Vara del Rey revoluciona el producto cárnico con su Omega 3

Presentación de un género único, Omega 3, en la sede de la empresa, en el Polígono de Güímar.

Ante más de una veintena de periodistas especializados y directores de medios tinerfeños, impactante fue la presentación, ayer jueves, de la novedosa Omega 3 de Vara del Rey, generación de vanguardia de un género cárnico que se posiciona como punta de lanza en los avances de I+D de la empresa y que muestra todas las credenciales como género para una nutrición sana y saludable.

El espacio específico de cocina en las nuevas instalaciones de Vara del Rey, en el Polígono Industrial de Güímar, acogió un despliegue dinámico y sorprendente con la cocina en vivo del chef Diego Laureano Schattenhofer con su equipo de cocina y sala, que demostraron “in situ” las singularidades gustativas y aromáticas,  además de las texturas en diferentes cocciones de este género que pretende ser rompedor en el mercado.




Poco antes de la hora prevista, y con los cocineros ya en plena actividad para preparar ocho tipos de cortes y preparaciones culinarias de la Omega 3, Víctor Gutiérrez, Fundador y Director General de Vara del Rey, aguardaba a los profesionales invitados  -tanto de Tenerife como procedentes de otros puntos de la Comunidad Autónoma y la Península- y los fue saludando uno a uno.

En una atmósfera muy especial y con la cuadrilla de cocineros evolucionando en todo momento, fue precisamente el máximo responsable de la marca quien dio la bienvenida para pasar el relevo a los que intervinieron sucesivamente y encargados de detallar las singularidades, características y bondades de un producto de animales cuya alimentación está basada en buena parte en las semillas de lino.

Víctor Gutiérrez comentó que de la ilusión a la idea y de ésta a forjar todo un entramado empresarial que da a cobertura al Archipiélago en su totalidad, se han superado trechos con complejidades que la empresa de la Familia Gutiérrez ha afrontado para aglutinar con su empeño seriedad, calidad, eficacia y pureza en sus productos.

Así, Higinio Gutiérrez, Director General de Casa Gutier, y alma mater del proyecto, subrayó que el consumo de esta vertiente cárnica de más fácil digestión y que favorece la prevención de enfermedades cardiovasculares y a proteger las arterias.

Es como un filete de aceite de oliva –apostilló Gutiérrez-. En numerosas pruebas con esta carne se demostró que también presentaba un alto porcentaje de ácido oleico (el ácido graso principal del aceite de oliva), llegando incluso a un 40% (tomando de referencia el valor que alcanza este ácido graso en el aceite de oliva, que es del 70%)”.

Si Carolina Fernández responsable de marketing y Directora de esa área en Casa Gutier, hizo hincapié en como se ha materializado este producto fruto de la visión innovadora, y fue el  farmacéutico y nutricionista Alejandro Silvera el que en su breve disertación técnica aclaró que este tipo de carne rica en el ácido graso esencial Omega 3 aporta las necesidades que nuestro cuerpo demanda al no ser capaz de producirlo por si mismo.

 

Ya en un momento de la presentación más distendido (con cervezas y vinos gentileza de INCABE y DOP Islas Canarias – Canary Wine), el chef Diego Schattenhofer, asesor de Vara del Rey (vinvulación exacta…) explicó en esencia las particularidades de la Omega3 y una serie de potencialidades que se irán incorporando en el futuro con nuevos ensayos e investigaciones.

Los periodistas se acercaban al punto de ebullición, donde los cocineros preparaban casi una decena de variedades culinarias con esta materia prima que “supone todo un reto a la hora de ser interpretada por los uniformados de blanco”. Los comunicadores pudieron degustar una Burger Nitro con pan viena, queso de búfala, Dijon, kitchmi y cebolla pochada en mantequilla; tacos de costillar cocido en Rooner (72 hs a 58°) impregnado en majado de pimienta palmera; “Puchero” de Ossobuco con gramínea y azafrancillo canario; tosta de pan de pubelo con parfait de sus Mollejas y Roast Beaf; Lomo Alto Omega 3 en su estado natural; Bombones de solomillo con leves y sutiles salsa; presa de ternera con yema y Parmentier y Sachimi de Secreto de Omega 3.

El equipo de cocina del Villa Cortés, con su maitre Aníbal Morales y Mundo Menaje con su equipo conformado por Alberto Somoza, Mónica Fernández y Gonzalo, atentos al servicio en el espacio, sorprendió con un gran servicio de sala en un desfile de platos tan elaborados como consumados.

Corrillos de periodistas y expertos, intercambio de opiniones ya más relajados y la certeza en general de que el producto presentado acomete un largo recorrido en el consumo alimentario y en la restauración.

El control completo del sistema de producción, desde las vacas reproductoras hasta el programa de alimentación, con materias primas naturales y de alta calidad, permite a Vara del Rey tomar las decisiones más convenientes y en el momento idóneo sobre los factores productivo.

 

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