{"id":289405,"date":"2026-10-24T18:26:37","date_gmt":"2026-10-24T17:26:37","guid":{"rendered":"https:\/\/zakrasnejsivimperk.cz\/?p=289405"},"modified":"2026-10-24T18:26:37","modified_gmt":"2026-10-24T17:26:37","slug":"stara-sumava-a-posumavi-podzimni-doteky-srutku-uzeneho-z-komina","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=289405","title":{"rendered":"STAR\u00c1 \u0160UMAVA A PO\u0160UMAV\u00cd: Podzimn\u00ed doteky \u0161r\u016ftku uzen\u00e9ho z kom\u00edna"},"content":{"rendered":"

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\u0160unku, co se udila doma v kou\u0159i ud\u00edrny, co byla v ka\u017ed\u00e9 chalup\u011b. Nezam\u011bniteln\u00e1 v\u016fn\u011b uzen\u00e9ho vep\u0159ov\u00e9ho boku. Skv\u011ble se hod\u00ed na serv\u00edrov\u00e1n\u00ed k pivu a spolu s k\u0159upav\u00fdm chlebem vytv\u00e1\u0159\u00ed nebesk\u00fd pokrm. Pokud jej nakr\u00e1j\u00edte na tenk\u00e9 pl\u00e1tky, bude se doslova rozpl\u00fdvat na jazyku. Jeho chu\u0165 v\u00e1s vr\u00e1t\u00ed do d\u011btstv\u00ed, kdy\u017e udili va\u0161i d\u011bde\u010dkov\u00e9 – p\u011bkn\u011b poctiv\u011b a s l\u00e1skou. Je to lahoda, kter\u00e1 nikdy neomrz\u00ed.<\/h6>\n

Dom\u00e1c\u00ed uzen\u00ed m\u00e1 v \u010cesku dlouhou tradici, kter\u00e1 se p\u016fvodn\u011b poj\u00ed p\u0159edev\u0161\u00edm se zabija\u010dkami \u2013 neodmyslitelnou sou\u010d\u00e1st\u00ed \u017eivota na vesnici. Uzen\u00ed masa a masn\u00fdch v\u00fdrobk\u016f ale z m\u00f3dy nikdy neode\u0161lo a sou\u010d\u00e1st\u00ed \u017eivota na vesnici z\u016fstalo dodnes.<\/p>\n

Historie uzen\u00ed spad\u00e1 dle n\u011bkter\u00fdch zdroj\u016f a\u017e do obdob\u00ed prav\u011bku – je z\u0159ejm\u00e9, \u017ee podobn\u00fdm zp\u016fsobem upravovali lid\u00e9 maso p\u0159ed v\u00edce ne\u017e 8000 l\u00e9ty. Od t\u00e9 doby tedy bylo dost \u010dasu na seps\u00e1n\u00ed a vyzkou\u0161en\u00ed stovek recept\u016f, z nich\u017e se n\u011bkter\u00e9 dochovaly dodnes, jin\u00e9 se v historii ztratily. Uzen\u00fd bok se zpracov\u00e1val spolu s ostatn\u00edm masem i na na\u0161em \u00fazem\u00ed. Vzhledem k tomu, \u017ee ve st\u0159edov\u011bku i novov\u011bku jedli prost\u00ed lid\u00e9 maso zpravidla pouze v ned\u011bli, bylo uzen\u00ed jedin\u00fdm zp\u016fsobem, jak uchovat maso ze zab\u00edja\u010dek po del\u0161\u00ed dobu.<\/p>\n

Doba uzen\u00ed je zachovanou tradic\u00ed z dob na\u0161ich p\u0159edk\u016f. Podzim p\u0159edstavoval obdob\u00ed, kdy se statky zazimov\u00e1valy, \u00faroda se skl\u00edzela do s\u00fdpek a spi\u017e\u00edren. A stejn\u011b tak bylo pot\u0159eba p\u0159ipravit se z\u00e1sobami na dlouhou zimu. Uzen\u00ed je ve sv\u00e9 podstat\u011b konzervace masa, d\u00edky kter\u00e9 maso d\u00e9le vydr\u017e\u00ed po\u017eivateln\u00e9. A p\u0159esn\u011b na tuto tradici navazujeme i dnes.<\/p>\n

D\u0159\u00edve se udilo v\u00fdhradn\u011b studen\u00fdm kou\u0159em. D\u016fvod\u016f pro to bylo hned n\u011bkolik, nap\u0159\u00edklad bylo na p\u0159\u00edpravu z\u00e1sob v\u00edce \u010dasu. Velk\u00e9 statky pak disponovaly cel\u00fdmi ud\u00edc\u00edmi m\u00edstnostmi, nebo se ud\u00edc\u00ed komory zabudov\u00e1valy p\u0159\u00edmo do kom\u00edn\u016f, kde se zat\u00e1p\u011blo pomalu a dlouze. A pokud \u0161lo o chud\u00e9 lidi, kter\u00fdch byla samoz\u0159ejm\u011b v\u011bt\u0161ina, ti se velice rychle nau\u010dili udit potraviny v kom\u00edn\u011b nad ohn\u011bm, kter\u00fd se nach\u00e1zel v ka\u017ed\u00e9m dom\u011b. Konzervace t\u00edmto zp\u016fsobem byla, nutno podotknout, velmi dlouhotrvaj\u00edc\u00ed a masu dod\u00e1vala nezam\u011bnitelnou chu\u0165.<\/p>\n

Byli to pravd\u011bpodobn\u011b Keltov\u00e9, kte\u0159\u00ed zavedli kulturu \u0161unky, nebo l\u00e9pe \u0159e\u010deno tradici solit vep\u0159ov\u00e9 maso, a tak ho konzervovat na del\u0161\u00ed dobu. Tak\u00e9 \u0158\u00edman\u00e9, pov\u011bstn\u00ed dobyvatel\u00e9, milovali odle\u017eelou \u0161unku, i kdy\u017e pravd\u011bpodobn\u011b za jejich \u010das\u016f byla mnohem v\u00edce slan\u00e1 ne\u017e ta dne\u0161n\u00ed. Censor Cat\u00f3n, kter\u00fd \u017eil ve druh\u00e9m tis\u00edcilet\u00ed p\u0159ed Kristem, vypr\u00e1v\u00ed o velice chutn\u00e9 konzervaci prase\u010d\u00edch k\u00fdt, kter\u00e9 se v jeho dob\u011b prosolovaly, d\u00e1le osou\u0161ely a pak lehce pot\u00edraly olejem. Tak\u00e9 Marco Terenzio Varrone, kter\u00fd \u017eil v prvn\u00edm tis\u00edcilet\u00ed p\u0159ed Kristem, ve sv\u00e9m d\u00edle \u201eDe re rustica\u201c p\u0159edstavuje Galy (kte\u0159\u00ed vlastn\u011b poch\u00e1zej\u00ed z Kelt\u016f) jako nejv\u00fdznamn\u011bj\u0161\u00ed odborn\u00edky na zpracov\u00e1n\u00ed a konzervaci vep\u0159ov\u00e9ho masa.<\/p>\n

Anglick\u00fd spisovatel John Dancer, zn\u00e1m\u00fd historik \u0159\u00edmsk\u00e9ho obdob\u00ed tvrd\u00ed, \u017ee po v\u00edt\u011bzn\u00e9 bitv\u011b na b\u0159ez\u00edch Trebbie v roce 217 p\u0159ed Kristem slavn\u00fd vojev\u016fdce Kart\u00e1ga Hanibal vstoupil do Parmy, kde byl oslavov\u00e1n jako osvoboditel. Uspo\u0159\u00e1dat p\u0159i t\u00e9to p\u0159\u00edle\u017eitosti banket, v zim\u011b a p\u0159i pov\u00e1le\u010dn\u00e9m rabov\u00e1n\u00ed prchaj\u00edc\u00edch \u0158\u00edman\u016f, se zd\u00e1lo t\u00e9m\u011b\u0159 nemo\u017en\u00e9. Vypr\u00e1v\u00ed se ale, \u017ee vesni\u010dan\u00e9 vyt\u00e1hli ze sv\u00fdch tajn\u00fdch skr\u00fd\u0161\u00ed sudy s vep\u0159ov\u00fdm nasolen\u00fdm masem. Slavn\u00fd vojev\u016fdce pr\u00fd velice ocenil tuto vo\u0148avou potravinu. Tak\u00e9 podle n\u00e1dhern\u00fdch basreli\u00e9f\u016f na vstupn\u00edch dve\u0159\u00edch Remesk\u00e9 katedr\u00e1ly m\u016f\u017eeme pochopit, \u017ee Galov\u00e9 (Francouzi \u00fazce p\u0159\u00edbuzn\u00ed s Italy) znali velmi dob\u0159e um\u011bn\u00ed konzervace a uzen\u00ed vep\u0159ov\u00e9ho masa. Sochy velk\u00e9 um\u011bleck\u00e9 a historick\u00e9 hodnoty p\u0159edstavuj\u00ed p\u0159edch\u016fdce na\u0161ich uzen\u00e1\u0159\u016f p\u0159i pr\u00e1ci, z\u00e1rove\u0148 jsou vid\u011bt r\u016fzn\u00e9 typy sal\u00e1m\u016f, mezi nimi\u017e vynikaj\u00ed \u0161unky.<\/p>\n

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P\u0159ipravuje: Miroslav K\u016eS ANDRES<\/strong><\/p>\n

Foto: archiv autora<\/strong><\/p>\n

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  \u0160unku, <\/p>\n","protected":false},"author":2,"featured_media":389362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[111],"tags":[],"jetpack_featured_media_url":"https:\/\/zakrasnejsivimperk.cz\/wp-content\/uploads\/2026\/10\/24\/ram-doteky.jpg","_links":{"self":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/289405"}],"collection":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=289405"}],"version-history":[{"count":3,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/289405\/revisions"}],"predecessor-version":[{"id":389363,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/posts\/289405\/revisions\/389363"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=\/wp\/v2\/media\/389362"}],"wp:attachment":[{"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=289405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=289405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zakrasnejsivimperk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=289405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}