The second edition an interesting event for professionals and the general public who love ham. Two days -Monday 28 and tuesday 29 October- in which the International Iberian Forum 2019, under the title 'The challenge of Iberian pig. New ways of making it. ' The city of Salamanca hosts this event that aims to promote the gastronomy linked to the meat product par excellence of the place. He does it at a more difficult time for him ham sector and foods derived from animals, when consumers increase their preference for products of vegetable origin. We inform you more about everything here.
Activities at the International Iberian Forum
From ten in the morning until six thirty in the afternoon, both days the International Forum of the Iberian in the Palacio de Congresos de Salamanca. The event wants to surprise attendees with culinary creations that will exalt the pig versatility, always under the premise of pasture. That essential natural habitat where it lives, grows and feeds to be able to offer excellent meat later. Thus, among the activities that will be organized there will be a little of everything, from tastings but also discussions.
There will be no shortage of cooking master classes, as well as live demonstrations with prestigious chefs. For example, Elena Arzak, Rocío Parra, Toño Pérez, Jorge Lozano or the brothers Javier and Sergio Torres. The star product of International Iberian Forum it will also give way to desserts. Therefore, pastry chefs like Pol Contreras, The Echaurren Portal, will participate equally. Roberto Sánchez, butcher, he will explain the most arduous part of cooking while cutting up a pork carcass weighing more than one hundred kilos. Even the Spanish champion of Iberian ham cutting will attend the event, Hannibal Falcon.
To all this, in the International Iberian Forum Technical conferences and round tables will be added to debate on the quality of the product, the sustainability or the innovation. But also the main brands that market it. Among the most prominent talks will be: 'The relatives of the Iberian' and 'The Iberian, with the nutritional traffic light in red'. In addition, a cooking contest will close this 2019 edition. Four chefs will stand in front of the stoves to work with pieces of the pig protagonist and prepare the best dishes. The Awards will be two, five thousand and two thousand euros for the two winners.
