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The company Vicente Peris faces this exercise with two important launches: its Peris Nature line (Zero Waste) and the tubs in the IV Range of melon with Ham.
This campaign has ended this Tuesday with a training event at the Higher School of Hospitality in Madrid led by chef Sergio Fernández.
INTERPORC has brought bone hams for the first time, whose importation has recently been approved by Beijing.
France has established itself as the main importer of cured Spanish hams and shoulders. According to ICEX data, in 2018 exports to France increased by 14.5%, to over 100 million euros.
Iberian hams from Spain and the European Union will present next Wednesday, October 3, at the headquarters of the Ministry of Agriculture, Fisheries and Food, the international campaign to promote Ibérico Ham, “Ham Passion Tour”, a promotion and information program of this gourmet product, star of the Mediterranean diet.
The Ministry of Agriculture, Food and Environment has convened for the first time the “Spain Food Award for Best Ham 2016” distinction with which it wants to contribute to promoting the quality ham and to improve its image and market positioning. This award includes modalities “Best Jamon Serrano or other Recognised figures Quality” and “Best Iberian Bellota ham”.
Spanish food product has long since banished complex. The sector runs parallel roads to the explosion of the sport in this country. The top sports competitions in many disciplines ceased to be a barrier to hit ball, basket, motor or paddle. Football, basketball, Formula 1, motorcycling and tennis have their names: Iniesta, Gasol, Alonso Márquez or Nadal. In the mouth, other “names” are distinguished in the table and break the frontiers of international markets: olive oil, wine, ham and meat products, preserves or fruits and vegetables. Anuga 160,000 visitors have witnessed.
Santiago Segura or Elena Anaya, some of celebrities of the “seventh art” learn the art of cutting Iberian ham at the 63rd San Sebastian Festival
