The best lid in the world has rabbit meat

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The winner of the V World Cup of Tapas of the City of Valladolid has been “Chile Ceremonial”, a lid of the Mexican chef David Quevedo in which he has used rabbit meat as a main ingredient. “It is all an honor that rabbit meat is part of this universe of tapas in which there is so much work, effort and culinary skill,” highlighted Mari Luz De Santos, director of INTERCUN

Rabbit meat has conquered Valladolid. During the 3-day celebration of the Tapas World Championship and the National Pinchos and Tapas Competition, it has played a leading role in every way. So much so, the winning top of the V Tapas World Championship is made with rabbit meat. This is the “Chile Ceremonial” dish, produced by Mexican chef David Quevedo, from the restaurant Viñedo San Miguel. The step by step of this star dish reveals the versatility of rabbit meat, in addition to its originality, which allows successes like that of this lid.

“It is an honor that rabbit meat is part of this universe of tapas in which there is so much work, effort and culinary skill. This year’s high level has reminded us that in this world every day we have to work harder, and rabbit meat is prepared to face all kinds of challenges.” Mari Luz De Santos, director of INTERCUN.

Two tapas of the National Competition have counted on Rabbit's meat as a base
In the XVII National Pinchos and Tapas Competition, two of the participants have used rabbit meat. In particular, they have been the chefs Alvaro Abad García (Alicante) with his tapa “... de la Loles” and David Espinel Armas (Gran Canaria) with his cap “Volcanic Explosion”, one of the most acclaimed by the public due to the situation that the neighbors of La Palma are experiencing with the eruption of the volcano.

On that versatility of rabbit meat the director of INTERCUN has spoken. Mari Luz de Santos who explained that “the new formats in which this meat is marketed make it ideal for tapas and any type of kitchen. The rabbit medallions, rabbit thighs, or half a stumped rabbit respond to the new way of cooking in Europe and are part of the gastronomy of all the areas of our country.” Conociendo de cerca a David Lariño

Valladolid discovers the Secret of the Mediterranean Diet
During the three days of INTERCUN trade fair it has had its own space located in the recreational area of the Millennium Dome, where it has taught the benefits of this type of meat.

Among those secrets are the nutritional qualities of rabbit meat, lean meat, low fat and only 131 calories. But feeding is not the only secret, but the whole production system of rabbit meat cares the environment:

• The European production model: Thanks to its strict rules, it is a system that ensures that a meat like rabbit, of quality, healthy and safe, is also environmentally friendly.

• Deployment: Eating rabbit meat also helps the future of our peoples. Because when you consume a European product, such as rabbit meat, you support the employment of young people, women, rural and emptied Spain.

• Sustainability: In this secret not only the producers participate, but the consumers themselves can help to improve the environment with small gestures such as recycling the bunters of rabbit meat.

Visitors have been able to taste and discover this meat firsthand thanks to a Tapas tasting rabbit meat held on Tuesday, 9 November. In particular two dishes have been prepared that show different ways of cooking it. First it was a “Bunch of beef marinated and boned with garlic”, which shows the facilities of cooking this grilled meat. And secondly, an example of how to accompany this meat with other foods thanks to the “Filo paste with grilled rabbit meat”.

About INTERCUN
The Interprofessional Organization for the Promotion of the Cunaculture Sector, INTERCUN, was recognized by the Ministry of Agriculture, Fisheries and Food on 27 October 2000 through the Order of 28 September 2000 recognizing the interprofessional organization to promote the quanícola sector, INTERCUN, as an interprofessional agro-food organization, in accordance with Law 38/1994 of 30 December,

The best lid in the world has rabbit meat

The winner of the V World Cup of Tapas of the City of Valladolid has been “Chile Ceremonial”, a lid of the Mexican chef David Quevedo in which he has used

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2023-04-11

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