{"id":5863,"date":"2017-05-10T00:00:00","date_gmt":"2017-05-09T23:00:00","guid":{"rendered":"https:\/\/instrid.sk\/uncategorized\/slovenska-husacina-tajne-recepty-kulturne-dedicstvo-a-spickova-gastronomia\/"},"modified":"2017-05-10T00:00:00","modified_gmt":"2017-05-09T23:00:00","slug":"slovenska-husacina-tajne-recepty-kulturne-dedicstvo-a-spickova-gastronomia","status":"publish","type":"post","link":"https:\/\/instrid.sk\/en\/archiv\/slovenska-husacina-tajne-recepty-kulturne-dedicstvo-a-spickova-gastronomia\/","title":{"rendered":"Slovak goose: Secret recipes, cultural heritage and top gastronomy"},"content":{"rendered":"<h3><span lang=\"sk-SK\">Ke\u010f sa povie \u201chusacina\u201d, v\u00e4\u010d\u0161ine \u013eud\u00ed sa asi v mysli vybav\u00ed Slovensk\u00fd Grob a jeho jedine\u010dn\u00e9 postavenie v r\u00e1mci cel\u00e9ho Slovenska. T\u00e1to obec je svojou trad\u00edciou v chove a pe\u010den\u00ed hus\u00ed typickou ikonou. Lahodn\u00e1 husacina je v\u0161ak ove\u013ea viac ako iba chutn\u00fd pokrm, je to s\u00fa\u010das\u0165 slovenskej kult\u00fary a m\u00e1 svoje mimoriadne vlastnosti.<\/span><\/h3>\n<p>&nbsp;<\/p>\n<p>Husacina \u2013 to nie je iba pe\u010den\u00e9 m\u00e4so s pr\u00edlohou. Je to hotov\u00e9 kult\u00farne dedi\u010dstvo a umenie, ktor\u00e9ho korene nach\u00e1dzame v 13. storo\u010d\u00ed. Slovensk\u00fd Grob zalo\u017eili pod n\u00e1zvom Monar e\u0161te v roku 1214 nemeck\u00ed drevoruba\u010di, ktor\u00ed pracovali v Mal\u00fdch Karpatoch. Po nich sa do dediny pris\u0165ahovali Slov\u00e1ci, ktor\u00ed sa \u017eivili po\u013enohospod\u00e1rstvom a vinohradn\u00edctvom. V priebehu rokov sa obec stala typickou chovom hus\u00ed, pri\u010dom po\u010diatky predaja husaciny v Slovenskom Grobe siahaj\u00fa asi do roku 1896. Do vtedaj\u0161ej Bratislavy sa obyvatelia vyberali pred\u00e1va\u0165 prebytok svojho chovu a do roku 1989 sa vraj piekli husi skoro v ka\u017edej rodine. Zapo\u010dala sa tak trad\u00edcia, ktor\u00e1 sa dnes zachov\u00e1va u\u017e vo \u0161tvrtej gener\u00e1cii.<\/p>\n<p>&nbsp;<\/p>\n<p><span lang=\"sk-SK\">Slovensk\u00fd Grob sa stal vyh\u013ead\u00e1vanou destin\u00e1ciou pre v\u0161etk\u00fdch, ktor\u00ed sem prich\u00e1dzaj\u00fa vysk\u00fa\u0161a\u0165 vyhl\u00e1sen\u00e9 husacie \u0161peciality. A tak je tomu dodnes, ve\u010f ro\u010dne v dedine upe\u010d\u00fa 10- a\u017e 15-tis\u00edc hus\u00ed! V Slovenskom Grobe, v inak nen\u00e1padnej dedinke, nach\u00e1dzame jeden z najv\u00fdznamnej\u0161\u00edch turistick\u00fdch motiv\u00e1torov v bratislavskom kraji. Okrem jedla sa na tom podie\u013ea aj miestna kuriozita: najv\u00e4\u010d\u0161ia socha husi v strednej Eur\u00f3pe, odhalen\u00e1 pri pr\u00edle\u017eitosti podujatia \u201eKr\u00e1\u013eovstvo husaciny\u201c.<\/span><\/p>\n<p><span lang=\"sk-SK\">Husacie m\u00e4so m\u00e1 svoje \u0161pecifik\u00e1 a jedine\u010dnosti. Niet sa \u010domu \u010dudova\u0165, ke\u010f zahrani\u010dn\u00ed turisti pri n\u00e1v\u0161teve Slovenska \u017eiadaj\u00fa pr\u00e1ve toto m\u00e4so, ktor\u00e9 bolo pripraven\u00e9 poctivo. Hlboko mrazen\u00e9 husi z obchodu nedok\u00e1\u017eu prekona\u0165 vlastn\u00fd chov a nie je pravda, \u017ee v ka\u017edej re\u0161taur\u00e1cii pod\u00e1vaj\u00fa rovnako dobre upe\u010den\u00e9 m\u00e4so. <\/span><\/p>\n<p><span lang=\"sk-SK\">Aby hostina dosahovala vysok\u00fa kvalitu, je nevyhnutn\u00fd d\u00f4sledn\u00fd chov a a\u017e osemkilogramov\u00e1 hus. Jej pr\u00edprava sa pritom za\u010d\u00edna e\u0161te de\u0148 pred samotnou hostinou, pe\u010die sa potom tesne pred \u0148ou. Pr\u00e1ve preto lep\u0161ie re\u0161taur\u00e1cie vy\u017eaduj\u00fa, aby sa hostina rezervovala vopred.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span lang=\"sk-SK\"><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span lang=\"sk-SK\">Husacina sa \u010dasto porovn\u00e1va s ka\u010dacinou, dokonca sa v\u00e1m na tanieri m\u00f4\u017ee vyskytn\u00fa\u0165 aj takzvan\u00e1 husoka\u010dka. Ka\u010dacie m\u00e4so je vo v\u0161eobecnosti pova\u017eovan\u00e9 za jemnej\u0161ie, obsahuje viac tuku, husacina je tvrd\u0161ia. Kuch\u00e1ri sa v\u0161ak zhoduj\u00fa na tom, \u017ee kvalitu m\u00e4sa vo ve\u013ekej miere ovplyv\u0148uje vek hydiny a tie\u017e sp\u00f4sob jej chovu. Rovnak\u00fd druh husi m\u00f4\u017ee ma\u0165 v dvoch chovoch celkom odli\u0161n\u00fa kvalitu, preto\u017ee v jednom z nich mohla hydina vo\u013ene chodi\u0165 po l\u00fakach a popri riekach. Ako pri ka\u017edom inom chove aj tu plat\u00ed, \u017ee ve\u013ekov\u00fdroba zdraviu a kond\u00edcii zvierat neprospieva.<\/span><\/p>\n<p><span lang=\"sk-SK\">Mno\u017estvo s\u00fa\u010dasn\u00fdch n\u00e1v\u0161tevn\u00edkov Slovensk\u00e9ho Grobu m\u00e1 namieren\u00e9 pr\u00e1ve do Pivnice u Zlatej husi, ktor\u00e1 sa venuje pr\u00edprave tradi\u010dn\u00fdch husac\u00edch \u0161pecial\u00edt u\u017e od roku 1973 a dnes p\u00fd\u0161i n\u00e1v\u0161tevami nespo\u010detn\u00e9ho mno\u017estva zn\u00e1mych osobnost\u00ed zo v\u0161etk\u00fdch k\u00fatov sveta.<\/span><\/p>\n<p><span lang=\"sk-SK\">Aj napriek tomu, \u017ee v\u00e4\u010d\u0161ina n\u00e1v\u0161tevn\u00edkov smeruje do Slovensk\u00e9ho Grobu na jese\u0148, chrumkav\u00fa husacinu, \u010derven\u00fa kapustu, dom\u00e1ce lok\u0161e a niektor\u00e9 z 270 druhov lahodn\u00e9ho v\u00edna si mo\u017eno vychutna\u0165 po\u010das cel\u00e9ho roka.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span lang=\"sk-SK\">N\u00e1\u0161 tip na gurm\u00e1nsky z\u00e1\u017eitok je pr\u00e1ve ich tajn\u00e1 recept\u00fara nezamenite\u013enej pe\u010denej husi a na jazyku sa rozpl\u00fdvaj\u00facej pe\u010dienky. Symf\u00f3nia chuti sa toti\u017eto v rodine Jajcayovcov a Kisslingovcov odovzd\u00e1va u\u017e \u0161tvrt\u00fa gener\u00e1ciu.<\/span><\/p>\n<p>Pivnica u Zlatej husi pon\u00faka gurm\u00e1nske a kult\u00farne z\u00e1\u017eitky bez oh\u013eadu na ro\u010dn\u00e9 obdobie a v\u010faka autorstvu my\u0161lienky \u201eKr\u00e1\u013eovstva husaciny\u201d poskytuje autentick\u00fd n\u00e1h\u013ead do kuch\u00fd\u0148 tradi\u010dn\u00fdch grobsk\u00fdch husacin\u00e1rskych prev\u00e1dzok. Trad\u00edcia tu dost\u00e1va priam kult\u00farny rozmer, v duchu motta: \u201cTrad\u00edcie sa nedaj\u00fa inovova\u0165.\u201d<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Ke\u010f sa povie \u201chusacina\u201d, v\u00e4\u010d\u0161ine \u013eud\u00ed sa asi v mysli vybav\u00ed Slovensk\u00fd Grob a jeho jedine\u010dn\u00e9 postavenie v r\u00e1mci cel\u00e9ho Slovenska. T\u00e1to obec je svojou<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-5863","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/5863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=5863"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/5863\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=5863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=5863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=5863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}