{"id":4126,"date":"2026-07-28T16:30:27","date_gmt":"2026-07-28T16:30:27","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/slanina-fumee-croate\/"},"modified":"2026-07-28T16:30:27","modified_gmt":"2026-07-28T16:30:27","slug":"slanina-fumee-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/slanina-fumee-croate\/","title":{"rendered":"Slanina fum\u00e9e croate"},"content":{"rendered":"\n<style>\n#recipe-fr-hr-traditional-croatian-smoked-slanina{--ink:#18201e;--copy:#46514e;--line:#e7dfd4;--gold:#a36b12;--sage:#176745;--blue:#285c9d;--paper:#fff;--warm:#fffaf2;font-family:\"Barlow\",\"Segoe UI\",Arial,sans-serif;color:var(--ink);width:min(1180px,calc(100% - 20px));margin:20px auto;line-height:1.7}\n#recipe-fr-hr-traditional-croatian-smoked-slanina *,#recipe-fr-hr-traditional-croatian-smoked-slanina 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.tsh-practical-card{padding:18px}\n#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-practical-card h4{padding:0 0 8px;background:none}\n#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-nutrition-note{margin-top:14px;color:#68726f}\n#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-close{padding:28px;background:#192622;color:#fff}\n#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-close-kicker{color:#f1c878;font-size:11px;text-transform:uppercase;font-weight:800}\n#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-close-quote{font-size:24px;font-weight:750;margin-top:7px}\n#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-close-copy{color:#ccd6d2;margin-top:8px}\n@media(max-width:650px){#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-title-wrap,#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-card-body{padding:20px}#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-ingredient-card li{grid-template-columns:90px 1fr}}\n@media print{#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-quick-nav,#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-hero{display:none}#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-card,#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-masthead,#recipe-fr-hr-traditional-croatian-smoked-slanina .tsh-close{box-shadow:none;border-radius:0}}\n<\/style>\n<section id=\"recipe-fr-hr-traditional-croatian-smoked-slanina\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-traditional-croatian-smoked-slanina\" aria-describedby=\"recipe-summary-fr-hr-traditional-croatian-smoked-slanina\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Version \u00e9ditoriale test\u00e9e \u00b7 rep\u00e8res pr\u00e9cis<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-fr-hr-traditional-croatian-smoked-slanina\"><span class=\"tsh-title-main\"><b>Slanina fum\u00e9e croate<\/b>,<\/span><span class=\"tsh-title-accent\">poitrine de porc sal\u00e9e puis fum\u00e9e \u00e0 froid sous contr\u00f4le<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-fr-hr-traditional-croatian-smoked-slanina\">La slanina combine une salaison r\u00e9guli\u00e8re, un s\u00e9chage de surface complet et une fum\u00e9e froide l\u00e9g\u00e8re. La pr\u00e9paration exige une enceinte d\u00e9di\u00e9e, un sel de salaison homologu\u00e9 et une temp\u00e9rature strictement contr\u00f4l\u00e9e; elle ne convient pas \u00e0 un fumage improvis\u00e9.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classification de la recette\"><li>Charcuterie fum\u00e9e<\/li><li>Cuisine croate<\/li><li>Salaison et fumage froid<\/li><li>Expert<\/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\/Traditional-Croatian-Smoked-Slanina-3.webp\" alt=\"Slanina fum\u00e9e croate pr\u00e9sent\u00e9 dans son cadrage horizontal, avec les \u00e9l\u00e9ments visibles du plat\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Slanina fum\u00e9e croate: vue horizontale du plat termin\u00e9, montrant sa texture et sa pr\u00e9sentation.<\/figcaption><\/figure>\n<dl class=\"tsh-facts\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>24 portions<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>Sans cuisson<\/dd><\/div><div class=\"tsh-fact\"><dt>Repos \/ maturation<\/dt><dd>10 jours<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>10 jours<\/dd><\/div><div class=\"tsh-fact\"><dt>Par portion<\/dt><dd>\u2248 320 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide\"><a href=\"#apercu-fr-hr-traditional-croatian-smoked-slanina\">Aper\u00e7u<\/a><a href=\"#ingredients-fr-hr-traditional-croatian-smoked-slanina\">Ingr\u00e9dients<\/a><a href=\"#preparation-fr-hr-traditional-croatian-smoked-slanina\">Pr\u00e9paration<\/a><a href=\"#conseils-fr-hr-traditional-croatian-smoked-slanina\">Conseils<\/a><a href=\"#nutrition-fr-hr-traditional-croatian-smoked-slanina\">Nutrition<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"apercu-fr-hr-traditional-croatian-smoked-slanina\" aria-labelledby=\"apercu-title-fr-hr-traditional-croatian-smoked-slanina\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">01 \u00b7 Contexte et logique<\/p><h3 id=\"apercu-title-fr-hr-traditional-croatian-smoked-slanina\">Comprendre le plat avant de commencer<\/h3><p class=\"tsh-head-copy\">Les rep\u00e8res de texture et de temp\u00e9rature priment sur un chronom\u00e9trage aveugle.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La slanina combine une salaison r\u00e9guli\u00e8re, un s\u00e9chage de surface complet et une fum\u00e9e froide l\u00e9g\u00e8re. La pr\u00e9paration exige une enceinte d\u00e9di\u00e9e, un sel de salaison homologu\u00e9 et une temp\u00e9rature strictement contr\u00f4l\u00e9e; elle ne convient pas \u00e0 un fumage improvis\u00e9.<\/p><p>La r\u00e9ussite d\u00e9pend d\u2019un contr\u00f4le pr\u00e9cis de la chaleur, de l\u2019humidit\u00e9 et de la texture. Les quantit\u00e9s sont calibr\u00e9es pour 24 portions, avec des rep\u00e8res visuels qui permettent d\u2019ajuster la dur\u00e9e sans masquer le caract\u00e8re du plat.<\/p><p>Le service reste volontairement simple: le plat doit arriver \u00e0 la bonne temp\u00e9rature, avec une texture nette et un assaisonnement lisible. Les restes sont refroidis rapidement, conserv\u00e9s au r\u00e9frig\u00e9rateur et consomm\u00e9s dans un d\u00e9lai adapt\u00e9 \u00e0 la pr\u00e9paration.<\/p><\/div><div class=\"tsh-prose\"><p>Le mat\u00e9riel doit \u00eatre pr\u00e9par\u00e9 avant le d\u00e9but de la cuisson. Les ingr\u00e9dients froids restent au froid jusqu\u2019\u00e0 leur utilisation, et les produits cuits ne retournent jamais sur une planche ayant touch\u00e9 des aliments crus.<\/p><p>La recette conserve les termes croates reconnus lorsqu\u2019ils sont utiles, tout en donnant des instructions fran\u00e7aises directement ex\u00e9cutables. Les variations propos\u00e9es ne modifient ni la structure ni les contraintes de s\u00e9curit\u00e9 du plat.<\/p><\/div><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-hr-traditional-croatian-smoked-slanina\" aria-labelledby=\"ingredients-title-fr-hr-traditional-croatian-smoked-slanina\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">02 \u00b7 Mise en place<\/p><h3 id=\"ingredients-title-fr-hr-traditional-croatian-smoked-slanina\">Ingr\u00e9dients pour 24 portions<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\"><h4>Composants de la recette<\/h4><ul><li><span class=\"tsh-amount\">2000 g<\/span><span>poitrine de porc avec couenne<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>sel de salaison nitrit\u00e9, ou dose exacte du fabricant<\/span><\/li><li><span class=\"tsh-amount\">12 g<\/span><span>poivre noir concass\u00e9<\/span><\/li><li><span class=\"tsh-amount\">10 g<\/span><span>ail s\u00e9ch\u00e9<\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>paprika doux<\/span><\/li><li><span class=\"tsh-amount\">2<\/span><span>feuilles de laurier \u00e9miett\u00e9es<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\"><strong>Allerg\u00e8nes.<\/strong> aucun allerg\u00e8ne majeur intrins\u00e8que.<\/aside><aside class=\"tsh-note\"><strong>Mat\u00e9riel.<\/strong> Balance, couteau bien aiguis\u00e9, r\u00e9cipient adapt\u00e9 et thermom\u00e8tre lorsque la s\u00e9curit\u00e9 ou la texture l\u2019exige.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparation-fr-hr-traditional-croatian-smoked-slanina\" aria-labelledby=\"preparation-title-fr-hr-traditional-croatian-smoked-slanina\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">03 \u00b7 M\u00e9thode<\/p><h3 id=\"preparation-title-fr-hr-traditional-croatian-smoked-slanina\">Pr\u00e9paration pas \u00e0 pas<\/h3><\/div><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>Peser et doser<\/h4><p>Peser la poitrine et calculer le sel de salaison uniquement selon la notice du produit utilis\u00e9.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Frotter<\/h4><p>M\u00e9langer les assaisonnements, masser toute la surface et placer la viande dans un sac alimentaire ferm\u00e9.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Saler au froid<\/h4><p>R\u00e9frig\u00e9rer entre 0 et 4 \u00b0C pendant 7 \u00e0 10 jours, en retournant le sac chaque jour.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Rincer et s\u00e9cher<\/h4><p>Rincer rapidement, s\u00e9cher, puis laisser sur grille au froid 24 heures jusqu\u2019\u00e0 formation d\u2019une pellicule s\u00e8che.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Fumer \u00e0 froid<\/h4><p>Fumer uniquement dans une installation contr\u00f4l\u00e9e, en maintenant la viande sous la limite prescrite par le protocole de salaison.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Affiner<\/h4><p>Suspendre dans une enceinte ventil\u00e9e et contr\u00f4l\u00e9e jusqu\u2019\u00e0 texture ferme et perte de poids pr\u00e9vue.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Conserver<\/h4><p>Emballer et garder au froid; cuire avant consommation si le protocole de salaison ne garantit pas un produit pr\u00eat \u00e0 manger.<\/p><\/div><\/li><\/ol><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"conseils-fr-hr-traditional-croatian-smoked-slanina\" aria-labelledby=\"conseils-title-fr-hr-traditional-croatian-smoked-slanina\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">04 \u00b7 Service et conservation<\/p><h3 id=\"conseils-title-fr-hr-traditional-croatian-smoked-slanina\">Conseils pratiques<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Service<\/h4><p>Servir \u00e0 la temp\u00e9rature indiqu\u00e9e par la nature du plat, dans des portions r\u00e9guli\u00e8res et sans masquer la texture par une garniture excessive.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservation<\/h4><p>Refroidir les pr\u00e9parations cuites rapidement et les placer au r\u00e9frig\u00e9rateur sous deux heures. Les charcuteries suivent exclusivement leur protocole de salaison et de maturation.<\/p><\/section><section class=\"tsh-practical-card\"><h4>R\u00e9chauffage<\/h4><p>R\u00e9chauffer doucement les soupes et rago\u00fbts jusqu\u2019\u00e0 fr\u00e9missement. Les desserts froids et charcuteries se servent sans r\u00e9chauffage, selon leur protocole.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-hr-traditional-croatian-smoked-slanina\" aria-labelledby=\"nutrition-title-fr-hr-traditional-croatian-smoked-slanina\"><div class=\"tsh-card-head\"><p class=\"tsh-kicker\">05 \u00b7 Estimation par portion<\/p><h3 id=\"nutrition-title-fr-hr-traditional-croatian-smoked-slanina\">Valeurs nutritionnelles<\/h3><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 320 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 30 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=\"tsh-nutrition-note\"><strong>Portion:<\/strong> 1 portion sur 24. Estimation fond\u00e9e sur des valeurs de composition usuelles; les marques, le parage, l\u2019absorption et le portionnement modifient le r\u00e9sultat r\u00e9el.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat attendu<\/p><p class=\"tsh-close-quote\">Slanina fum\u00e9e croate, poitrine de porc sal\u00e9e puis fum\u00e9e \u00e0 froid sous contr\u00f4le.<\/p><p class=\"tsh-close-copy\">Une ex\u00e9cution calme, des temp\u00e9ratures contr\u00f4l\u00e9es et des rep\u00e8res visuels pr\u00e9cis donnent un r\u00e9sultat r\u00e9gulier sans surcharger le plat.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-traditional-croatian-smoked-slanina\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Slanina fum\u00e9e croate, poitrine de porc sal\u00e9e puis fum\u00e9e \u00e0 froid sous contr\u00f4le\",\"description\":\"La slanina combine une salaison r\u00e9guli\u00e8re, un s\u00e9chage de surface complet et une fum\u00e9e froide l\u00e9g\u00e8re. 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