{"id":4805,"date":"2018-06-05T15:28:05","date_gmt":"2018-06-05T13:28:05","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=4805"},"modified":"2018-06-08T10:05:08","modified_gmt":"2018-06-08T08:05:08","slug":"spickeskinka-lufttorkat-pa-svenska","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/spickeskinka-lufttorkat-pa-svenska\/","title":{"rendered":"Spickeskinka – lufttorkat p\u00e5 svenska"},"content":{"rendered":"

Vi v\u00e4nder oss ut\u00e5t f\u00f6r att prova och smaka p\u00e5 v\u00e4rlden. Vidsynta, or\u00e4dda och pigga p\u00e5 att testa nytt. Men vad \u00e4r egentligen en smaknyhet? S\u00e4ger jag prosciutto s\u00e5 vet alla vad jag menar, men spickeskinka \u00e4r det bekant? V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Har vi tappat den? K\u00e4nslan och stoltheten f\u00f6r egna mattraditioner och f\u00f6r mathantverket som finns runt h\u00f6rnet? Jag ser till exempel fantastiska charkprodukter fr\u00e5n hemmaplan, men var \u00e4r de i vardagen?<\/p>\n

Vi har tagit till oss och s\u00e5lts in p\u00e5 det sydeuropeiska och tunna skivor av prosciutto, parma-, iberico- och serranoskinka \u00e4r sj\u00e4lvklart. Vi \u00e4r s\u00e5 f\u00f6rf\u00f6rda av smart marknadsf\u00f6ring och inspirerande matreportage att vi gl\u00f6mt att annat finns, att det finns en tradition och en tillverkning av lufttorkat h\u00e4rhemma.<\/p>\n

\"skogtillbord-spickeskinka-juni18\"<\/a>
Spickeskinka \u00e4r en av v\u00e5ra inhemska varianter av lufttorkad skinka. Varf\u00f6r alltid v\u00e4nda blickarna ut\u00e5t n\u00e4r det finns s\u00e5 m\u00e5nga fantastiskt fina produkter runt knuten?<\/figcaption><\/figure>\n
\"skogtillbord-spickeskinka-juni18\"<\/a>
Olivolja, parmaskinka och parmesanost. Vi \u00e4r internationella i v\u00e5ra matval p\u00e5 gott och ont. Fantastiska produkter och duktiga producenter f\u00f6rsvinner i bruset utifr\u00e5n. Uppt\u00e4ck det n\u00e4rproducerade och testa kallpressad rapsolja och vansinnigt god spickeskinka.<\/figcaption><\/figure>\n

SM i chark \u00e4r en \u00e5rlig t\u00e4vling och lufttorkat \u00e4r en av klasserna man g\u00f6r upp i. Vi kan! Och det finns m\u00e5nga sk\u00e4l, f\u00f6rutom h\u00f6g smakkvalitet, att leta upp och fr\u00e4mja svensk chark. Ett av dem heter antibiotoka.<\/p>\n

Medicinering i djurh\u00e5llning \u00e4r ett stort problem, dels f\u00f6r att det \u00e4r ett tecken p\u00e5 att djurens f\u00f6rh\u00e5llanden inte \u00e4r tillr\u00e4ckligt bra och dels f\u00f6r att det finns f\u00f6rv\u00e4ntade konsekvenser av antibiotikaanv\u00e4ndning som skr\u00e4mmer.<\/p>\n

V\u00e4rst i den europeiska ligan f\u00f6r anv\u00e4ndning \u00e4r bland andra Spanien och Italien. Bland de mest\u00a0 ansvarstagande hittar vi Sverige. \u00c4r du intresserad s\u00e5 lyssna g\u00e4rna p\u00e5 programmet Meny i P1. Avsnittet \u201dK\u00f6tt och antibiotika \u2013 s\u00e5 h\u00e4r funkar det\u201d.<\/a><\/p>\n

Mitt tips \u00e4r att g\u00f6ra en uppt\u00e4cksf\u00e4rd bland svenska charksmaker. Och n\u00e4r det \u00e4r dags att bjuda p\u00e5 lufttorkat n\u00e4sta g\u00e5ng varf\u00f6r inte satsa p\u00e5 en svensk klassiker, spickeskinka. F\u00f6rst l\u00e4tt kallr\u00f6kt och sedan lufttorkad i m\u00e5nader. S\u00e5 Gott! Klart att vi ska k\u00e4nna spickeskinkan minst lika bra som den fr\u00e5n parma.<\/p>\n

Ett hett tips s\u00e5h\u00e4r i buff\u00e9ernas m\u00e5nad \u00e4r att st\u00e4lla fram en vacker uppl\u00e4ggning blandad chark. G\u00f6r en svensk variant som kan bli en riktig snackis runt bordet.<\/p>\n

Chansen att hitta bra produkter \u00f6kar om man vet var de finns. Enklaste s\u00e4ttet \u00e4r att ladda ner gratisappen Mathantverk<\/a>. Bakom appen st\u00e5r Eldrimner som \u00e4r ett nationellt resurscent f\u00f6r mathantverkare i norden.<\/p>\n

Matolja \u00e4r en annan produkt vi g\u00e4rna plockar in utifr\u00e5n samtidigt som den fantastiskt fina som g\u00f6rs h\u00e4rhemma hamnar lite i skymundan. Mer om det i inl\u00e4gget ”Kallpressad rapsolja – flytande guld”<\/a>. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

Vi v\u00e4nder oss ut\u00e5t f\u00f6r att prova och smaka p\u00e5 v\u00e4rlden. Vidsynta, or\u00e4dda och pigga p\u00e5 att testa nytt. Men vad \u00e4r egentligen en smaknyhet? S\u00e4ger jag prosciutto s\u00e5 vet alla vad jag menar, men spickeskinka \u00e4r det bekant? V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":4806,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[317],"tags":[380,282,332],"yoast_head":"\nSpickeskinka - lufttorkat p\u00e5 svenska - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Spickeskinka \u00e4r en svensk, lufttorkad charkprodukt som hamnat i skuggan av de sydeuropeiska. 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