{"id":92735,"date":"2025-01-04T16:48:06","date_gmt":"2025-01-04T15:48:06","guid":{"rendered":"https:\/\/www.dolomitiprealpi.it\/le-pendole-il-cibo-dei-montanari\/"},"modified":"2025-12-14T16:31:44","modified_gmt":"2025-12-14T15:31:44","slug":"le-pendole-il-cibo-dei-montanari","status":"publish","type":"post","link":"https:\/\/www.dolomitiprealpi.it\/de\/le-pendole-il-cibo-dei-montanari\/","title":{"rendered":"Pendole: Ger\u00e4ucherte Spezialit\u00e4t aus dem Bellunese"},"content":{"rendered":"\n<p>Stellen Sie sich vor, Sie befinden sich in einer <strong>Bergh\u00fctte<\/strong>, umgeben vom Duft von Holz und Rauch. Vor Ihnen steht ein dampfender Teller <strong>Polenta<\/strong>, begleitet von d\u00fcnnen Streifen intensiv gew\u00fcrzten, ger\u00e4ucherten Fleisches. Das ist der authentische Geschmack der <strong>Pendole<\/strong>, einer besonderen Spezialit\u00e4t aus dem <strong>Bellunese<\/strong>.<\/p>\n\n\n\n<p>Pendole sind ein echtes <strong>kulinarisches Erbe der Alpenregion<\/strong>. Fr\u00fcher dienten sie als Grundnahrungsmittel f\u00fcr <strong>Holzf\u00e4ller, Hirten und Fl\u00f6\u00dfer<\/strong>, da sie lange haltbar und nahrhaft waren. <strong>Heute<\/strong> gelten sie als <strong>feine regionale Spezialit\u00e4t<\/strong>, gesch\u00e4tzt f\u00fcr ihre handwerkliche Herstellung und ihre Geschichte.<\/p>\n\n\n\n<p>Der Name \u201ePendole\u201c stammt von der traditionellen Trocknungsmethode. Die d\u00fcnnen Fleischstreifen wurden an einer Stange aufgeh\u00e4ngt und durften beim Trocknen <strong>frei herabh\u00e4ngen<\/strong>. Diese Technik ist bis heute erhalten geblieben.<\/p>\n\n\n\n<p>Typisch f\u00fcr Pendole ist ihr <strong>kr\u00e4ftiger, rauchiger Geschmack<\/strong>, erg\u00e4nzt durch <strong>Aromen von Wacholder und nat\u00fcrlichen Gew\u00fcrzen<\/strong>. Sie werden vor allem im Gebiet <strong>Longarone\u2013Castellavazzo<\/strong> handwerklich hergestellt. Verwendet werden haupts\u00e4chlich <strong>Rind- und Schweinefleisch<\/strong>, fr\u00fcher auch Wild- und Schaffleisch.<\/p>\n\n\n\n<p>Die Herstellung beginnt mit einer <strong>vier- bis f\u00fcnft\u00e4gigen Marinade<\/strong> aus Salz, Pfeffer, Rotwein und Kr\u00e4utern. Anschlie\u00dfend folgt eine <strong>Kaltr\u00e4ucherung<\/strong> von sechs bis sieben Tagen mit ausgew\u00e4hlten H\u00f6lzern wie <strong>Buche und Hainbuche<\/strong>, die den charakteristischen Duft verleihen.<\/p>\n\n\n\n<p>Pendole sind eine <strong>typische Spezialit\u00e4t des Bellunese<\/strong> und ausschlie\u00dflich in <strong>regionalen Metzgereien und Fachgesch\u00e4ften<\/strong> erh\u00e4ltlich. Ein Produkt, das die alpine Kultur und ihre Aromen authentisch widerspiegelt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pendole sind ein echtes kulinarisches Erbe der Alpenregion<\/p>\n","protected":false},"author":9,"featured_media":42648,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[347],"tags":[396],"class_list":["post-92735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genuss-tradition","tag-enogastronomia-de"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pendole: Ger\u00e4ucherte Spezialit\u00e4t aus dem Bellunese - Dolomiti Prealpi<\/title>\n<meta name=\"description\" content=\"Pendole aus Longarone: traditionelle ger\u00e4ucherte Fleischspezialit\u00e4t, alpine K\u00fcche und handwerkliche Herstellung.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dolomitiprealpi.it\/de\/le-pendole-il-cibo-dei-montanari\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pendole: Ger\u00e4ucherte Spezialit\u00e4t aus dem Bellunese - 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