Celebrii c\u00e2rna\u021bi de Ple\u0219coi devin o specialitate culinar\u0103 din ce \u00een ce mai pre\u021bioas\u0103”\u00a6. la propriu. Produc\u0103torii lor spun c\u0103 lan\u021bul scumpirilor din ultimele luni porne\u0219te de la materia prim\u0103. Carnea de oaie autohton\u0103, care st\u0103 la baza produsului tradi\u021bional, s-a scumpit prea mult, iar abatoarele sunt nevoite s\u0103 apeleze la importuri.
\nPre\u021bul c\u00e2rna\u021bilor usca\u021bi de Ple\u0219coi pare foarte piperat. \u00cei pute\u021bi g\u0103si \u0219i \u00eentr-un lan\u021b de carmangerii cu afum\u0103turi tradi\u021bionale, din comuna buzoian\u0103 M\u0103r\u0103cineni. Aici, \u00eentr-un an, c\u00e2rna\u021bii de Ple\u0219coi \u0219i-au dublat pre\u021bul, \u00eens\u0103 continu\u0103 s\u0103 fie v\u00e2ndu\u021bi la fel de bine, a\u0219a cum se \u00eent\u00e2mpl\u0103 cu toate produsele care au carne de oaie la baz\u0103.
\nBuzoianul Constantin Frusinoiu, unul dintre produc\u0103torii cu atestat ai c\u00e2rna\u021bilor de Ple\u0219coi, recunoa\u0219te c\u0103 aceste delicatese, \u00c2\u00a0mai ales cei usca\u021bi, devin o specialitate culinar\u0103 din ce \u00een ce mai scump\u0103.
\nProduc\u0103torul de afum\u0103turi tradi\u021bionale spune c\u0103 \u0219irul scumpirilor pleac\u0103 de la baz\u0103, adic\u0103 de la carnea de oaie, care, pe pia\u021ba local\u0103, este din ce \u00een ce mai greu de g\u0103sit, evident \u0219i mai scump\u0103. Ca s\u0103 \u021bin\u0103-n fr\u00e2u pre\u021burile mezelurilor sale, buzoianul cump\u0103r\u0103 carne de la abatoare care import\u0103 oi din alte \u021b\u0103ri.
\nCresc\u0103torii de animale spun, la r\u00e2ndul lor, c\u0103 anul acesta cre\u0219terea oilor necesit\u0103 investi\u021bii mult mai mari, din cauza secetei care a f\u0103cut pr\u0103p\u0103d pe c\u00e2mp \u0219i paji\u0219ti. Mul\u021bi prefer\u0103 s\u0103 dea animalele intermediarilor, care le trimit la export \u00een \u021b\u0103rile arabe. Achizitorii mari le iau efective de zeci de capete, \u00een care intr\u0103 chiar \u0219i oi mai slabe.
\n\u00cen 2019, C\u00e2rna\u021bii de Ple\u0219coi au primit aprobarea Comisiei Europene pentru a deveni produs cu indica\u021bie geografic\u0103 protejat\u0103. Au la baz\u0103 un amestec de carne de oaie, de vit\u0103, \u0219i uneori \u0219i de capr\u0103, \u0219i sunt afuma\u021bi \u0219i condimenta\u021bi cu ardei iute, usturoi \u0219i cimbru. Aceast\u0103 combina\u021bie de ingrediente \u0219i procesul specific de preparare le ofer\u0103 un gust unic \u0219i un nou statut al\u0103turi de alte peste 1.450 de produse deja prezente \u00een Registrul produselor protejate la nivelul UE.<\/p>\n","protected":false},"excerpt":{"rendered":"
Celebrii c\u00e2rna\u021bi de Ple\u0219coi devin o specialitate culinar\u0103 din ce \u00een ce mai pre\u021bioas\u0103”\u00a6. la propriu. Produc\u0103torii lor spun c\u0103 lan\u021bul scumpirilor din ultimele luni porne\u0219te de la materia prim\u0103. Carnea de oaie autohton\u0103, care st\u0103 la baza produsului tradi\u021bional, s-a scumpit prea mult, iar abatoarele sunt nevoite s\u0103 apeleze la importuri. Pre\u021bul c\u00e2rna\u021bilor usca\u021bi de Ple\u0219coi pare foarte piperat. \u00cei pute\u021bi g\u0103si \u0219i \u00eentr-un lan\u021b de carmangerii cu afum\u0103turi tradi\u021bionale, din comuna buzoian\u0103 M\u0103r\u0103cineni. Aici, \u00eentr-un an, c\u00e2rna\u021bii de Ple\u0219coi \u0219i-au dublat pre\u021bul, \u00eens\u0103 continu\u0103 s\u0103 fie v\u00e2ndu\u021bi la…<\/p>\n","protected":false},"author":4,"featured_media":15751,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[143],"tags":[4882,5713,5714,5281,3705],"class_list":["post-15750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editoriale","tag-carnati-de-plescoi","tag-crescatori-animale","tag-oaie","tag-producatori","tag-scumpiri"],"gutentor_comment":0,"_links":{"self":[{"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=\/wp\/v2\/posts\/15750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15750"}],"version-history":[{"count":1,"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=\/wp\/v2\/posts\/15750\/revisions"}],"predecessor-version":[{"id":15752,"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=\/wp\/v2\/posts\/15750\/revisions\/15752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=\/wp\/v2\/media\/15751"}],"wp:attachment":[{"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scurtpe2.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}