{"id":363212,"date":"2025-12-19T19:42:34","date_gmt":"2025-12-19T18:42:34","guid":{"rendered":"https:\/\/zakrasnejsivimperk.cz\/?p=363212"},"modified":"2025-12-19T19:42:34","modified_gmt":"2025-12-19T18:42:34","slug":"z-archivu-a-kronik-adventni-uzene-z-komina","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=363212","title":{"rendered":"Z ARCHIV\u016e A KRONIK: Adventn\u00ed uzen\u00e9 z kom\u00edna"},"content":{"rendered":"

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Historie uzen\u00e9ho masa v obdob\u00ed adventu souvis\u00ed s tradi\u010dn\u00edmi zabija\u010dkami a pot\u0159ebou uchovat maso na zimu, kdy nebyly dostupn\u00e9 jin\u00e9 metody konzervace. Vzhledem k tomu, \u017ee prost\u00ed lid\u00e9 maso jedli hlavn\u011b v ned\u011bli a v obdob\u00ed adventu prob\u00edhaly p\u0159\u00edpravy na V\u00e1noce a oslavy, uzen\u00e9 maso se stalo d\u016fle\u017eit\u00fdm zp\u016fsobem, jak uchovat maso ze zabija\u010dek po del\u0161\u00ed dobu. Uzen\u00ed znamen\u00e1 pro mnoho lid\u00ed ka\u017edoro\u010dn\u00ed tradi\u010dn\u00ed v\u00fdrobu vo\u0148av\u00fdch pochoutek, na kter\u00fdch si pak b\u011bhem zimy pochutn\u00e1vaj\u00ed. M\u011bs\u00edc trp\u011bliv\u00e9ho \u010dek\u00e1n\u00ed a nakonec gurm\u00e1nsk\u00fd z\u00e1\u017eitek.<\/h6>\n

Dom\u00e1c\u00ed uzen\u00ed, to je \u010desk\u00e1 a moravsk\u00e1 v\u00fdsada. Pr\u00e1v\u011b s bl\u00ed\u017e\u00edc\u00ed se zimou je kou\u0159 ze zahradn\u00edch ud\u00edren st\u00e1le \u010dast\u011bj\u0161\u00edm pr\u016fvodcem po na\u0161ich vesnic\u00edch. Ten, kdo poznal, jak von\u00ed a chutnaj\u00ed maso, klob\u00e1ska \u010derstv\u011b vyta\u017een\u00e9 z ud\u00edrny, se na tento a\u017e ritu\u00e1ln\u00ed okam\u017eik t\u011b\u0161\u00ed dlouho dop\u0159edu. Snad ka\u017ed\u00e9ho chlapa zvedne ze \u017eidle v\u016fn\u011b uzen\u00e9ho masa. V m\u00fdch vzpom\u00ednk\u00e1ch dominuje n\u011bkolik v\u00fdrazn\u00fdch chut\u00ed a v\u016fn\u00ed, kter\u00e9 mne pak doprov\u00e1zej\u00ed cel\u00fdm \u017eivotem. Jednou z nich je chu\u0165 a v\u016fn\u011b \u0161unky z kom\u00edna.<\/p>\n

Uzen\u00ed je jedn\u00edm z t\u011bch, kter\u00e9 p\u0159ich\u00e1zej\u00ed ke slovu ve chv\u00edli, kdy ze strom\u016f opad\u00e1 posledn\u00ed list\u00ed. Lahodn\u00e1 v\u016fn\u011b uzen\u00e9ho masa n\u00e1s prov\u00e1z\u00ed po cel\u00fd \u017eivot. Chu\u0165 uzen\u00e9ho masa, ale p\u0159edev\u0161\u00edm jeho v\u016fn\u011b je alchymii ka\u017ed\u00e9ho \u0159ezn\u00edka. V\u016fn\u011b kou\u0159e prostupuj\u00edc\u00ed masem v n\u00e1s evokuje n\u011bco prad\u00e1vn\u00e9ho. P\u0159en\u00e1\u0161\u00ed n\u00e1s do dob otev\u0159en\u00fdch oh\u0148\u016f, oblohy pln\u00e9 hv\u011bzd a pomalu plynouc\u00edho \u010dasu. Kdy\u017e se mluv\u00ed o uzen\u00ed masa, ka\u017ed\u00fd si hned p\u0159edstav\u00ed klasick\u00fd Ladovsk\u00fd zabija\u010dkov\u00fd obr\u00e1zek \u2013 zasn\u011b\u017eenou vesnici, kou\u0159\u00edc\u00ed kom\u00ednky, ud\u00edrna kr\u00e1sn\u011b vystav\u011bn\u00e1 skoro jako mal\u00fd domek.<\/p>\n

V \u010desk\u00e9 tradici m\u00e1 uzen\u00ed zvl\u00e1\u0161tn\u00ed m\u00edsto. Ka\u017ed\u00e1 chalupa m\u011bla svou ud\u00edrnu. Zabija\u010dka bez uzen\u00ed? Nemysliteln\u00e1. Uzen\u00ed bylo sou\u010d\u00e1st\u00ed \u017eivota, rodinn\u00fdch ritu\u00e1l\u016f i sousedsk\u00fdch setk\u00e1n\u00ed. A pak je tu doba ochutn\u00e1vky. Kone\u010dn\u00fd v\u00fdsledek v\u011bt\u0161inou p\u0159ed\u010d\u00ed v\u0161echna o\u010dek\u00e1v\u00e1n\u00ed. U\u017e p\u0159i prvn\u00edm nakrojen\u00ed se v\u0161em p\u0159\u00edtomn\u00fdm sb\u00edhaj\u00ed sliny. Chu\u0165 si s v\u016fn\u00ed v ni\u010dem nezad\u00e1 a tak prvn\u00ed \u0161r\u016ftka okam\u017eit\u011b miz\u00ed v tr\u00e1v\u00edc\u00edch traktech v\u0161ech, kte\u0159\u00ed se na uzen\u00ed pod\u00edleli, \u010di jenom tak \u201en\u00e1hodou\u201c \u0161li zrovna kolem. Dlu\u017eno ov\u0161em dodat, \u017ee mnoz\u00ed z mlsaj\u00edc\u00edch m\u00edvaj\u00ed n\u00e1sledn\u011b trochu bou\u0159livou noc, proto\u017ee p\u0159edev\u0161\u00edm \u017elu\u010dn\u00edk m\u00edv\u00e1 na tepl\u00e9 uzen\u00e9 trochu jin\u00fd n\u00e1zor.<\/p>\n

Sedl\u00e1ci tak p\u0159ipravovali uzen\u00e1 masa v\u011bt\u0161inou pro cel\u00e9 vesnice a pro dobrou pov\u011bst se museli postarat o to, jak maso konzervovat. K t\u011bmto \u00fa\u010del\u016fm pr\u00e1v\u011b slou\u017eilo nasolov\u00e1n\u00ed a uzen\u00ed. V minulosti se udilo v \u0161irok\u00fdch kom\u00ednech, kter\u00e9 \u00fastily na p\u016fd\u011b. Na uzen\u00ed se na\u0161t\u00edpalo bukov\u00e9 d\u0159\u00edv\u00ed, n\u011bkde p\u0159id\u00e1vali i d\u0159evo \u0161vestkov\u00e9, ojedin\u011ble i ol\u0161ov\u00e9, pro dobrou chu\u0165 i v\u016fni se na ohe\u0148 polo\u017eil i jalovec. Nejd\u0159\u00edve se zatopilo siln\u011bji a maso z\u010dervenalo a zat\u00e1hlo se, potom se ohe\u0148 jen udr\u017eoval, aby h\u0159\u00e1l a slab\u011b kou\u0159il. Je\u0161t\u011b v minul\u00e9m stolet\u00ed se udily velk\u00e9 kusy masa, nap\u0159. cel\u00e1 vep\u0159ov\u00e1 k\u00fdta.<\/p>\n

Ke spr\u00e1vn\u00e9mu vyuzen\u00ed masa bylo zapot\u0159eb\u00ed zna\u010dn\u00fdch zku\u0161enost\u00ed, kter\u00e9 se p\u0159ed\u00e1valy z generace na generaci. Vyuzen\u00e9 maso se v\u011b\u0161elo v komo\u0159e na h\u00e1k nebo na bidlo u stropu, pop\u0159\u00edpad\u011b na hambalky (tr\u00e1my) na p\u016fd\u011b, aby na n\u011b nemohla ko\u010dka \u010di jin\u00e1 zv\u00ed\u0159ata. Uzen\u00e9 maso bylo obl\u00edben\u00e9 nap\u0159\u00edklad s k\u0159enovou om\u00e1\u010dkou nebo se va\u0159ila uzen\u00e1 pol\u00e9vka s kroupami \u010di brambory. Hodn\u011b chud\u00ed lid\u00e9 maso neudili, jen ho pov\u011bsili na p\u016fdu.<\/p>\n

V\u00fdroba uzen\u00e9ho masa m\u00e1 dlouhou tradici. 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

A je\u0161t\u011b z policejn\u00edho z\u00e1pisu: L\u00e1kav\u00e1 v\u016fn\u011b uzen\u00e9ho masa<\/em><\/strong>
\nV\u016fn\u011b uzen\u00e9ho masa m\u016f\u017ee b\u00fdt n\u011bkdy naprosto omamn\u00e1. No\u010dn\u00edho nespavce ve Sv\u011btnov\u011b z\u0159ejm\u011b zm\u00e1tla natolik, \u017ee n\u011bkdy na p\u0159elomu 1. a 2. \u00fanora 2010 vyp\u00e1\u010dil okno, vlezl do masn\u00e9 prodejny a nalo\u017eil si 10 kg uzen\u00e9ho. Po dobr\u00e9m j\u00eddle cigaretka, tak pro\u010d si nevz\u00edt cel\u00fd karton a n\u011bjak\u00e1 ta korunka na p\u0159ilep\u0161enou se taky hod\u00ed. Majitel r\u00e1no s\u010d\u00edtal jen \u0161kody, kter\u00e9 \u010din\u00ed t\u00e9m\u011b\u0159 5000 korun.<\/em> (nprap.Petra \u0160m\u00eddov\u00e1)<\/p>\n

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

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

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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