{"id":7908,"date":"2021-05-12T07:22:58","date_gmt":"2021-05-12T12:22:58","guid":{"rendered":"http:\/\/losperiodistas.com.mx\/portal\/?p=7908"},"modified":"2021-05-12T07:22:59","modified_gmt":"2021-05-12T12:22:59","slug":"la-unica-tienda-del-mundo-de-carne-curada-en-seco-abre-sus-puertas-en-dubai-euronews","status":"publish","type":"post","link":"https:\/\/losperiodistas.com.mx\/portal\/la-unica-tienda-del-mundo-de-carne-curada-en-seco-abre-sus-puertas-en-dubai-euronews\/","title":{"rendered":"La \u00fanica tienda del mundo de carne curada en seco abre sus puertas en Dub\u00e1i | Euronews"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"La \u00fanica tienda del mundo, de carne curada en seco, abre sus puertas en Dub\u00e1i\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Ap8RlLLif_Y?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color has-medium-font-size\">EURONEWS<\/p>\n\n\n\n<p>La \u00fanica &#8216;tienda de carne curada en seco&#8217;, del mundo, ha abierto sus puertas en Dub\u00e1i. El concepto de tienda aporta un nuevo aspecto a la carnicer\u00eda tradicional. En una moderna c\u00e1mara frigor\u00edfica de cristal se exponen cortes primarios cuidadosamente seleccionados y madurados en seco. Entre ellos hay carne de vacuno, cordero, pato, ciervo y camello ouzi, curados en seco desde 28 d\u00edas hasta m\u00e1s de 100 d\u00edas.<\/p>\n\n\n\n<p>La tienda es obra de Mirco Beutler, conocido como &#8216;<a href=\"https:\/\/dry-ager-me.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">el hombre de la maduraci\u00f3n en seco<\/a>&#8216;. Mirco, un profesional de la hosteler\u00eda con m\u00e1s de 12 a\u00f1os de experiencia en restauraci\u00f3n internacional y regional, describe sus frigor\u00edficos de curaci\u00f3n en seco como &#8216;laboratorios&#8217;.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/static.euronews.com\/articles\/stories\/05\/60\/55\/70\/808x454_cmsv2_6642749b-ac19-54e6-9af5-aca5c7fd54ba-5605570.jpg\" alt=\"\u00a9\"\/><figcaption><em>Euronews<\/em>\u00a9Credit: Dubai<\/figcaption><\/figure>\n\n\n\n<p>\u00abEn los primeros 14 d\u00edas del proceso de la maduraci\u00f3n en seco, lo que ocurre es que el tejido muscular se destruye porque el m\u00fasculo est\u00e1 compuesto en un 70% por agua. As\u00ed que, lo que ocurre es que el producto pierde humedad y se reduce su tama\u00f1o y se hace mucho m\u00e1s tierno\u00bb, explica Beutler al equipo de Euronews.<\/p>\n\n\n\n<p>Mirco abri\u00f3 la tienda en medio de la pandemia mundial de COVID-19. Seg\u00fan \u00e9l, esto le favoreci\u00f3, ya que los amantes de la carne demandaban carne de calidad de la que se encuentra en los restaurantes y compraban sus cortes para cocinarlos en casa.<\/p>\n\n\n\n<p>\u00abLos restaurantes estaban cerrados, los asadores estaban cerrados. La demanda de la gente, de los entendidos, sigue siendo la misma\u00bb, afirma.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"755\" src=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/05\/Captura-de-Pantalla-2021-05-12-a-las-7.19.42-1024x755.jpg\" alt=\"\" class=\"wp-image-7909\" srcset=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/05\/Captura-de-Pantalla-2021-05-12-a-las-7.19.42-1024x755.jpg 1024w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/05\/Captura-de-Pantalla-2021-05-12-a-las-7.19.42-300x221.jpg 300w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/05\/Captura-de-Pantalla-2021-05-12-a-las-7.19.42-768x567.jpg 768w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/05\/Captura-de-Pantalla-2021-05-12-a-las-7.19.42-1536x1133.jpg 1536w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2021\/05\/Captura-de-Pantalla-2021-05-12-a-las-7.19.42.jpg 1632w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Una de las caracter\u00edsticas m\u00e1s destacadas de la tienda es la &#8216;Sala de degustaci\u00f3n&#8217;, donde los clientes pueden probar sus selecciones antes de comprarlas y ser asesorados sobre el m\u00e9todo, a la hora de preparar la carne, y la temperatura sugerida para cada corte.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-rich is-provider-twitter wp-block-embed-twitter\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/twitter.com\/TheDryAgerGuy\/status\/1381155883200081923?ref_src=twsrc%5Etfw%7Ctwcamp%5Etweetembed%7Ctwterm%5E1381155883200081923%7Ctwgr%5E%7Ctwcon%5Es1_c10&#038;ref_url=https%3A%2F%2Fes.euronews.com%2Fviajes%2F2021%2F05%2F11%2Fla-unica-tienda-del-mundo-de-carne-curada-en-seco-abre-sus-puertas-en-dubai\n<\/div><\/figure>\n\n\n\n<p>Los precios oscilan entre los 70 euros por un kilo de Angus MS 3-4 y los 500 euros por un kilo de cortes exclusivos, como el Wagyu 9+ o incluso el A5 japon\u00e9s que, rara vez, est\u00e1n a la venta.<\/p>\n\n\n\n<p>Fuente: https:\/\/es.euronews.com\/viajes\/2021\/05\/11\/la-unica-tienda-del-mundo-de-carne-curada-en-seco-abre-sus-puertas-en-dubai<\/p>\n","protected":false},"excerpt":{"rendered":"<p>EURONEWS La \u00fanica &#8216;tienda de carne curada en seco&#8217;, del mundo, ha abierto sus puertas en Dub\u00e1i. El concepto de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[1452,1451,1453],"class_list":["post-7908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-carne-curada-en-seco-dubai","tag-dubai","tag-mirco-beutler"],"_links":{"self":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/7908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/comments?post=7908"}],"version-history":[{"count":1,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/7908\/revisions"}],"predecessor-version":[{"id":7911,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/7908\/revisions\/7911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media\/7910"}],"wp:attachment":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media?parent=7908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/categories?post=7908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/tags?post=7908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}