{"id":56864,"date":"2025-05-21T07:23:34","date_gmt":"2025-05-21T07:23:34","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=56864"},"modified":"2025-05-21T07:36:11","modified_gmt":"2025-05-21T07:36:11","slug":"temps-de-torrades-com-triar-la-millor-carn-per-les-teves-trobades-a-laire-lliure","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/ca\/2025\/05\/21\/temps-de-torrades-com-triar-la-millor-carn-per-les-teves-trobades-a-laire-lliure\/","title":{"rendered":"Temps de torrades: Com triar la millor carn per a les teves trobades a l\u2019aire lliure"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h1><b>Temps de torrades: Com triar la millor carn per a les teves trobades a l&#8217;aire lliure<\/b><\/h1>\n<h2><b>L&#8217;art de fer bona carn a la brasa.<\/b><\/h2>\n<p>Amb el bon temps tocant a la porta, tornam a treure de la cotxeria aquell tresor que ha passat l\u2019hivern aturat: la torradora. Com a ramaders i amants de la carn ben feta, a Ramaders Agrupats sabem que no totes les peces responen igual damunt les brases, i aqu\u00ed \u00e9s on comen\u00e7a la gr\u00e0cia del bon torrador.<\/p>\n<p>Quan parlam d\u2019una torrada perfecta, el secret \u00e9s tant tenir una bona pe\u00e7a com encertar el tall. Per unes brases vives, els talls amb un bon vetat, com l\u2019entrecot del nostre bestiar mallorqu\u00ed, s\u00f3n imbatibles. Aquest greix infiltrat \u00e9s el que dona aquella sucul\u00e8ncia i gust intens que fa que cada mos tengui \u00e0nima.<\/p>\n<p>Ara b\u00e9, si t\u2019estimes m\u00e9s una cosa m\u00e9s lleugera, per\u00f2 igual de gustosa, les puntes de filet s\u00f3n una aposta segura. Es fan en un no res i queden tendres sense necessitat de gaire greix. I si vols deixar tothom amb la boca oberta, per qu\u00e8 no fer una combinaci\u00f3 que uneixi tradici\u00f3 i un puntet diferent? Un tall magre com el filet, per\u00f2 acompanyat amb la nostra sobrassada feta com toca, crea un contrast de sabors que t\u00e9 gust de Mallorca aut\u00e8ntica.<\/p>\n<p>Un parell de consells: treu la carn de la gelera perqu\u00e8 agafi temperatura ambient abans de posar-la al foc, sala al darrer moment per no perdre els sucs i, sobretot, deixa-la reposar un parell de minuts abans de servir-la. \u00c9s quan els sucs es tornen a repartir i la carn queda de categoria.<\/p>\n<p>La nostra proposta per enguany: uns <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/pinxos-moruns\/\">pinxos<\/a> ben senzills per\u00f2 plens de gust, amb el nostre filet de porc i <a href=\"https:\/\/ramadersagrupats.com\/ca\/producte\/sobrassada-de-mallorca-semirizada\/\">sobrassada<\/a>. Un matrimoni perfecte entre el de tota la vida i un toc actual que far\u00e0 festa a cada boc\u00ed.<\/p>\n<h2 data-start=\"107\" data-end=\"290\"><strong data-start=\"107\" data-end=\"141\">Recepta: <\/strong><strong data-start=\"107\" data-end=\"141\">Pinxos de filet amb sobrassada<\/strong><\/h2>\n<h3 data-start=\"107\" data-end=\"290\"><strong data-start=\"144\" data-end=\"160\">Ingredients:<\/strong><\/h3>\n<ul>\n<li data-start=\"107\" data-end=\"290\">500\u202fg de puntes de filet de porc<\/li>\n<li data-start=\"107\" data-end=\"290\">100\u202fg de sobrassada de Mallorca<\/li>\n<li data-start=\"107\" data-end=\"290\">1 ceba vermella<\/li>\n<li data-start=\"107\" data-end=\"290\">pebres de padr\u00f3<\/li>\n<li data-start=\"107\" data-end=\"290\">oli d\u2019oliva<\/li>\n<li data-start=\"107\" data-end=\"290\">sal i pebre bo<\/li>\n<\/ul>\n<h3 data-start=\"292\" data-end=\"587\"><strong data-start=\"292\" data-end=\"307\">Elaboraci\u00f3:<\/strong><\/h3>\n<p data-start=\"292\" data-end=\"587\">Talla el filet en daus mitjans. Munta els pinxos de fusta alternant els daus de carn, trossets de sobrassada, rodanxes de ceba i els pebres. Salpebra-ho al gust. Torra\u2019ls a la brasa 2-3 minuts per cada costat, fins que la carn sigui ben sucosa i la sobrassada comenci a fondre\u2019s.<\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Temps de torrades: Com triar la millor carn per a les teves trobades a l'aire lliure L'art de fer bona carn a la brasa. Amb el bon temps tocant a la porta, tornam a treure de la cotxeria aquell tresor que ha passat l\u2019hivern aturat: la torradora. Com a ramaders i amants de la carn ben feta, a Ramaders Agrupats sabem que no totes les peces responen igual damunt les brases, i aqu\u00ed \u00e9s on comen\u00e7a la gr\u00e0cia del bon torrador. Quan parlam d\u2019una torrada perfecta, el secret \u00e9s tant tenir una bona pe\u00e7a com encertar el tall. Per unes brases vives, els talls amb un bon vetat, com l\u2019entrecot del nostre bestiar mallorqu\u00ed, s\u00f3n imbatibles. Aquest greix infiltrat \u00e9s el que dona aquella sucul\u00e8ncia i gust intens que fa que cada mos tengui \u00e0nima. Ara b\u00e9, si t\u2019estimes m\u00e9s una cosa m\u00e9s lleugera, per\u00f2 igual de gustosa, les puntes de filet s\u00f3n una aposta segura. Es fan en un no res i queden tendres sense necessitat de gaire greix. I si vols deixar tothom amb la boca oberta, per qu\u00e8 no fer una combinaci\u00f3 que uneixi tradici\u00f3 i un puntet diferent? Un tall magre com el filet, per\u00f2 acompanyat...","protected":false},"author":5,"featured_media":56867,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117,241],"tags":[670],"class_list":["post-56864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes","category-tipic-mallorqui","tag-carn-fresca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Com triar la millor carn per a una torrada aquesta temporada - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Descobreix com triar la millor carn per a fer una bona torrada i triomfa a les trobades amb amics o fam\u00edlia. 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