambos productos despu\u00e9s del mismo atemperado evita atribuir al curado una diferencia causada por el fr\u00edo.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Mismo grosor<\/h4><\/div><p>Las lonchas de 1\u20132 mm permiten comparar textura y fusi\u00f3n de grasa en condiciones equivalentes.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Istria antes que Dalmacia<\/h4><\/div><p>El perfil sin humo se prueba primero para que las notas ahumadas no dominen la cata.<\/p><\/section><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"ingredientes-es-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"ingredientes-title-es-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componentes y cantidades<\/p><h3 id=\"ingredientes-title-es-hr-istarski-i-dalmatinski-prsut\">Ingredientes para 6 raciones<\/h3><p class=\"tsh-head-copy\">Cada componente se mantiene separado s\u00f3lo cuando cumple una funci\u00f3n real dentro del plato.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-1-es-hr-istarski-i-dalmatinski-prsut\"><h4 id=\"grupo-1-es-hr-istarski-i-dalmatinski-prsut\">Dos tipos de pr\u0161ut<\/h4><ul><li><span class=\"tsh-amount\">180 g<\/span><span>Istarski pr\u0161ut DOP, en pieza o reci\u00e9n loncheado<\/span><\/li><li><span class=\"tsh-amount\">180 g<\/span><span>Dalmatinski pr\u0161ut IGP, en pieza o reci\u00e9n loncheado<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-2-es-hr-istarski-i-dalmatinski-prsut\"><h4 id=\"grupo-2-es-hr-istarski-i-dalmatinski-prsut\">Acompa\u00f1amiento neutro<\/h4><ul><li><span class=\"tsh-amount\">240 g<\/span><span>pan blanco o r\u00fastico de sabor suave<\/span><\/li><li><span class=\"tsh-amount\">1 l<\/span><span>agua a temperatura ambiente<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos y composici\u00f3n.<\/strong> El pr\u0161ut y el agua no contienen al\u00e9rgenos obligatorios por s\u00ed mismos; el pan contiene gluten. Revisar etiquetas por aditivos, trazas y condiciones de envasado. El plato es alto en sodio.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Equipo.<\/strong> Tabla amplia, cuchillo jamonero afilado o cortadora, pinzas separadas y dos etiquetas peque\u00f1as para identificar los estilos.<\/aside><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"preparacion-es-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"preparacion-title-es-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Secuencia ejecutable<\/p><h3 id=\"preparacion-title-es-hr-istarski-i-dalmatinski-prsut\">Preparaci\u00f3n paso a paso<\/h3><p class=\"tsh-head-copy\">Los tiempos se acompa\u00f1an de se\u00f1ales visibles, t\u00e1ctiles o de temperatura para decidir el punto real.<\/p><\/div>\n<div class=\"tsh-card-body\"><ol class=\"tsh-step-grid tsh-step-grid--flat\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Atemperar los productos<\/h4><p>Sacar ambos pr\u0161ut del frigor\u00edfico 20 minutos antes y mantenerlos cubiertos de forma ligera.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Preparar el pan y el agua<\/h4><p>Cortar el pan en piezas peque\u00f1as y servir agua sin aromas a\u00f1adidos.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Cortar el Istarski pr\u0161ut<\/h4><p>Obtener lonchas de 1\u20132 mm y colocarlas sueltas en una zona de la tabla.<\/p><span class=\"tsh-cue\">Las lonchas se doblan sin quebrarse y no presentan bordes secos.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Cortar el Dalmatinski pr\u0161ut<\/h4><p>Limpiar el cuchillo o la cortadora y cortar el segundo producto con el mismo grosor. Colocarlo separado.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Identificar y ordenar<\/h4><p>Marcar cada zona con su nombre protegido y empezar por el Istarski pr\u0161ut.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Comparar en dos rondas<\/h4><p>Probar primero cada loncha sola, limpiar el paladar y repetir con un peque\u00f1o trozo de pan. Refrigerar las sobras antes de dos horas.<\/p><\/div><\/li><\/ol><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"control-es-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"control-title-es-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Medidas, se\u00f1ales y ajustes<\/p><h3 id=\"control-title-es-hr-istarski-i-dalmatinski-prsut\">Puntos de control para un resultado estable<\/h3><p class=\"tsh-head-copy\">Los valores sirven como referencias pr\u00e1cticas y se leen junto con la textura, el aroma y el aspecto.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Atemperado<\/p><strong>20 min<\/strong><p>Acortar a 10\u201315 minutos cuando la sala sea c\u00e1lida.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Grosor<\/p><strong>1\u20132 mm<\/strong><p>El mismo corte es imprescindible para una comparaci\u00f3n justa.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemas frecuentes y correcciones concretas<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probable<\/th><th scope=\"col\">Correcci\u00f3n<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">Lonchas quebradizas<\/td><td data-label=\"Causa probable\">El producto est\u00e1 muy fr\u00edo o se cort\u00f3 demasiado fino.<\/td><td data-label=\"Correcci\u00f3n\">Esperar unos minutos y aumentar ligeramente el grosor.<\/td><\/tr><tr><td data-label=\"Problema\">Aroma apagado<\/td><td data-label=\"Causa probable\">El jam\u00f3n se sirvi\u00f3 reci\u00e9n salido del frigor\u00edfico.<\/td><td data-label=\"Correcci\u00f3n\">Atemperar cubierto antes de cortar.<\/td><\/tr><\/tbody><\/table><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"servicio-es-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"servicio-title-es-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Despu\u00e9s de preparar<\/p><h3 id=\"servicio-title-es-hr-istarski-i-dalmatinski-prsut\">Servicio, conservaci\u00f3n y opciones \u00fatiles<\/h3><p class=\"tsh-head-copy\">La gu\u00eda se limita a decisiones que conservan la textura, el sabor y la seguridad del plato.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servicio<\/h4><p>Presentar la tabla como entrante compartido. No a\u00f1adir sal ni cubrir las lonchas con aceite.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Envolver por separado y refrigerar seg\u00fan la etiqueta. El producto loncheado se consume pronto para evitar oxidaci\u00f3n y sequedad.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Cantidad reducida<\/h4><p>Dentro de una tabla mayor, usar 20\u201325 g de cada tipo por persona y disminuir el pan.<\/p><\/section><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"preguntas-es-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"preguntas-title-es-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Respuestas breves<\/p><h3 id=\"preguntas-title-es-hr-istarski-i-dalmatinski-prsut\">Preguntas sobre Tabla de pr\u0161ut de Istria y Dalmacia<\/h3><p class=\"tsh-head-copy\">Cuestiones que completan el m\u00e9todo sin repetir las correcciones ya explicadas.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-es-hr-istarski-i-dalmatinski-prsut\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfCu\u00e1l de los dos est\u00e1 ahumado?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>El Dalmatinski pr\u0161ut incorpora humo en su elaboraci\u00f3n; el Istarski pr\u0161ut protegido se cura sin ahumado.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-istarski-i-dalmatinski-prsut\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfPor qu\u00e9 se sirve el istriano primero?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>El humo deja una impresi\u00f3n persistente y puede ocultar matices m\u00e1s delicados del producto sin ahumar.<\/p><\/div><\/details><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"nutricion-es-hr-istarski-i-dalmatinski-prsut\" aria-labelledby=\"nutricion-title-es-hr-istarski-i-dalmatinski-prsut\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Estimaci\u00f3n por porci\u00f3n<\/p><h3 id=\"nutricion-title-es-hr-istarski-i-dalmatinski-prsut\">Valores nutricionales aproximados<\/h3><p class=\"tsh-head-copy\">C\u00e1lculo orientativo basado en las cantidades completas y dividido entre el rendimiento indicado.<\/p><\/div>\n<div class=\"tsh-card-body\">\n<dl class=\"tsh-nutrition\">\n<div><dt>Calor\u00edas<\/dt><dd>\u2248 370 kcal<\/dd><\/div>\n<div><dt>Carbohidratos<\/dt><dd>\u2248 30 g<\/dd><\/div>\n<div><dt>Prote\u00ednas<\/dt><dd>\u2248 35 g<\/dd><\/div>\n<div><dt>Grasas<\/dt><dd>\u2248 18 g<\/dd><\/div>\n<div><dt>Fibra<\/dt><dd>\u2248 2 g<\/dd><\/div>\n<div><dt>Sodio<\/dt><dd>\u2248 1920 mg<\/dd><\/div>\n<\/dl>\n<p class=\"tsh-nutrition-note\"><strong>Porci\u00f3n:<\/strong> 60 g de pr\u0161ut y 40 g de pan. <strong>Al\u00e9rgenos:<\/strong> Gluten; posibles trazas o aditivos seg\u00fan las etiquetas del pr\u0161ut. Valores aproximados calculados con referencias est\u00e1ndar; cambian seg\u00fan marcas, recortes, absorci\u00f3n y tama\u00f1o real de la porci\u00f3n.<\/p>\n<\/div>\n<\/section>\n\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Resultado final<\/p><p class=\"tsh-close-quote\">Dos montones separados y un corte equivalente revelan con claridad el aireado istriano y el humo d\u00e1lmata.<\/p><p class=\"tsh-close-copy\">La tabla se sostiene en la disciplina del servicio: misma temperatura, mismo grosor y acompa\u00f1amientos neutros. Cualquier adorno intenso reduce la informaci\u00f3n que ofrece cada loncha.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-istarski-i-dalmatinski-prsut\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pr\u0161ut de Istria y Dalmacia en tabla comparativa, lonchas finas para distinguir curado al aire y notas ahumadas\",\n  \"description\": \"Esta tabla compara Istarski pr\u0161ut curado sin ahumado y Dalmatinski pr\u0161ut de perfil ahumado, ambos atemperados y cortados en lonchas finas. 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