Contest Rules
In the 15 Century, the Marquess of Villena wrote an elaborated treatise on the art of meat cutting or cisoria, the original old Spanish word. The 2 National Cisoria Art Championship Encinar de Humienta / Grupo Gourmets, is aimed to professionals who practice their activity in Spain, recovering the relevance of this basic and yet difficult art to master. During the first phase participants cut up a baron of beef where neatness of the cut, technique, ability, speed and order are awarded. In a second stage contestants elaborate a steak tartar taking into account presentation, originality and, of course, taste.
The winner is awarded with a prize worth €500 and a dimplome accrediting him/her as the Spanish Champion 2022
First PrizeRobin Parada
El Asador del Abad
(Madrid)
Second Prize
Gustavo Ricardo Yataco
Ferretería by Ego
Third Prize
Pedro José Cardona
Voraz
Jury:
Baian Hannick
Purchasing Manager - Compras Osy
Javier Collar
Director El Encinar de Humienta
Yvette Bergmans
Commercial Director ASTTRA
Andrés Sánchez Magro
Journalist
Andrés Madrigal
La Única
Steffen Nagel
Supplier JN MEAT
Selected Contestants:
Robin Parada
El Asador del Abad Restaurant
Gustavo Ricardo Yacato
Ferreteria By Ego
Víctor Fernández Tejedor
Asador de Bulnes Restaurant
Agustín Alcalde
La Española Restaurant
Jefferson Pinto Jiménez
La Cabra Restaurant