{"id":41872,"date":"2017-12-20T15:43:54","date_gmt":"2017-12-20T14:43:54","guid":{"rendered":"https:\/\/luxury.acorn.studio\/grupo-blazquez-reune-a-250-jefes-de-cocina-en-una-clase-magistral-sobre-el-despiece-de-cerdo-iberico\/"},"modified":"2017-12-20T15:43:54","modified_gmt":"2017-12-20T14:43:54","slug":"grupo-blazquez-reune-a-250-jefes-de-cocina-en-una-clase-magistral-sobre-el-despiece-de-cerdo-iberico","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/en\/grupo-blazquez-reune-a-250-jefes-de-cocina-en-una-clase-magistral-sobre-el-despiece-de-cerdo-iberico\/","title":{"rendered":"Grupo Bl\u00e1zquez re\u00fane a 250 jefes de cocina en una clase magistral sobre el despiece de cerdo ib\u00e9rico"},"content":{"rendered":"<p><strong>Grupo Bl\u00e1zquez<\/strong> cumple 85 a\u00f1os y para conmemorar este aniversario han organizado un evento \u00fanico, celebrando en el prestigioso resort <strong>The Ritz Carlton Abama de Tenerife<\/strong>\u00a0una clase magistral sobre \u201c<em>El correcto despiece del cerdo ib\u00e9rico<\/em>\u201d<\/p>\n<p>Jefes de cocina de los m\u00e1s prestigiosos hoteles y restaurantes de Canarias han acompa\u00f1ado a <strong>Jamones Bl\u00e1zquez<\/strong> en esta ocasi\u00f3n, para mejorar sus conocimientos sobre el correcto despiece del cerdo ib\u00e9rico, materia prima de una de las joyas de nuestra gastronom\u00eda.<\/p>\n<p>El maestro matarife de grupo c\u00e1rnico Bl\u00e1zquez, <strong>Manuel Labrador<\/strong>, con el apoyo del asesor gastron\u00f3mico y vicepresidente de la Asociaci\u00f3n de Cocineros y Reposteros de Canarias, Juan Carlos Clemente, explic\u00f3 las t\u00e9cnicas, procedimientos y cortes precisos que se hacen tradicionalmente en el cerdo ib\u00e9rico. Tanto los jefes de cocina asistentes, como el centenar largo de influyentes especializados en gastronom\u00eda que han seguido esta clase magistral a trav\u00e9s de la retransmisi\u00f3n on line en directo, han seguido con atenci\u00f3n los cortes precisos y limpios que realiza Grupo Bl\u00e1zquez en cada una de sus piezas para conseguir los ib\u00e9ricos de alta gama que les han hecho conocidos entre los profesionales de la alta restauraci\u00f3n y la comercializaci\u00f3n en puntos de venta Gourmets.<\/p>\n<p><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/12\/IMG_4802-e1513784417787.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-16229\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/12\/IMG_4802-e1513784417787.jpg\" alt=\"Jamones-Bl\u00e1zquez-asterclass-LuxurySpain\" width=\"700\" height=\"437\" \/><\/a><\/p>\n<p>Pluma, lomo, secreto, l\u00e1grima, costillar o lagarto, son algunos de los conceptos que se han escuchado desde uno de los mejores resorts de Europa. Labrador ha ido desgranando cada una de las partes del cerdo ib\u00e9rico para poder extraer <em>trozos \u201ctan preciadas como el secreto que forma la parte del extremo superior de la falda y se halla pr\u00f3ximo al cabecero de lomo o las l\u00e1grimas de cerdo, que se refiere a la carne situada entre cada una de las partes de la costilla\u201d<\/em>. En esta \u00faltima parte ha hecho hincapi\u00e9 en no utilizar toda la costilleta, ya que solamente hay que diseccionar la parte que m\u00e1s carne tiene. No obstante, desde Bl\u00e1zquez han querido corroborar que del cerdo ib\u00e9rico se aprovecha todo, contando que aquello que no es demandado por sus clientes se funde para no desperdiciar nada.<\/p>\n<p><strong>Bl\u00e1zquez<\/strong> tambi\u00e9n ha revelado como se obtiene su estrella de la corona:\u00a0 la paleta y el jam\u00f3n ib\u00e9rico de cerdo. \u201c<em>Es necesario que transcurran unos d\u00edas para que la carne que se despieza est\u00e9 fr\u00eda y de esta manera se desprenda la piel f\u00e1cilmente. Se tiene que hacer un corte en forma de V. Despu\u00e9s se quita el puente que se desprende con la gumia hasta conseguir el centro del jam\u00f3n\u201d.<\/em><\/p>\n<p><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/12\/IMG_4782-e1513784487355.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-16230\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/12\/IMG_4782-e1513784487355.jpg\" alt=\"Jamones-Bl\u00e1zquez-Hotel-Abama-LuxuyrSpain\" width=\"600\" height=\"425\" \/><\/a><\/p>\n<p>Tras la clase magistral, los participantes se trasladaron al restaurante del citado hotel, donde pudieron degustar un c\u00f3ctel con variados productos Premium que est\u00e1n triunfando en las mejores mesas de las islas afortunadas.<\/p>\n<p>La familia Bl\u00e1zquez y los 250 jefes de cocina de los m\u00e1s prestigiosos hoteles y restaurantes de Canarias, estuvieron acompa\u00f1ados por el <strong>consejero de<\/strong> <strong>Turismo del Cabildo de Tenerife<\/strong>, Alberto Bernab\u00e9, Mat\u00edas Hellers de <strong>Mafivinos <\/strong>(distribuidora de los embutidos ib\u00e9ricos Bl\u00e1zquez en Canarias), el alcalde <strong>de Gu\u00eda de Isora<\/strong>, Pedro Mart\u00edn, el director general de <strong>The Ritz Carlton Abama<\/strong>, Hugo Lecanda, el presidente de <strong>Ashotel<\/strong> Jorge Marichal.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grupo Bl\u00e1zquez cumple 85 a\u00f1os y para conmemorar este aniversario han organizado un evento \u00fanico, celebrando en el prestigioso resort The Ritz Carlton Abama de Tenerife\u00a0una clase magistral sobre \u201cEl [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":41873,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[60],"tags":[1418,3284,1446,1423,3285],"featured_categories":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - 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