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Georgina Rodríguez, born in Buenos Aires to an Argentine father and a Murcian mother, partner of soccer player Cristiano Ronaldo, lived from the age of three to 17 in Jaca (Huesca), where his parents settled. When she came of age and before leaving for Madrid, she worked for almost twelve months as a waitress in a hotel in the Huesca town of Graus.
That’s why, in the docu-reality I’m Georgina (Netflix) the most important scenarios of his childhood appear and early youth. Since its premiere last January, curiosity and interest in knowing those places where I lived has increased.
The Georgina effect continues and, for example, contributed to sales of secallona de Graus will increase, a typical product of this town in Huesca, a favorite of the celebrity, that last Saturday celebrated the Fiesta de la Longaniza.
More than 9,000 portions of a giant sausage roasted on a 25-square-meter grill were distributed, for which a crane was needed to turn. In the aforementioned documentary, Georgina appears tasting secallona (dry and cured sausage) while exclaiming: “how delicious! I have a very fast metabolism and I knock on wood because I never changed, because I love to eat and I really enjoy eating.”
He explains that this artisan sausage from Graus, which has the C for quality, is the favorite of his partner Cristiano Ronaldo and his children also like it.
During the recording, Georgina passed through the center of Jaca, entered some establishments, such as a candy store on Calle Mayor where she used to buy when she was a child. She visited the Romanesque cathedral, where she took a photo next to Christ, which she later posted on Instagram with the following message: “So many prayers at your feet, so many wishes and tears. Today at last, I meet you again. Thank you for lighting my path and always being with me.”
Scenes were also recorded in the Citadel, a pentagonal-shaped military fortress, as well as in the school where she studied dance. It shows the people and places in Jaca that most marked her life, since, as she says, Jaca is her “house”, the city where I grew up, “where I danced, enjoyed the love of my family and that is what has marked me. It’s very important not to forget where I come from.”
Georgina studied at the Santa Ana de Jaca school and at the age of four began her dance training at the Susana Ara academy, together with her sister, who was a year older than her. His aptitude for dancing led him to be part of the Young Ballet of the Pyrenees. The repercussions of the documentary I’m Georgina They were noticed in shops, restaurants and tourist places in Jaca, and the whole town thanked him for the promotion.
In Graus, Georgina visited the Lleida hotel, where she worked for almost a year and where she spoke with former colleagues and with the owner and manager of the establishment, Consuelo Arcas. This pointed out that the now famous “I already had my head very well furnished”.
Followed by cameras and onlookers, in the Plaza Mayor she explained the artistic value of the Renaissance facades and the town hall, and even spoke live with Cristiano. Then he went to the Basilica of the Virgen de la Pea, where I used to go to pray while living in Grausat the foot of whose image he deposited a bouquet of white flowers.
then it was noticed the increase in visits to the spectacular Gothic Renaissance temple, located on the outskirts of the town on a promontory from where you can see the town, to take the same photo in front of the image of the Virgin that Georgina took.
He took his sister to the Aventn butcher shop so that he would know “where he bought the sausages”. She talked to the shop assistants, Alicia and Cristina, and she claimed to remember the mornings and afternoons she went to the store to buy.
“I spent an hour watching how the grandmothers shopped. You made me very happy and gave me company.” He remembered that they gave him a “course” to differentiate between secallona, longaniza or fuet.
recognized be a “in love” with the Iberians and in fact he stressed that his children also share these same tastes. During the recording she was treated to a small tasting that she shared with the film crew.
Those responsible for Aventn explained the impact that Georgina’s presence has had on their establishment, since received a lot of calls from abroad, especially from Central America, asking for secallona.
People still come to visit the store where Georgina used to shop and some customers even ask the shop assistants who appeared in the documentary for photos. Sausages Aventn tripled daily orders through online sales and many people asked them to be able to sell them products outside of Spain, in countries like Nicaragua, the United Kingdom, Italy or the USA. After Georgina’s boom, the firm considered being able to sell internationally, something that it finally rejected.
Graus appears in the documentary for about 15 minutes and they say that he put this tourist town on the world map with “priceless” publicity. At the tourist office there are still people who ask about the places where the audiovisual was shot and They assure that their web page grew by 20,000 more queries than normal.
THE SAUSAGE FESTIVAL
The longaniza is the most typical product of Graus, along with the truffle, as it has a research center and a market for sale on weekends during the truffle campaign. Last Saturday the Fiesta de la Longaniza was celebrated, declared of tourist interest in Aragón since 2013.
The central act consisted of preparing the largest barbecue in the world, Guinness record since 1997, of 504.47 meters in length and about 1,100 kilos of sausage, roasted on the embers of 890 kilos of charcoal, as well as the free distribution of some 9,000 servings. Turning the 25 square meter grill required a crane.
In addition to the 3,000 residents of Graus, many others from nearby towns attended the party and, mainly, from points in Aragón and Catalonia. Foreign tourists such as French and Dutch who spend their vacations in the town joined.
The festival is organized by the Longaniza Manufacturers Association, made up of the companies Aventn, Melsa and Maella, with the collaboration of the City Council. Each year the “appraiser”, tester, an honor that on this occasion fell to the filmmaker Eugenio Monesma.
After the repercussion of the docu-reality there was talk of proposing Georgina as a “tastadora”, something that is not ruled out, ambassador of the sausage of Graus which, in a way, it already is with the documentary and the millions of followers it has.
Secallona is a product cured in dryers natural that has a characteristic flavor. In its preparation, lean pork meat is used, a minimum of 70%, and bacon, jowls or bacon, never more than 30%. As condiments and spices, common salt, pepper, organ salt, nutmeg, anise or aromatic wines, cloves and other natural ones can be used.
Each manufacturer jealously guards its own recipe, which gives each brand a unique taste. In Graus, also Other sausages are made and cured such as chorizo, loins or sausages.
Embutidos Aventn, in whose store Georgina Rodríguez bought secallona and longaniza while she was in Graus (about 3,300 inhabitants), is a company founded in 1963 by Basilio Aventn and Teresa Mata, whose legacy has been continued by María Dolores Aventn and Ramón Balaguer. It has more than 30 workers and, although it maintains the quality and flavor of the longaniza and the traditional way of making sausage, it is constantly evolving both in facilities and in product variety. It is part of the Association of Longaniza Manufacturers of Graus, in charge of organizing the popular Longaniza Festival and which also includes Embutidos Artesanos Melsa, founded in 1860 by the Melsa family, and Casa Maella, whose history dates back to 1415, and is considered the oldest butcher shop in Aragon.
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George is Digismak’s reported cum editor with 13 years of experience in Journalism