INTERPORC promotes the sensory and nutritional qualities of white ham at FITUR
At an event held at the stand of the Ministry of Agriculture, Fisheries and Food (MAPA), De Miguel stressed that ham, due to its very special and characteristic flavour, "directly associates us with terms such as quality and tradition in the minds of consumers from other countries".
The International Director of INTERPORC also explained its nutritional properties : "It is a natural source of high biological value proteins, rich in amino acids, vitamins and essential minerals that contribute to a healthy and balanced diet".
Two types of qualities, sensory and nutritional, make "white ham the best reflection of the efforts of a sector committed to excellence, sustainability and consumer health", he concluded. And to prove these qualities, attendees were able to enjoy a ham tasting after a professional cutting demonstration by master carver Raquel Acosta, who demonstrated the precise technique to make the most of each part of the ham.
Between January and October 2024, Spanish exports of cured hams and shoulders reached 57,588 tonnes, with a growth of 2.8% in volume and an increase of 10.4% in value. The main destinations are, in this order, France, Germany, Portugal and Italy.
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