{"id":4179,"date":"2026-07-25T20:27:29","date_gmt":"2026-07-25T20:27:29","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-hladetina\/"},"modified":"2026-08-05T22:48:32","modified_gmt":"2026-08-05T22:48:32","slug":"hrvatska-hladetina","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatska-hladetina\/","title":{"rendered":"Hrvatska hladetina"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old 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*,\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic *::before,\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic *::after{box-sizing:border-box}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic :where(img){max-width:100%}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-title-main,\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-title-accent{display:block}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-title b{font-weight:750}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-meta 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.gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-copy-col{min-width:0}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-intro 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auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-wrap,\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-steps-wrap,\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-practical,\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic 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li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 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4px;border-bottom:1px solid var(--gj-line);transition:background 200ms var(--gj-ease)}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:32px;height:32px;place-items:center;border-radius:50%;background:var(--gj-gold-soft);color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-step-t{margin:0 0 3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-step-x{color:var(--gj-ink-soft);font-size:14.2px;line-height:1.6}\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-cue{color:var(--gj-gold-deep);font-weight:650}\n\n\/* Practical cards *\/\n#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic 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#recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-grid,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-info-grid,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-fact,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-nutri-row>div,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-ing-group,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-info-card,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-steps>li,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-pull,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail,\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-rail *{color:#111!important}\n  #recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Hladno mesno predjelo \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\"><span class=\"gj-title-main\"><b>Hrvatska hladetina<\/b> od svinjske kolenice i nogica<\/span><span class=\"gj-title-accent gj-serif\">sa bistrom prirodnom \u017eelatinom<\/span><\/h2>\n    <p class=\"gj-sub\">Svinjska kolenica, nogice i ple\u0107ka vrlo tiho se kuvaju sa korenastim povr\u0107em, pa se meso hladi u bistrom, prirodno \u017eeliranom temeljcu.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Hladno predjelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Dugo tiho kuvanje i hla\u0111enje<\/strong><\/li>\n      <li>Te\u017eina: <strong>Zahtevno zbog vremena<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>10 porcija<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>35 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>4 h 30 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Hla\u0111enje<\/dt><dd>8 h<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>13 h 5 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 300 kcal<\/dd><\/div>\n  <\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pork-Hladetina-\u2014-Chilled-Pork-Aspic-3.webp\" alt=\"Okrugla hrvatska hladetina sa izdvojenom kri\u0161kom, komadima svinjetine i \u0161argarepe na tanjiru\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Prirodno \u017eelirani svinjski temeljac dr\u017ei komade kolenice, ple\u0107ke i \u0161argarepe u \u010distom hladnom preseku.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">Kolagen, bistar temeljac i bezbedno hla\u0111enje<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Hladetina je zimsko jelo povezano sa kori\u0161\u0107enjem svinjskih delova bogatih ko\u017eom, vezivnim tkivom i kostima. U hrvatskim krajevima pojavljuje se pod razli\u010ditim imenima i u razli\u010ditim oblicima, od vrlo meke \u017eelatine u \u010diniji do \u010dvr\u0161\u0107eg preseka koji mo\u017ee da se se\u010de na kri\u0161ke. Ova verzija se pravi od kolenice, nogica i komada ple\u0107ke, sa \u0161argarepom i korenastim povr\u0107em. Ne dodaje se industrijski \u017eelatin. \u010cvrstina dolazi iz kolagena koji se tokom dugog, tihog kuvanja pretvara u \u017eelatin i zatim ste\u017ee pri hla\u0111enju.<\/p>\n        <blockquote class=\"gj-pull\">Bistra hladetina nastaje iz jedva primetnog vrenja, ne iz sna\u017enog kuvanja koje muti masno\u0107u.<\/blockquote>\n        <p>Najva\u017eniji tehni\u010dki izbor je temperatura. Sna\u017eno klju\u010danje emulguje masno\u0107u, muti te\u010dnost i rasipa sitne \u010destice mesa kroz temeljac. Hladetina se kuva na jedva primetnom vrenju, sa povremenim mehuri\u0107ima i stalnim uklanjanjem pene u prvom satu. Meso i nogice po\u010dinju u hladnoj vodi, \u0161to omogu\u0107ava postepeno izvla\u010denje rastvorljivih proteina. Vode treba da bude tek toliko da prekrije sastojke za nekoliko centimetara. Prevelika koli\u010dina razbla\u017euje \u017eelatin i mo\u017ee ostaviti temeljac koji se ne ste\u017ee dovoljno \u010dvrsto.<\/p>\n        <p>Kolenica i nogice daju kolagen, dok ple\u0107ka obezbe\u0111uje uredne, mesnate komade. Povr\u0107e se ne dodaje odmah. Posle dva sata kuvanja luk, \u0161argarepa, celer, beli luk, lovor i biber ulaze u ve\u0107 formiran temeljac, pa zadr\u017eavaju vi\u0161e arome i ne pretvaraju se potpuno u ka\u0161u. So se koristi umereno, jer se te\u010dnost redukuje. Sir\u0107e se dodaje pred kraj u maloj koli\u010dini: ne treba da u\u010dini jelo kiselo, ve\u0107 da prese\u010de masno\u0107u i izo\u0161tri ukus ohla\u0111enog mesa, koje na niskoj temperaturi deluje bla\u017ee nego toplo.<\/p>\n        <p>Provera \u017eeliranja mo\u017ee da se uradi pre sastavljanja. Ka\u0161ika proce\u0111enog temeljca stavlja se na hladan tanjiri\u0107 i ostavlja nekoliko minuta u zamrziva\u010du. Ako se ohladi u meku, elasti\u010dnu gel-strukturu, te\u010dnost je spremna. Ako ostane sasvim vodena, temeljac se redukuje bez poklopca. Ako je vrlo tvrd i lepljiv, mo\u017ee se razrediti malom koli\u010dinom vrele vode. Ovaj test je pouzdaniji od procene lepljivosti izme\u0111u prstiju i spre\u010dava da se cela posuda ohladi bez dovoljne \u010dvrstine.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Meso se odvaja dok je dovoljno toplo da se lako o\u010disti od kostiju, ali ne toliko vrelo da se raspada u vlaknastu ka\u0161u. Ko\u017ea se mo\u017ee sitno iseckati i dodati u umerenoj koli\u010dini, dok se krupni slojevi masno\u0107e odbacuju. Temeljac se procedi kroz fino sito i pa\u017eljivo odma\u0161\u0107uje. U kalup se prvo rasporede kolutovi \u0161argarepe, zatim meso, pa bistar temeljac. Posuda se kratko ostavlja da prestane da pari, ali ne na sobnoj temperaturi du\u017ee nego \u0161to je potrebno.<\/p>\n        <p>Bezbedno hla\u0111enje je jednako va\u017eno kao i kuvanje. Velika duboka posuda hladi se sporo u sredini, pa je bolje koristiti dva ni\u017ea kalupa ili vi\u0161e manjih \u010dinija. Hladetina se stavlja u fri\u017eider \u010dim vi\u0161e ne ispu\u0161ta jaku paru i mora da se ohladi na 4 \u00b0C ili ni\u017ee. Najmanje osam sati potrebno je za potpuno stezanje. Slu\u017ei se hladna, naj\u010de\u0161\u0107e sa sir\u0107etom, lukom, hrenom ili senfom i tamnijim hlebom. Ostatak mora stalno ostati rashla\u0111en; ovo nije jelo koje se dugo dr\u017ei na stolu.<\/p>\n        <p>Kalup ne treba puniti do samog vrha. Tanak sloj temeljca iznad mesa \u0161titi povr\u0161inu od isu\u0161ivanja, ali previsoka masa ote\u017eava ravnomerno hla\u0111enje i va\u0111enje. U pojedina\u010dnim \u010dinijama odnos mesa i \u017eelatine mo\u017ee se lak\u0161e kontrolisati, a porcije se bezbednije \u010duvaju jer se ostatak velike hladetine ne vra\u0107a vi\u0161e puta iz toplije prostorije u fri\u017eider.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od kolagena u loncu do \u010distog hladnog preseka<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">Ritam dugog kuvanja i stezanja<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 5 h 5 min \u00b7 Hla\u0111enje: 8 h<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Potapanje mesa u hladnu vodu i prvo skidanje pene.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT2H\">2:00<\/time><span>Dodavanje povr\u0107a i za\u010dina u ve\u0107 formiran temeljac.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT4H30M\">4:30<\/time><span>Ce\u0111enje, odvajanje mesa i provera \u017eeliranja.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT5H5M\">5:05<\/time><span>Punjenje kalupa i brzo preme\u0161tanje u fri\u017eider.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Kolenica, svinjske nogice i ple\u0107ka po\u010dinju da se kuvaju u hladnoj vodi, zatim \u010detiri i po sata jedva kr\u010dkaju uz redovno uklanjanje pene. Povr\u0107e i za\u010dini dodaju se tek posle dva sata, kako bi zadr\u017eali aromu. Kada se meso lako odvaja od kostiju, temeljac se procedi i testira na hladnom tanjiri\u0107u. Meso se o\u010disti, masno\u0107a ukloni, a \u0161argarepa i uredni komadi mesa rasporede u ni\u017ee kalupe. Bistar temeljac se sipa preko njih i hladetina se brzo prenosi u fri\u017eider. Najmanje osam sati hla\u0111enja potrebno je da prirodni \u017eelatin napravi \u010dvrst, ali elasti\u010dan presek. Jelo se slu\u017ei hladno, u manjim porcijama, sa hrenom, senfom, sir\u0107etom ili lukom.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n          <h4 id=\"recipe-ing-1-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">Za meso i prirodni \u017eelatin<\/h4>\n          <ul>\n            <li><strong>1,2 kg svinjske kolenice sa ko\u017eom i kosti<\/strong><\/li>\n            <li><strong>600 g o\u010di\u0161\u0107enih svinjskih nogica, prese\u010denih<\/strong><\/li>\n            <li><strong>400 g svinjske ple\u0107ke u jednom komadu<\/strong><\/li>\n            <li><strong>2,5 l hladne vode<\/strong><em>Voda treba tek da prekrije meso za 2\u20133 cm.<\/em><\/li>\n          <\/ul>\n        <\/section>\n      <\/div>\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n          <h4 id=\"recipe-ing-2-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">Za aromu i sastavljanje<\/h4>\n          <ul>\n            <li><strong>200 g crnog luka, prepolovljenog<\/strong><\/li>\n            <li><strong>300 g \u0161argarepe, u krupnim komadima<\/strong><\/li>\n            <li><strong>150 g korena celera, u krupnim komadima<\/strong><\/li>\n            <li><strong>4 \u010dena belog luka, blago zgnje\u010dena<\/strong><\/li>\n            <li><strong>3 lista lovora<\/strong><\/li>\n            <li><strong>12 zrna crnog bibera<\/strong><\/li>\n            <li><strong>2 ka\u0161i\u010dice soli<\/strong><\/li>\n            <li><strong>50 ml vinskog sir\u0107eta<\/strong><\/li>\n          <\/ul>\n        <\/section>\n        <aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei celer. Senf ili hren koji se nude uz jelo mogu sadr\u017eati dodatne alergene, pa se njihove deklaracije proveravaju odvojeno. Hladetina se ne preporu\u010duje za zamenu \u017eelatina bez promene glavnih mesnih delova, jer upravo ko\u017ea, nogice i zglobovi daju potrebnu \u010dvrstinu.<\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Dugo tiho kuvanje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Slo\u017eite meso u hladnu vodu<\/p><p class=\"gj-step-x\">Kolenicu, nogice i ple\u0107ku stavite u \u0161irok lonac i prelijte hladnom vodom da ih pokrije za 2\u20133 cm. Polako zagrevajte do ta\u010dke neposredno ispod klju\u010danja.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Skidajte penu<\/p><p class=\"gj-step-x\">Tokom prvih 45 minuta redovno uklanjajte sivu penu i povr\u0161insku masno\u0107u. Odr\u017eavajte jedva primetno vrenje; te\u010dnost ne sme sna\u017eno da klju\u010da.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Dodajte povr\u0107e i za\u010dine<\/p><p class=\"gj-step-x\">Posle 2 sata dodajte luk, \u0161argarepu, celer, beli luk, lovor, biber i so. Nastavite tiho kuvanje jo\u0161 2\u20132,5 sata, dok se meso vrlo lako ne odvaja od kostiju.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Dodajte sir\u0107e<\/p><p class=\"gj-step-x\">Poslednjih 10 minuta ume\u0161ajte vinsko sir\u0107e. Probajte temeljac topao; treba da bude blago slaniji nego \u0161to \u0107e delovati kada se ohladi, ali ne preslan.<\/p><\/div><\/li>\n    <\/ol>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Ce\u0111enje, slaganje i hla\u0111enje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Odvojite meso i povr\u0107e<\/p><p class=\"gj-step-x\">Meso i povr\u0107e izvadite hvataljkama. Sa\u010duvajte \u0161argarepu, a ostalo povr\u0107e odbacite. Meso o\u010distite od kostiju, tetiva i krupnih naslaga masno\u0107e, pa ga razdvojite na uredne komade.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Procedite i testirajte temeljac<\/p><p class=\"gj-step-x\">Temeljac procedite kroz fino sito oblo\u017eeno \u010distom gazom i skinite masno\u0107u sa povr\u0161ine. Ka\u0161iku te\u010dnosti ohladite 5 minuta u zamrziva\u010du. <span class=\"gj-cue\">Ohla\u0111ena kap treba da se pretvori u mekan, elasti\u010dan gel; ako ostane vodena, temeljac redukujte bez poklopca.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Napunite kalupe<\/p><p class=\"gj-step-x\">U dva ni\u017ea kalupa rasporedite kolutove sa\u010duvane \u0161argarepe i komade mesa. Prelijte toplim proce\u0111enim temeljcem tako da sve bude pokriveno.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Brzo ohladite i stegnite<\/p><p class=\"gj-step-x\">Ostavite kalupe samo dok jaka para ne prestane, zatim ih nepokrivene stavite u fri\u017eider. Kada se povr\u0161ina ohladi, pokrijte i hladite najmanje 8 sati na 4 \u00b0C ili ni\u017ee.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Izvadite iz kalupa<\/p><p class=\"gj-step-x\">Dno kalupa kratko uronite u mlaku vodu, pre\u0111ite tankim no\u017eem uz ivicu i prevrnite hladetinu na hladan tanjir. Secite hladnim, navla\u017eenim no\u017eem.<\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Hladetina se slu\u017ei direktno iz fri\u017eidera u kri\u0161kama ili kockama. Uz nju odgovaraju tanko se\u010den crni luk, nekoliko kapi vinskog sir\u0107eta, hren ili blagi senf i kri\u0161ka ra\u017eanog ili me\u0161anog hleba.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>\u010cuvati stalno poklopljeno u fri\u017eideru na 4 \u00b0C ili ni\u017ee i potro\u0161iti u roku od 3 dana. Na sobnoj temperaturi ne sme ostati du\u017ee od 2 sata, odnosno 1 sat po veoma toplom vremenu. Zamrzavanje se ne preporu\u010duje jer \u017eelatin posle odmrzavanja pu\u0161ta vodu i gubi \u010dist presek.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Deo ple\u0107ke mo\u017ee da se zameni nemasnijim mesom sa kolenice.<\/li><li>Nekoliko zrna pimenta mo\u017ee da se doda uz crni biber za topliju aromu.<\/li><li>Hladetina mo\u017ee da se sipa u pojedina\u010dne \u010dinije umesto velikog kalupa.<\/li><li>Za izra\u017eeniji ukus belog luka jedan sitno rendan \u010den ume\u0161a se u proceden temeljac neposredno pre sipanja.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Lonac nikada ne sme sna\u017eno da klju\u010da ako je cilj bistar temeljac.<\/li><li>Ni\u017ei kalupi se hlade bezbednije i ravnomernije od jedne vrlo duboke posude.<\/li><li>Masno\u0107a se skida dok je temeljac topao, a zavr\u0161ni tanki sloj mo\u017ee se ukloniti i posle hla\u0111enja.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>\u0160irok lonac od najmanje 6 litara<\/li><li>\u0160uplja ka\u0161ika za skidanje pene<\/li><li>Fino sito i \u010dista gaza<\/li><li>Hvataljke i daska za odvajanje mesa<\/li><li>Dva niska kalupa ili vi\u0161e manjih \u010dinija<\/li><li>Digitalni termometar za fri\u017eider<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 300 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 26 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 21 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 0 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 680 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 kri\u0161ka (oko 180 g). <strong>Klju\u010dni alergeni:<\/strong> celer. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brendova, oce\u0111ivanja, upijanja masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Hladan presek<\/p>\n    <p class=\"gj-close-quote\">\u010cista \u017eelatina treba da podr\u017ei meso, a ne da ga sakrije u mutnoj, masnoj masi.<\/p>\n    <p class=\"gj-close-copy\">Hladetina nagra\u0111uje kontrolu temperature vi\u0161e nego slo\u017eene za\u010dine. Tih lonac, pa\u017eljivo ce\u0111enje i brzo hla\u0111enje daju elasti\u010dan presek i ukus koji ostaje \u010dist i kada je potpuno hladan.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-croatian-pork-hladetina-chilled-pork-aspic\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatska hladetina od svinjske kolenice i nogica sa bistrom prirodnom \u017eelatinom\",\n  \"description\": \"Svinjska kolenica, nogice i ple\u0107ka vrlo tiho se kuvaju sa korenastim povr\u0107em, pa se meso hladi u bistrom, prirodno \u017eeliranom temeljcu.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pork-Hladetina-\u2014-Chilled-Pork-Aspic-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pork-Hladetina-\u2014-Chilled-Pork-Aspic-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Pork-Hladetina-\u2014-Chilled-Pork-Aspic-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\": \"Hrvatska\",\n  \"recipeCategory\": \"Hladno predjelo\",\n  \"cookingMethod\": \"Dugo tiho kuvanje i hla\u0111enje\",\n  \"keywords\": \"recept za hrvatsku hladetinu, svinjska hladetina bez dodatog \u017eelatina, hladetina od kolenice i nogica, doma\u0107i svinjski aspik, prirodno \u017eelirani mesni temeljac\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT4H30M\",\n  \"totalTime\": \"PT13H5M\",\n  \"recipeYield\": \"10 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"300 kcal\",\n    \"carbohydrateContent\": \"3 g\",\n    \"proteinContent\": \"26 g\",\n    \"fatContent\": \"21 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"680 mg\",\n    \"servingSize\": \"1 kri\u0161ka (oko 180 g)\"\n  },\n  \"recipeIngredient\": [\n    \"1,2 kg svinjske kolenice sa ko\u017eom i kosti\",\n    \"600 g o\u010di\u0161\u0107enih svinjskih nogica, prese\u010denih\",\n    \"400 g svinjske ple\u0107ke u jednom komadu\",\n    \"2,5 l hladne vode\",\n    \"200 g crnog luka, prepolovljenog\",\n    \"300 g \u0161argarepe, u krupnim komadima\",\n    \"150 g korena celera, u krupnim komadima\",\n    \"4 \u010dena belog luka, blago zgnje\u010dena\",\n    \"3 lista lovora\",\n    \"12 zrna crnog bibera\",\n    \"2 ka\u0161i\u010dice soli\",\n    \"50 ml vinskog sir\u0107eta\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Dugo tiho kuvanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite meso u hladnu vodu\",\n          \"text\": \"Kolenicu, nogice i ple\u0107ku stavite u \u0161irok lonac i prelijte hladnom vodom da ih pokrije za 2\u20133 cm. 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