A pork experience | A Casa Do Porco

60% regular meat eaters do not consume more than 2 or 3 cuts of the whole animal.
Moreover, we are living in a period of our history in which the consumption of meet is going crazy and the conditions of the majority of the meat breedings are unacceptable.
Is that a system that could work?

I am not a nazi vegan/vegetarian balls-breaker, rather I love meat, and I consider it a food with an incredible and unique cultural power. But, I also have great respect for the animal that I am eating and a sensibility for the environmental impact that a piece of meat has.

A Casa Do Porco is the perfect gourmet declination of this concept. It is a restaurant based entirely on pork; daily, an entire “porco” is cooked on a grill and every single piece is served in the best way possible. Naturally the selection of the breedings for the meat and the other ingredients is insanely deepened in order to guarantee a high quality.

The idea of Jefferson Rueda (Chef and owner of A Casa Do Porco) is powerful in every country in the world, but in Brazil even more. Brazil is a paradox of a living country; it has the widest biodiversity in the world but it also has the primate for the gmos consumption. All around this nation km2 of forest, mainly, Amazonia and Mata Atlantica, every day, are burned or cut in order to plant monocolture or find some precious metals. Meat is produced in an industrial scale and the indigenous products are disappearing at light speed. The work and the choices of a Chef who wants to valorise the Brazilian tradition is probably the step against the tide that this country needs.

The tasting menu is the heaven of pork: belly, fat, ham, shoulder, leg, everything from the nose to the tail, stir fried, smoked, burned, fried or raw. Flashy, crunchy, succulent and flavourful, everything is just magic.

Eating is a political act. Eating meat even more.

photo on evidence: Fine Dining Lovers