The chef Paco Roncero presents the campaign meat of farmed rabbits
The television chef, two Michelin stars and jury of Top Chef TV show, presented the new campaign meat of farmed rabbits, of which he is the current file. The presentation took place in Madrid Park Golf Channel. Attendees were able to taste recipes of rabbit meat prepared by the chef.
Paco Roncero during his speech stressed that “rabbit meat is ideal for people who practice sports, is nutritious, with high protein and low fat.” Also during his speech, the chef highlighted its features and benefits. Rabbit meat is a lean source of protein, selenium and potassium, is highly digestible and has a high content of phosphorus and vitamins B12, B6 and B3. A typical food of the Mediterranean diet which is used in many dishes both traditional cuisine and the most innovative. To this it is added that blends well with many herbs so that we can reduce the use of salt in their preparation.
During his speech Javier Gomez, president of INTERCUN (photo, on left), and Rebeca Vazquez, manager INTERCUN, Interprofessional Organization to Promote rabbit sector, thanked first Paco Roncero to be image of the campaign being carried out at the same time stressed the appropriateness of the chef given his professional relationship with gastronomy and his love for the sport has led him to participate worldwide in several major marathons.
Attendees were also able to discover the new campaign website has been launched: www.carnedeconejo.es. A website with all the information about the events that will take place during the year, the undisputed presence of Paco Roncero and several sections where users can learn about the benefits and properties of rabbit meat and learn to make recipes for all tastes and needs.
In the case of athletes, as highlighted by Paco Roncero, consumption of rabbit meat is especially recommended, as their protein increases muscle mass, containing potassium contributes to the proper functioning of muscles and vitamins Group B help reduce fatigue.
To the end the ceremony attendees were able to taste recipes prepared by Paco Roncero with rabbit farm: rabbit chops with aioli, râble rabbit with spinach and foie gras, and civet of rabbit with cocoa.
Source: INTERCUN
