The multi-faceted and multidisciplinary Mario Vaquerizo (Madrid, 1974) has already demonstrated with his participation in the reality show
MasterChef Celebrity
that he is passionate about the world of gastronomy.
What few people know is that he is passionate about meat, to the point that he has just become a kind of ambassador of the Salamanca brand dedicated to the Iberian pig Joselito, especially its pork chops tuned for two months in it. natural drying room than hams, shoulders and other sausages of the firm, an innovative process that gives the cutlet an extraordinary and natural flavor., which will be available both at the
Joselito's Velázquez
store
(Velázquez, 30. Tlf .: 917 274 762 ) and on the web www.joselito.com starting next week.
How did this collaborative project with Joselito come about? I am a very carnivore.
I believe a lot in meat and have always eaten a lot, so this collaboration is not alien to me.
I really like ham and pork.
Since childhood, chops have been very present in my house.
I am delighted about this association with Joselito, a brand with tradition and the best pigs.
Animal fat is very healthy for the brain and protein is part of a good and balanced diet.
It is true that it is frowned upon, but it does not seem so to me.
In my house, in the middle of the afternoon, I always have loin or ham and feel like a fucking mother. What would I say about it to a vegan? I respect everyone.
I ask and I give respect.
I'm not the one to tell those who are against meat that they have to eat it, it would seem like a lack of education.
I believe in tolerance.
I have vegan friends with whom I get along very well but we do not agree on gastronomy.
Starting with my wife, because of her involvement with animals, it is difficult for her to eat meat but she does it because it is necessary.
I am not to confront anyone.
In addition, not with everyone you have to share hobbies or diets.The tolerance trend should prevail in all aspects of life, in variety is taste.
In fact, I go to a dietitian, not to lose weight, because I am already thin, but to help me eat better.
And I try to eat everything, fruit, vegetables, fish ... and meat, of course.
Rafa H. Arteaga
Among all the meats, which one is your favorite? Pork, because it is the tastiest.
A grilled sirloin, with thyme, is a scandal: marked, cut into medallions and with the final touch of herb.
The good thing about pork fat is the taste.
I also love another specialty that my mother-in-law prepares: Cuban picadillo, with a mixture of beef and pork meat marinated in lemon, which is sautéed and to which is added a sauce of peppers and onion, white wine, raisins and olives.
Let it dry and it is wonderful.
That is very good, cunt. What do you think of the new fashion trend in gastronomy, consisting of maturing meats? Okay, it's like with people, that the more mature, the better and the wiser.
You can tell the difference in flavor, it has a little touch that makes that difference.
The more mature the meat, the more I like it, the richer it is.
It's more hardcore, more meat, meat. How would you accompany a pork chop? As a garnish, very fresh lettuce salad with vinegar and onion and a good loaf of bread.
To drink, although a good wine should never be lacking, I am more of a Mahou 5 Star beer: the classic was always modern. What do you like the most about Joselito? That it is very traditional, in terms of cuts, presentation, packaging .
Above all, he takes great care of the cuts.
This collaboration is not something alien to me, it has been very organic.
According to the criteria of The Trust Project
Know more
This weekend I have a whim: how to make a perfect burger
Moorish skewers, that's how the authentic ones are made (and also the best from here)
Atascaburras, the simplest recipe for the most effective winter dish
See links of interest
Work calendar
Zenit Saint Petersburg - Valencia Basket
Napoli - Granada CF
Villarreal - FC Red Bull Salzburg
Real Madrid - Zalgiris Kaunas
Manchester United - Real Sociedad