{"id":3874,"date":"2026-07-26T14:51:41","date_gmt":"2026-07-26T14:51:41","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/panceta-dalmate\/"},"modified":"2026-07-26T14:51:41","modified_gmt":"2026-07-26T14:51:41","slug":"panceta-dalmate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/panceta-dalmate\/","title":{"rendered":"Panceta dalmate"},"content":{"rendered":"\n<style>\n#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly{--bg:#f5f2eb;--surface:#fffdfa;--ink:#1d2421;--soft:#4b5550;--muted:#69706c;--gold:#8f6318;--night:#24312e;--line:rgba(36,49,46,.14);--serif:Georgia,\"Times New Roman\",serif;--sans:\"Barlow\",\"Segoe UI\",Arial,sans-serif;box-sizing:border-box;width:min(1040px,calc(100% - 24px));margin:24px auto;padding:clamp(24px,4vw,48px);border:1px solid var(--line);border-radius:20px;background:var(--bg);color:var(--ink);font:400 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var(--gold);border-radius:14px;background:var(--surface)}\n#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-close-quote{font:italic 21px\/1.4 var(--serif)}\n@media(max-width:760px){#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly{width:calc(100% - 12px);padding:24px 16px}#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-intro-grid,#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-ing-grid,#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-info-grid{grid-template-columns:1fr}#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-facts,#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-nutri-row{grid-template-columns:repeat(2,1fr)}#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-rail-track{grid-template-columns:1fr}}\n@media print{#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly{width:100%;margin:0;padding:0;border:0;box-shadow:none;background:#fff}#fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly .gj-hero{display:none}}\n<\/style>\n<section id=\"recipe-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cuisine croate \u00b7 Charcuterie \u00b7 Recette<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><span class=\"gj-title-main\"><b>Panceta dalmate<\/b> sal\u00e9e, s\u00e9ch\u00e9e et l\u00e9g\u00e8rement fum\u00e9e<\/span><span class=\"gj-title-accent gj-serif\">tranch\u00e9e finement apr\u00e8s affinage<\/span><\/h2>\n<p class=\"gj-sub\">Une panceta dalmate de poitrine de porc sal\u00e9e, assaisonn\u00e9e, l\u00e9g\u00e8rement fum\u00e9e puis s\u00e9ch\u00e9e jusqu\u2019\u00e0 une texture ferme et souple.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informations principales\"><li>Cat\u00e9gorie : <strong>Charcuterie<\/strong><\/li><li>Cuisine : <strong>Croate<\/strong><\/li><li>M\u00e9thode : <strong>Salage, fumage et s\u00e9chage<\/strong><\/li><li>Difficult\u00e9 : <strong>Avanc\u00e9<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>24 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>4 h de fumage<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>28 jours<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>28 jours et 4 h 45<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 260 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\/Dalmatinska-Panceta-\u2014-Dalmatian-Dry-Cured-Pork-Belly-3.webp\" alt=\"tranches fines de poitrine de porc s\u00e9ch\u00e9e montrant des couches nettes de viande rouge sombre et de graisse blanche sur une planche\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Tranches fines de poitrine de porc s\u00e9ch\u00e9e montrant des couches nettes de viande rouge sombre et de graisse blanche sur une planche.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-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-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Contexte, go\u00fbt et technique<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p>La panceta dalmate est une poitrine de porc conserv\u00e9e par salage, s\u00e9chage et, selon les pratiques, une l\u00e9g\u00e8re exposition \u00e0 la fum\u00e9e. La m\u00e9thode exige davantage de contr\u00f4le qu\u2019une recette cuite imm\u00e9diatement, car la s\u00e9curit\u00e9 d\u00e9pend de la qualit\u00e9 de la viande, de la pr\u00e9cision du sel, de la temp\u00e9rature et de l\u2019humidit\u00e9. Le salage est calcul\u00e9 en pourcentage du poids de la poitrine afin d\u2019\u00e9viter les approximations par volume.<\/p><blockquote class=\"gj-pull\">La poitrine est par\u00e9e, sal\u00e9e avec un m\u00e9lange pr\u00e9cis\u00e9ment pes\u00e9, retourn\u00e9e quotidiennement au froid, puis s\u00e9ch\u00e9e en surface. Apr\u00e8s un fumage froid discret, elle s\u2019affine jusqu\u2019\u00e0 une perte de poids d\u2019environ 25 \u00e0 30 %.<\/blockquote><\/div><div class=\"gj-copy-col\"><p>Apr\u00e8s une semaine au froid, la surface est s\u00e9ch\u00e9e avant un fumage l\u00e9ger qui parfume sans chauffer la graisse. L\u2019affinage se juge par la perte de poids et par l\u2019\u00e9tat du produit, non par un nombre de jours rigide. Une pi\u00e8ce pr\u00eate doit \u00eatre ferme mais encore souple, avec une graisse nette et une odeur saine. Dans un environnement domestique o\u00f9 temp\u00e9rature et humidit\u00e9 ne peuvent pas \u00eatre maintenues, un r\u00e9frig\u00e9rateur adapt\u00e9 ou l\u2019intervention d\u2019un charcutier exp\u00e9riment\u00e9 reste pr\u00e9f\u00e9rable.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\"><h3 id=\"recipe-timeline-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Rythme de pr\u00e9paration<\/h3><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time>0:00<\/time><span>Mise en place et pes\u00e9e.<\/span><\/li><li class=\"gj-rail-stop\"><time>45 min<\/time><span>Pr\u00e9paration principale termin\u00e9e.<\/span><\/li><li class=\"gj-rail-stop\"><time>4 h de fumage<\/time><span>Cuisson et contr\u00f4le de texture.<\/span><\/li><li class=\"gj-rail-stop\"><time>28 jours et 4 h 45<\/time><span>Repos \u00e9ventuel et service.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> La poitrine est par\u00e9e, sal\u00e9e avec un m\u00e9lange pr\u00e9cis\u00e9ment pes\u00e9, retourn\u00e9e quotidiennement au froid, puis s\u00e9ch\u00e9e en surface. Apr\u00e8s un fumage froid discret, elle s\u2019affine jusqu\u2019\u00e0 une perte de poids d\u2019environ 25 \u00e0 30 %.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-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-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\"><section class=\"gj-ing-group\"><h4>Pour la recette<\/h4><ul><li><strong>2 kg de poitrine de porc fra\u00eeche avec couenne<\/strong><\/li>\n<li><strong>50 g de sel fin non iod\u00e9<\/strong><\/li>\n<li><strong>5 g de poivre noir concass\u00e9<\/strong><\/li>\n<li><strong>4 g d\u2019ail s\u00e9ch\u00e9 moulu<\/strong><\/li>\n<li><strong>3 g de laurier moulu<\/strong><\/li>\n<li><strong>2 g de paprika doux<\/strong><\/li><\/ul><\/section><div><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes.<\/strong> aucun allerg\u00e8ne majeur obligatoire. Les produits emball\u00e9s doivent \u00eatre v\u00e9rifi\u00e9s selon leur \u00e9tiquette.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-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-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div><h4 class=\"gj-stage\">Pr\u00e9paration et cuisson<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Peser et parer<\/p><p class=\"gj-step-x\">Parer les bords sans retirer la couenne. Peser pr\u00e9cis\u00e9ment la poitrine pour calculer et v\u00e9rifier la quantit\u00e9 de sel.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Appliquer le m\u00e9lange de salage<\/p><p class=\"gj-step-x\">M\u00e9langer le sel, le poivre, l\u2019ail, le laurier et le paprika. Frotter uniform\u00e9ment toutes les faces, puis placer la poitrine dans un sac alimentaire.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Saler au froid<\/p><p class=\"gj-step-x\">R\u00e9frig\u00e9rer entre 2 et 4 \u00b0C pendant 7 jours, en retournant le sac chaque jour. Le sel doit rester r\u00e9parti sur toute la surface.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Rincer et s\u00e9cher<\/p><p class=\"gj-step-x\">Rincer tr\u00e8s bri\u00e8vement, \u00e9ponger puis laisser s\u00e9cher 24 heures au r\u00e9frig\u00e9rateur sur une grille, sans couvrir.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Fumer \u00e0 froid<\/p><p class=\"gj-step-x\">Fumer \u00e0 froid 3 \u00e0 4 heures avec une fum\u00e9e l\u00e9g\u00e8re, en maintenant le produit sous 25 \u00b0C. Ne pas utiliser un fumage chaud qui cuirait la graisse.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Faire s\u00e9cher<\/p><p class=\"gj-step-x\">Suspendre dans un espace propre \u00e0 10\u201315 \u00b0C et 70\u201380 % d\u2019humidit\u00e9 relative jusqu\u2019\u00e0 environ 25 \u00e0 30 % de perte de poids, g\u00e9n\u00e9ralement 3 semaines ou davantage.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Contr\u00f4ler avant consommation<\/p><p class=\"gj-step-x\">La panceta doit sentir proprement la viande s\u00e9ch\u00e9e et la fum\u00e9e, sans surface visqueuse ni odeur aigre. R\u00e9frig\u00e9rer si les conditions d\u2019affinage ne sont pas parfaitement contr\u00f4l\u00e9es.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-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-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Trancher tr\u00e8s finement et servir avec pain, fromage, olives ou comme base aromatique de soupes et rago\u00fbts. Cuire la panceta lorsqu\u2019elle est int\u00e9gr\u00e9e \u00e0 un plat chaud.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conserver sous vide ou bien emball\u00e9e au r\u00e9frig\u00e9rateur jusqu\u2019\u00e0 4 semaines apr\u00e8s affinage. Congeler en portions jusqu\u2019\u00e0 3 mois.<\/p><\/section><section class=\"gj-info-card\"><h4>Quatre variantes possibles<\/h4><ul><li>Omettre le paprika pour un profil plus sobre.<\/li><li>Employer davantage de poivre noir concass\u00e9.<\/li><li>Faire s\u00e9cher sans fumage dans un espace adapt\u00e9.<\/li><li>Ajouter une petite quantit\u00e9 de graines de fenouil \u00e9cras\u00e9es.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Peser le sel avec une balance au gramme.<\/li><li>Maintenir le fumage sous 25 \u00b0C.<\/li><li>Suivre la perte de poids plut\u00f4t qu\u2019un calendrier fixe.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><p>Balance pr\u00e9cise, sac alimentaire, grille, thermom\u00e8tre, hygrom\u00e8tre, dispositif s\u00fbr de fumage froid.<\/p><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-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-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 260 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 12 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 23 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 980 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 40 g. Estimation approximative fond\u00e9e sur des valeurs nutritionnelles de r\u00e9f\u00e9rence ; les marques, le parage, l\u2019absorption et le portionnement modifient le r\u00e9sultat r\u00e9el.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-quote\">Une panceta dalmate de poitrine de porc sal\u00e9e, assaisonn\u00e9e, l\u00e9g\u00e8rement fum\u00e9e puis s\u00e9ch\u00e9e jusqu\u2019\u00e0 une texture ferme et souple.<\/p><p>La pr\u00e9cision des temps, de la temp\u00e9rature et des rep\u00e8res visuels donne un r\u00e9sultat r\u00e9gulier sans masquer le caract\u00e8re du plat.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-dalmatinska-panceta-dalmatian-dry-cured-pork-belly\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Panceta dalmate sal\u00e9e, s\u00e9ch\u00e9e et l\u00e9g\u00e8rement fum\u00e9e tranch\u00e9e finement apr\u00e8s affinage\",\n  \"description\": \"Une panceta dalmate de poitrine de porc sal\u00e9e, assaisonn\u00e9e, l\u00e9g\u00e8rement fum\u00e9e puis s\u00e9ch\u00e9e jusqu\u2019\u00e0 une texture ferme et souple.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"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\",\n    \"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\",\n    \"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\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Charcuterie\",\n  \"cookingMethod\": \"Salage, fumage et s\u00e9chage\",\n  \"keywords\": \"recette de panceta dalmate, poitrine de porc s\u00e9ch\u00e9e croate,panceta fum\u00e9e maison,salaison de poitrine de porc\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT4H\",\n  \"totalTime\": \"P28DT4H45M\",\n  \"recipeYield\": \"24 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"260 kcal\",\n    \"carbohydrateContent\": \"1 g\",\n    \"proteinContent\": \"12 g\",\n    \"fatContent\": \"23 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"980 mg\",\n    \"servingSize\": \"40 g\"\n  },\n  \"recipeIngredient\": [\n    \"2 kg de poitrine de porc fra\u00eeche avec couenne\",\n    \"50 g de sel fin non iod\u00e9\",\n    \"5 g de poivre noir concass\u00e9\",\n    \"4 g d\u2019ail s\u00e9ch\u00e9 moulu\",\n    \"3 g de laurier moulu\",\n    \"2 g de paprika doux\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Peser et parer\",\n      \"text\": \"Parer les bords sans retirer la couenne. 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