INTERPORC shows how to cut a white-layered ham at FITUR
The event, which took place on the first day of the fair, at the stand of the Ministry of Agriculture, Fisheries and Food (MAPA), had a large participation.
Attendees enjoyed the good work and knowledge about ham from two master slicers, Maila Gutiérrez and Raquel Acosta. The first has been in charge of showing in a practical way how to correctly cut each part of the ham. The result of this work has been distributed among visitors for tasting.
For her part, Acosta has been in charge of guiding the public in following the tasks her partner was carrying out, focusing on the different cuts. Furthermore, as a great expert on this emblematic product of the Spanish gastronomy, she has enriched her presentation by explaining everything related to the nutritional properties of white-layered ham.
During the masterclass , Acosta pointed out that "science has shown that, consumed with the appropriate frequency, ham fits perfectly into a balanced and healthy diet due to its high content of protein, phosphorus, iron, selenium, zinc and vitamins B 1 , B 3 , B 6 and B 12 ".
For INTERPORC, FITUR is the perfect setting to carry out actions like this, which allow people from different countries to taste the flavor and quality of excellent food totally associated with Spanish culture and gastronomy.
Furthermore, as its director, Alberto Herranz, has highlighted, "these events become excellent tools for disseminating the good work of our companies and professionals. Ham is one of the best ambassadors that the pork sector has and we must take advantage of it".
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