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Taste Quality and tradition are the benchmarks of the Iberian Pork Products Week that begins today November 11 and will extend its scheduled activities until next Saturday November 15.
The conference is an initiative of the Ministry of Agriculture, Food and Environment (MAGRAMA) which aims to help spread the great qualities that the products of “Our exclusive breed“, And encourage the consumption of such precious foods that during these years of recession have suffered a decrease in demand.
Iberian pork products are something exclusive to our peninsula, not in vain it is an autochthonous species and very localized throughout 4 specific provinces of the national geography. Salamanca, Cáceres, Badajoz and Huelva.
The animals that produce these delicious sausages traditionally fed on acorn in the pastures, but nowadays the Denominations of Origin of each geographical area, they have put on the market some distinctive signs that clarify the type of feeding to which the animal has been subjected, and therefore, its product which category they have.
- Products “Acorn”, Obtained from Iberian pig meat fed exclusively on acorn, grass and other natural resources of its habitat.
- Products “Field“They are those from animals that, although they have ingested resources from the pasture or field, have been fed or mainly with feed.
- Products “Bait”Are those that feed the animal, even though it is an Iberian breed, has only been based on feed and on farms with extensive farms.
Iberian Week Activities and Events
Activities will be carried out for the little ones of the house with a visit to the Río Guadarrama Nursery School to learn more about this breed and its products and especially its differentiating character in terms of the properties of its meat.
During the second day, in the La Paz Market, in Madrid, a Workshop on regulatory knowledge and labeling of Iberian products and a culinary activity will be developed to learn about the ways of cooking and preparing the meat of the Iberian pig that sounds so much now with names such as the prey, the secret, the pen, the lid, etc.
Art and mastery of Iberian ham cutting will be present at the act that MAGRAMA will hold on Wednesday 12th, along with a seminar on quality regulations and labeling, their designations of origin and their products.
A guided visit will be scheduled to a company that produces Iberian products, to learn about how and in what way products derived from Pork are manufactured.
In parallel, promotional work will be carried out in supermarkets and large distribution centers in the cities of Valencia, Madrid, Coruña, Palma de Mallorca and Granada to boost the consumption of chorizos, salami, loins, hams, sliced or in pieces.
As a culmination of the activities, on the 15th, a popular tasting of dishes cooked with Iberian pork meat and bacon will be held in Madrid’s Plaza Mayor so that we can all enjoy and learn about the values, flavors and benefits of these exquisite products.
Gastronomic Contest “Tapa Ibérica Gourmet”.
On the occasion of the celebration of the Iberian Pork Products Week MAGRAMA is going to carry out a peculiar contest, where you only have to provide a recipe to win the prize of “An Iberian Ham”For the winner.
The indispensable condition is that this “tapa”Is made with Iberian pork products, and if you are of legal age to compete, the rest is“ free ”.
Registration is open until November 16 and at the end of the contest all covers will be included in a poster that will be published from November 21 on the website of www.alimentacion.es