{"id":278815,"date":"2025-02-03T11:01:21","date_gmt":"2025-02-03T10:01:21","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/angel-leon-presenta-sus-revolucionarios-embutidos-marinos\/"},"modified":"2025-02-03T11:05:49","modified_gmt":"2025-02-03T10:05:49","slug":"angel-leon-presents-his-revolutionary-marine-sausages","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/angel-leon-presents-his-revolutionary-marine-sausages\/","title":{"rendered":"\u00c1ngel Le\u00f3n presents his revolutionary marine sausages"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/angel-leon-presenta-sus-revolucionarios-embutidos-marinos\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version<\/strong>.<\/p>\n\n\n\n<p><strong>\u00c1ngel Le\u00f3n<\/strong> has embarked on three new projects that will forever mark the history of gastronomy. One of them will consist of the sale of sustainable<strong> marine sausages<\/strong> with which he is now making his debut in the sector after many years of research. These are made from fish discards: a production method that reduces food waste.<\/p>\n\n\n\n<p>The chef presented Lomo del Mar on the<strong> Madrid Fusi\u00f3n<\/strong> stage as his \u2018<strong>new gastronomic revolution<\/strong>\u2019 in collaboration with the Cadiz tuna company Petaca Chico. It is an exceptional cut of wild bluefin tuna from the Almadraba tuna trap designed through the culinary avant-garde, as well as the other sausages that will be launched on the market, such as chorizos, sobrasadas, salchichones or butifarras made with fish such as sea bass or lemon fish.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" width=\"980\" height=\"784\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/r.jpg\" alt=\"\" class=\"wp-image-278808\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/r.jpg 980w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/r-300x240.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/r-768x614.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/r-400x320.jpg 400w\" sizes=\"(max-width: 980px) 100vw, 980px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Nature connection<\/h2>\n\n\n\n<p>The stellar chef also announced other novelties related to his iconic restaurant<strong> Aponiente<\/strong>. And another of them is the opening of the<strong> Marisma<\/strong>, which surrounds his tidal mill, as a concept with which he once again connects with nature, and consolidates his commitment to the union of gastronomy with the natural environment.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" width=\"819\" height=\"1024\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/i-819x1024.jpg\" alt=\"\" class=\"wp-image-278806\" style=\"width:840px;height:auto\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/i-819x1024.jpg 819w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/i-240x300.jpg 240w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/i-768x960.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/i-400x500.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2025\/02\/i.jpg 980w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n<\/div>\n\n\n<p>This natural extension of the restaurant, located in the Bah\u00eda de C\u00e1diz Natural Park, will offer visitors the opportunity to enjoy gastronomy directly surrounded by the environment that inspires Le\u00f3n&#8217;s cuisine. My dream has always been that Aponiente&#8217;s customers would not enter through the restaurant but through the Marisma and take live shrimp, live cuttlefish and eat crab, blue crab, oysters, sea bream, sea bass, sea bass\u2026. And that dream that has always been for Aponiente to be in the Marisma &#8211; one of the main reasons why, in its day, he moved the restaurant &#8211; is finally going to be like that&#8217;.<\/p>\n\n\n\n<p>Finally, Le\u00f3n will also surprise the public with the presentation of his first book, which will revolve around the history and milestones of Aponiente, one of the great references of global seafood cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version. \u00c1ngel Le\u00f3n has embarked on three new projects that will forever mark the history of gastronomy. One of them will consist of the sale of sustainable marine sausages with which he is now making his debut in the sector after many years of research. These are made from [&hellip;]<\/p>\n","protected":false},"author":285,"featured_media":278805,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15848],"tags":[19392],"class_list":["post-278815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-en","tag-angel-leon-3-en","cat-15848-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00c1ngel Le\u00f3n presents his revolutionary marine sausages - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. \u00c1ngel Le\u00f3n has embarked on three new projects that will forever mark the history of gastronomy. 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