The Interprofessional Agri-food Organization for White Pigs ( INTERPORC ) will be present at a new edition of Alimentaria (Barcelona, March 23-26) with a full program of activities aimed at bringing the work of the sector and its commitment to a balanced diet closer to the public and professionals.
In addition to hosting national and foreign authorities and representatives of pork distributors from priority export countries, the INTERPORC stand will continuously host various gastronomic and educational offerings during the fair.
Among them, the showcooking demonstrations by chef Àngels Puntas stand out, in which both national and international recipes will be prepared with white-coated pork products.
INTERPORC will also develop a gastronomic competition in collaboration with students from the Escola de Hoteleria i Turisme de Barcelona, promoting young talent and culinary training linked to these products.
The space will also feature tastings of prepared foods and ham, with ham carving by master carver Jesús GarcÃa, champion of the INTERPORC SPAIN 2019 International White Ham Carving Competition, as well as a sandwich service for attendees, reinforcing the experiential nature of INTERPORC’s proposal at the fair.
Alongside the activity at the stand, INTERPORC representatives will participate in various professional meetings and round tables within the framework of Alimentaria.
Among them, the participation of Alberto Herranz, general director of the Interprofessional Association, in the round table ‘Today’s Food: The Challenge of Aligning Regulations, Economy, Innovation and Consumption’, organized by the Triptolemos Foundation, stands out. He also participated in an event of the Mediterranean Diet Foundation.
