{"id":4011,"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\/ombolo-curado-de-istria\/"},"modified":"2026-07-27T23:20:39","modified_gmt":"2026-07-27T23:20:39","slug":"ombolo-curado-de-istria","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/ombolo-curado-de-istria\/","title":{"rendered":"Ombolo curado de Istria"},"content":{"rendered":"\n<style>\n#recipe-es-hr-istrian-cured-ombolo{\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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.tsh-close,#recipe-es-hr-istrian-cured-ombolo .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-es-hr-istrian-cured-ombolo{width:100%;margin:0;font-size:10.5pt;color:#000}#recipe-es-hr-istrian-cured-ombolo .tsh-quick-nav,#recipe-es-hr-istrian-cured-ombolo .tsh-hero{display:none!important}#recipe-es-hr-istrian-cured-ombolo .tsh-card,#recipe-es-hr-istrian-cured-ombolo .tsh-masthead,#recipe-es-hr-istrian-cured-ombolo .tsh-close{box-shadow:none;border-radius:0;break-inside:avoid}#recipe-es-hr-istrian-cured-ombolo .tsh-close,#recipe-es-hr-istrian-cured-ombolo .tsh-card-head,#recipe-es-hr-istrian-cured-ombolo .tsh-title-wrap{background:#fff!important;color:#000!important}#recipe-es-hr-istrian-cured-ombolo .tsh-close *{color:#000!important}#recipe-es-hr-istrian-cured-ombolo details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-es-hr-istrian-cured-ombolo\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-istrian-cured-ombolo\" aria-describedby=\"recipe-summary-es-hr-istrian-cured-ombolo\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Producto curado listo para comer, corte transversal y montaje sobrio<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-es-hr-istrian-cured-ombolo\"><span class=\"tsh-title-main\"><b>Ombolo curado de Istria<\/b> cortado muy fino,<\/span><span class=\"tsh-title-accent\">lomo compacto, pan r\u00fastico y servicio a temperatura ambiente<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-es-hr-istrian-cured-ombolo\">El ombolo curado de Istria se sirve como lomo de cerdo compacto, atemperado brevemente y cortado en lonchas transversales muy finas. El pan r\u00fastico y una peque\u00f1a medida de aceite acompa\u00f1an sin ocultar la sal, las especias ni la textura firme del curado.<\/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\/Istrian-Cured-Ombolo-3.webp\" alt=\"Pieza de ombolo curado de Istria con lonchas finas, pan r\u00fastico y cuchillo sobre tabla ovalada\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>El producto se atempera brevemente y se corta contra la fibra justo antes del servicio.<\/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 330 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-istrian-cured-ombolo\">Panorama<\/a><a href=\"#ingredientes-es-hr-istrian-cured-ombolo\">Ingredientes<\/a><a href=\"#preparacion-es-hr-istrian-cured-ombolo\">Preparaci\u00f3n<\/a><a href=\"#control-es-hr-istrian-cured-ombolo\">Puntos de control<\/a><a href=\"#servicio-es-hr-istrian-cured-ombolo\">Servicio y conservaci\u00f3n<\/a><a href=\"#preguntas-es-hr-istrian-cured-ombolo\">Preguntas<\/a><a href=\"#nutricion-es-hr-istrian-cured-ombolo\">Nutrici\u00f3n<\/a><\/nav>\n\n<section class=\"tsh-card tsh-anchor\" id=\"resumen-es-hr-istrian-cured-ombolo\" aria-labelledby=\"resumen-title-es-hr-istrian-cured-ombolo\">\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-istrian-cured-ombolo\">C\u00f3mo cortar y servir un lomo curado sin resecarlo<\/h3><p class=\"tsh-head-copy\">El ombolo tiene poca grasa exterior y una fibra firme; el corte transversal muy fino es lo que transforma su textura al comer.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Ombolo es el nombre istriano aplicado al lomo de cerdo y puede encontrarse fresco para cocinar o curado para servir en lonchas. Este art\u00edculo se ocupa exclusivamente del producto curado y listo para comer adquirido a un elaborador fiable. No propone curar carne en casa, ya que el control de sal, temperatura, humedad y actividad de agua requiere procedimientos especializados. La preparaci\u00f3n dom\u00e9stica empieza con la etiqueta: se comprueba que el producto est\u00e9 destinado al consumo sin cocci\u00f3n, se respetan la fecha y la refrigeraci\u00f3n indicadas, y se conserva la informaci\u00f3n del productor.<\/p><p>El lomo es un m\u00fasculo magro y compacto. A diferencia de un jam\u00f3n con vetas amplias de grasa, puede resultar firme si se corta grueso o se sirve muy fr\u00edo. Veinte minutos fuera del frigor\u00edfico reducen la rigidez sin llevar el producto a una temperatura alta. La pieza permanece envuelta de manera ligera para protegerla del aire. En una cocina c\u00e1lida el tiempo se acorta. La superficie debe verse seca y limpia, con aroma curado agradable; cualquier olor agrio an\u00f3malo, textura viscosa o envase deteriorado exige desechar el servicio y seguir las indicaciones del fabricante.<\/p><p>La posible tripa, malla o envoltura exterior se revisa antes de cortar. S\u00f3lo se retira lo que la etiqueta declare no comestible. Un cuchillo largo y delgado produce lonchas m\u00e1s limpias que una hoja corta de sierra. El corte se realiza transversalmente a la fibra, con un grosor de 1\u20132 mm. Esa orientaci\u00f3n acorta las fibras y vuelve m\u00e1s tierna cada loncha. La pieza no se presiona con fuerza, porque el calor de la mano y la compresi\u00f3n dejan una superficie irregular y dificultan mantener un grosor constante.<\/p><\/div><div class=\"tsh-prose\"><p>Las lonchas se disponen apenas solapadas, no apiladas. El contacto con el aire durante unos minutos libera aroma, pero una exposici\u00f3n prolongada seca los bordes. El pan r\u00fastico se corta en piezas peque\u00f1as y se mantiene separado. El aceite de oliva se sirve en un recipiente, de forma que pueda aplicarse una gota al pan y no directamente sobre toda la carne. El primer bocado se prueba solo para apreciar sal, pimienta, ajo u otras especias propias del productor; despu\u00e9s se incorpora el pan.<\/p><p>La porci\u00f3n calculada es de unos 65\u201370 g de ombolo por persona, generosa para un entrante individual. Dentro de una tabla con queso, aceitunas u otros curados puede reducirse a 30\u201340 g. La concentraci\u00f3n de sodio depende de la formulaci\u00f3n y del grado de secado, por lo que la cifra nutricional es una aproximaci\u00f3n. No se a\u00f1ade sal. Un vaso de agua y un acompa\u00f1amiento de sabor neutro resultan m\u00e1s \u00fatiles que encurtidos agresivos cuando se desea reconocer el perfil del producto.<\/p><p>La pieza restante se envuelve con cuidado y vuelve al frigor\u00edfico de inmediato. El aire es el principal enemigo despu\u00e9s del corte: endurece la superficie y oxida el aroma. Las lonchas preparadas con antelaci\u00f3n pierden calidad con rapidez, por lo que se corta s\u00f3lo la cantidad necesaria. Los extremos irregulares pueden picarse y usarse en una peque\u00f1a cantidad dentro de huevos, pasta o una sopa de legumbres, siempre ajustando la sal. Servido de forma sencilla, el ombolo muestra su car\u00e1cter sin requerir cocci\u00f3n adicional ni una tabla recargada.<\/p><div class=\"tsh-callout\" role=\"note\">La receta parte de ombolo comercial curado y etiquetado como listo para comer. No se sustituyen los controles profesionales de curado por instrucciones dom\u00e9sticas.<\/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>Corte transversal<\/h4><\/div><p>Acortar la fibra hace que una carne magra y curada resulte m\u00e1s tierna.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Lonchas de 1\u20132 mm<\/h4><\/div><p>El grosor fino permite percibir aroma y especias sin una masticaci\u00f3n dura.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Cortar al \u00faltimo momento<\/h4><\/div><p>La superficie expuesta pierde humedad y aroma con rapidez.<\/p><\/section><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"ingredientes-es-hr-istrian-cured-ombolo\" aria-labelledby=\"ingredientes-title-es-hr-istrian-cured-ombolo\">\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-istrian-cured-ombolo\">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-istrian-cured-ombolo\"><h4 id=\"grupo-1-es-hr-istrian-cured-ombolo\">Tabla de ombolo<\/h4><ul><li><span class=\"tsh-amount\">400 g<\/span><span>ombolo de Istria curado, listo para comer<\/span><\/li><li><span class=\"tsh-amount\">240 g<\/span><span>pan r\u00fastico, en rebanadas peque\u00f1as<\/span><\/li><li><span class=\"tsh-amount\">20 ml<\/span><span>aceite de oliva virgen extra<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos y composici\u00f3n.<\/strong> El pan contiene gluten. Revisar la etiqueta del ombolo por trazas, sulfitos u otros aditivos. El producto curado es alto en sodio y debe conservarse seg\u00fan las instrucciones del elaborador.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Equipo.<\/strong> Tabla estable, cuchillo largo de hoja fina, pinzas de servicio y un cuenco peque\u00f1o para el aceite.<\/aside><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"preparacion-es-hr-istrian-cured-ombolo\" aria-labelledby=\"preparacion-title-es-hr-istrian-cured-ombolo\">\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-istrian-cured-ombolo\">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>Comprobar la etiqueta<\/h4><p>Confirmar que el ombolo est\u00e1 curado y listo para comer, revisar la fecha y mantener la informaci\u00f3n del productor.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Atemperar la pieza<\/h4><p>Sacar del frigor\u00edfico, cubrir de forma ligera y dejar 20 minutos; reducir el tiempo en una cocina c\u00e1lida.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Revisar la envoltura<\/h4><p>Retirar \u00fanicamente malla, pl\u00e1stico o cubierta declarada no comestible. Secar la superficie si aparece condensaci\u00f3n.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Cortar contra la fibra<\/h4><p>Cortar transversalmente en lonchas de 1\u20132 mm con una hoja larga y afilada.<\/p><span class=\"tsh-cue\">Las lonchas se doblan sin romperse y no presentan un centro h\u00famedo an\u00f3malo.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Montar sin apilar<\/h4><p>Disponer las lonchas apenas solapadas, colocar el pan al lado y servir el aceite en un recipiente separado.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Servir y refrigerar<\/h4><p>Probar primero el ombolo solo y despu\u00e9s con pan. Volver a refrigerar la pieza y 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-istrian-cured-ombolo\" aria-labelledby=\"control-title-es-hr-istrian-cured-ombolo\">\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-istrian-cured-ombolo\">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 cuando la temperatura ambiente supere 25 \u00b0C.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Grosor<\/p><strong>1\u20132 mm<\/strong><p>El corte fino y transversal reduce la resistencia de la fibra.<\/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\">Loncha correosa<\/td><td data-label=\"Causa probable\">Se cort\u00f3 gruesa o en la misma direcci\u00f3n de la fibra.<\/td><td data-label=\"Correcci\u00f3n\">Girar la pieza y cortar transversalmente a 1\u20132 mm.<\/td><\/tr><tr><td data-label=\"Problema\">Bordes secos<\/td><td data-label=\"Causa probable\">Las lonchas esperaron demasiado tiempo expuestas.<\/td><td data-label=\"Correcci\u00f3n\">Cortar justo antes del servicio y cubrir de forma ligera.<\/td><\/tr><tr><td data-label=\"Problema\">Superficie viscosa u olor extra\u00f1o<\/td><td data-label=\"Causa probable\">El producto pudo deteriorarse o conservarse mal.<\/td><td data-label=\"Correcci\u00f3n\">No servirlo; seguir la etiqueta y desecharlo cuando exista duda.<\/td><\/tr><\/tbody><\/table><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"servicio-es-hr-istrian-cured-ombolo\" aria-labelledby=\"servicio-title-es-hr-istrian-cured-ombolo\">\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-istrian-cured-ombolo\">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>Ofrecer como entrante con pan y agua. No salar ni cubrir la carne con aceite antes de que cada persona la pruebe.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Envolver la pieza sin dejar aire y refrigerar seg\u00fan el productor. Consumir las lonchas abiertas cuanto antes.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Tabla m\u00e1s amplia<\/h4><p>Reducir a 30\u201340 g por persona cuando se combine con queso u otros curados.<\/p><\/section><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"preguntas-es-hr-istrian-cured-ombolo\" aria-labelledby=\"preguntas-title-es-hr-istrian-cured-ombolo\">\n<div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Respuestas breves<\/p><h3 id=\"preguntas-title-es-hr-istrian-cured-ombolo\">Preguntas sobre Ombolo curado de Istria<\/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-istrian-cured-ombolo\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfDebe cocinarse el ombolo curado?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No cuando la etiqueta lo identifica como producto curado listo para comer. El ombolo fresco es un producto distinto y s\u00ed requiere cocci\u00f3n.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-hr-istrian-cured-ombolo\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfPuede cortarse con antelaci\u00f3n?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Es posible, pero pierde aroma y humedad. La mejor textura se obtiene al cortar inmediatamente antes de servir.<\/p><\/div><\/details><\/div><\/div>\n<\/section>\n\n<section class=\"tsh-card tsh-anchor\" id=\"nutricion-es-hr-istrian-cured-ombolo\" aria-labelledby=\"nutricion-title-es-hr-istrian-cured-ombolo\">\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-istrian-cured-ombolo\">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 330 kcal<\/dd><\/div>\n<div><dt>Carbohidratos<\/dt><dd>\u2248 30 g<\/dd><\/div>\n<div><dt>Prote\u00ednas<\/dt><dd>\u2248 36 g<\/dd><\/div>\n<div><dt>Grasas<\/dt><dd>\u2248 10 g<\/dd><\/div>\n<div><dt>Fibra<\/dt><dd>\u2248 2 g<\/dd><\/div>\n<div><dt>Sodio<\/dt><dd>\u2248 1490 mg<\/dd><\/div>\n<\/dl>\n<p class=\"tsh-nutrition-note\"><strong>Porci\u00f3n:<\/strong> 67 g de ombolo con 40 g de pan y aceite. <strong>Al\u00e9rgenos:<\/strong> Gluten; posibles trazas o aditivos seg\u00fan la etiqueta del ombolo. 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\">El ombolo muestra su mejor textura en lonchas muy finas, cortadas contra la fibra y servidas sin demora.<\/p><p class=\"tsh-close-copy\">El servicio respeta el producto terminado: se confirma la etiqueta, se atempera brevemente y se corta s\u00f3lo lo necesario. Pan y aceite permanecen en segundo plano.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-hr-istrian-cured-ombolo\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Ombolo curado de Istria cortado muy fino, lomo compacto, pan r\u00fastico y servicio a temperatura ambiente\",\n  \"description\": \"El ombolo curado de Istria se sirve como lomo de cerdo compacto, atemperado brevemente y cortado en lonchas transversales muy finas. 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Secar la superficie si aparece condensaci\u00f3n.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Cortar contra la fibra\",\n      \"text\": \"Cortar transversalmente en lonchas de 1\u20132 mm con una hoja larga y afilada. Las lonchas se doblan sin romperse y no presentan un centro h\u00famedo an\u00f3malo.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Montar sin apilar\",\n      \"text\": \"Disponer las lonchas apenas solapadas, colocar el pan al lado y servir el aceite en un recipiente separado.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Servir y refrigerar\",\n      \"text\": \"Probar primero el ombolo solo y despu\u00e9s con pan. 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