Bakery owner in Havana buys iron-filled cheese on a Cuban highway

The Cuban chefAlberto Gonzalez, owner of the Salchipizza bakery in Havana, has bought airon stuffed cheeseon a Cuban highway.

"We are killing ourselves, this has become a machine for grinding people among ourselves, between the volcanoes, the parole, we are left alone and look, as if that were not enough, we lose respect for ourselves," the chef expressed in a publication on his social networks about the purchase made on the highway from Matanzas to Havana.

In the images that he inserted in his posts and in a shared video, you can see the white cheese dough filled with large pieces of iron to increase the weight of the product.

"We have become a machine for grinding each other, where are we going to stop, I know that we have nothing left to lose, not the values, respect, the volcanoes and right now the patio Cuba is running out of the best of herself," he wrote indignantly at the bottom of his images on Instagram.

Among the comments about the high content of ferrous fumarate that the cheese parts contain and which is harmful to health and the large proportions of iron inserted, the majority of forum members expressed the opinion on the chef's social networks that he had lost his shame in Cuba and was adrift.

"We are living in crazy times, brother, we have to be careful," someone said about the recurrence of these types of events in the country.

"My brother, you have to accuse these types of people without fear. Can you imagine that instead of iron they have some other product, all the problems that that entails?" commented another person.

Alberto González, who last month received at his businessfamous chef Gordon Ramsay (known forNightmare in the kitchen andMaster Chef), is a Cuban chef trained in Europe whosettled in Cuba to run a bakery business.

In his store, he began to offer an innovative product on the Island, thesalchipizzas, a fusion between Cuban pizzas, Italian sausages and botifarras.

González aims to recover the culture of bread in Cuba by rescuing varieties that have already been forgotten.

In 2015 he was present at an edition ofTEDxHabana, held in the capital, where he explained how family traditions and a long history of travel have influenced his career as a baker.