{"id":34195,"date":"2025-11-22T06:56:59","date_gmt":"2025-11-22T09:56:59","guid":{"rendered":"https:\/\/diariodebordo.net\/?p=34195"},"modified":"2025-11-22T06:56:59","modified_gmt":"2025-11-22T09:56:59","slug":"ocre-no-wood-hotel-inaugura-nova-fase-do-seu-bar-de-charcutaria-com-curadoria-100-brasileira-de-roberta-sudbrack","status":"publish","type":"post","link":"https:\/\/diariodebordo.net\/?p=34195","title":{"rendered":"OCRE, no Wood Hotel, inaugura nova fase do seu Bar de Charcutaria com curadoria 100% brasileira de Roberta Sudbrack"},"content":{"rendered":"<div>O<i> pioneirismo da proposta est\u00e1 justamente nessa curadoria afetiva e criteriosa, que transforma o balc\u00e3o em vitrine da nova charcutaria brasileira<\/i><\/div>\n<div><b><i>\u00a0<\/i><\/b><\/div>\n<div>Em Gramado, o OCRE \u2014 restaurante do Wood Hotel \u2014 acaba de alcan\u00e7ar um marco raro na gastronomia brasileira. Sob a curadoria da chef Roberta Sudbrack, o Bar de Charcutaria passa a trabalhar exclusivamente com produtos nacionais, celebrando o sabor da terra e o talento de uma rede de pequenos produtores espalhados pelo pa\u00eds.<\/div>\n<div>\u201cEu tinha tr\u00eas presuntos que ainda n\u00e3o eram brasileiros \u2014 entre eles o italiano San Daniele e o Jam\u00f3n Ib\u00e9rico espanhol. Depois de muita pesquisa, consegui substituir todos. Hoje, o bar \u00e9 100% brasileiro\u201d, conta Sudbrack. O feito traduz um trabalho silencioso e persistente de mapeamento de artes\u00e3os e mestres charcuteiros que v\u00eam revolucionando a produ\u00e7\u00e3o local com t\u00e9cnica e verdade.<\/div>\n<div>O pioneirismo da proposta est\u00e1 justamente nessa curadoria afetiva e criteriosa, que transforma o balc\u00e3o do bar em vitrine da nova charcutaria brasileira \u2014 feita com tempo, com alma e com identidade. Cada fatia carrega uma hist\u00f3ria: de quem cria, de quem cura, de quem acredita no poder transformador da boa comida. \u201c\u00c9 de uma qualidade inacredit\u00e1vel\u201d, resume a chef, que faz do OCRE um manifesto de sabor e pertencimento.<\/div>\n<div>Entre os destaques, o card\u00e1pio re\u00fane <b>produtores de quatro estados brasileiros<\/b>, compondo uma verdadeira cartografia da charcutaria artesanal nacional. Do <b>Rio Grande do Sul<\/b>, v\u00eam a <b>copa<\/b>\u00a0e o <b>presunto cru<\/b>\u00a0do produtor <b>Zampa Grigia<\/b>, de Carlos Barbosa. Do <b>Paran\u00e1<\/b>, chegam a <b>bressaola<\/b>\u00a0e o <b>speck<\/b>\u00a0da <b>Salumeria Romani<\/b>, de Mandirituba. <b>S\u00e3o Paulo<\/b>\u00a0marca presen\u00e7a com o <b>salame Uratau<\/b>\u00a0e o <b>Malvento<\/b>, da <b>Curiango<\/b>, de Silveiras, al\u00e9m do<b>chorizo estilo espanhol<\/b>\u00a0e da <b>cecina de wagyu<\/b>, da <b>Pirineus<\/b>, tamb\u00e9m paulista. J\u00e1 o <b>Rio de Janeiro<\/b>\u00a0completa a jornada com a <b>copa negra<\/b>\u00a0e a <b>lonza<\/b>\u00a0do produtor <b>Porco Alado<\/b>, de Mury.<\/div>\n<div>Todas as charcutarias chegam \u00e0 mesa <b>finamente laminadas na hora<\/b>, como exige a boa tradi\u00e7\u00e3o. \u00c9 quase como assistir a um <b>baile no sal\u00e3o<\/b>: a fatiadora manual, de cor vermelha, <b>batizada de Anita<\/b>\u00a0\u2014 em homenagem \u00e0 ga\u00facha <b>Anita Garibaldi<\/b>\u00a0\u2014, gira com eleg\u00e2ncia enquanto entrega l\u00e2minas delicadas de sabor. As fatias repousam sobre <b>t\u00e1buas exclusivas feitas \u00e0 m\u00e3o pelo artista canelense Daniel Castelli<\/b>, que completa a experi\u00eancia com um toque de arte e territ\u00f3rio.<\/div>\n<div><\/div>\n<div>O bar de charcutaria do OCRE abre diariamente, das 15h <span dir=\"ltr\">\u00e0s 23h<\/span>.<\/div>\n<div><\/div>\n<div><b>BAR DE CHARCUTARIA<br \/>\nOCRE &#8211; Hotel Wood \u2013 Rua M\u00e1rio Bertoluci, 48 | Centro | Gramado<br \/>\nDiariamente, das 15h <span dir=\"ltr\">\u00e0s 23h<\/span><br \/>\n<\/b><b><u><a id=\"OWA32f2cef2-55e7-106b-d323-d6e1869f19e8\" class=\"x_x_x_OWAAutoLink\" href=\"https:\/\/www.instagram.com\/ocregramado\/\" data-auth=\"NotApplicable\">@ocregramado<\/a><\/u><\/b><\/div>\n<div><\/div>\n<div><b><u><a id=\"OWA56577d19-0aff-ba79-04c9-7d9317d4e1f1\" class=\"x_x_x_OWAAutoLink\" href=\"https:\/\/www.hotelwood.com.br\/restaurantes\" data-auth=\"NotApplicable\">https:\/\/www.hotelwood.com.br\/restaurantes<\/a><\/u><\/b><\/div>\n<div><\/div>\n<div><i>Informa\u00e7\u00f5es Imprensa: Tati Feldens | (51) 9.9836.8652<\/i><\/div>\n<div><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>O pioneirismo da proposta est\u00e1 justamente nessa curadoria afetiva e criteriosa, que transforma o balc\u00e3o em vitrine da nova charcutaria brasileira \u00a0 Em Gramado, o OCRE \u2014 restaurante do Wood Hotel \u2014 acaba de alcan\u00e7ar um marco raro na gastronomia brasileira. Sob a curadoria da chef Roberta Sudbrack, o Bar de Charcutaria passa a trabalhar [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":34201,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_eb_attr":"","inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[156,68,63,1,88,89,119,87,66,65],"tags":[],"class_list":["post-34195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-atualidades","category-cultura","category-destaques","category-dia-a-dia","category-empresarial","category-entretenimento","category-eventos","category-gastronomia","category-lancamentos","category-noticia-recente"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>OCRE, no Wood Hotel, inaugura nova fase do seu Bar de Charcutaria com curadoria 100% brasileira de Roberta Sudbrack - Revista Di\u00e1rio de Bordo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/diariodebordo.net\/?p=34195\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"OCRE, no Wood Hotel, inaugura nova fase do seu Bar de Charcutaria com curadoria 100% brasileira de Roberta Sudbrack - Revista Di\u00e1rio de Bordo\" \/>\n<meta property=\"og:description\" content=\"O pioneirismo da proposta est\u00e1 justamente nessa curadoria afetiva e criteriosa, que transforma o balc\u00e3o em vitrine da nova charcutaria brasileira \u00a0 Em Gramado, o OCRE \u2014 restaurante do Wood Hotel \u2014 acaba de alcan\u00e7ar um marco raro na gastronomia brasileira. 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