White pork, one of the key products that drives Spain as a gastronomic powerhouse
The panel, moderated by Purificación González Camacho, Deputy Director General of the Promotion of Food Products of Spain, also included Raúl Muñiz (INTEROVIC), María Ritter (Repsol Guide), Teresa Pérez Millán (Olive Oil from Spain), Susana García Dolla (Wine Interprofessional) and Nuria Mª Arribas (InLac).
Herranz emphasized the widespread presence of pork, from popular cuisine to haute cuisine, due to its ability to combine tradition and creativity in various formats. "From the bar to the tasting menu, pork is in tapas, stews, grilled meats, charcuterie, and avant-garde cuisine", he noted.
This versatility, according to the general manager of the Interprofessional Association, is based on a modern production model, aligned with the highest European standards and guaranteeing food safety, animal welfare and sustainability throughout the chain.
He also highlighted the role of gastronomy in general, and pork in particular, as a tool for international promotion. He cited as an example INTERPORC's participation in European programs and major industry trade fairs, where cuisine and the gastronomic experience become the primary vehicle for conveying the values of Spanish pork and the "Marca España" (Brand Spain) initiative.
According to Herranz, over the last decade, “the international perception of Spanish gastronomy has evolved to position us as a benchmark for trends, creativity, and global reach.” This result is due to the fact that “today Spain no longer just cooks well; it does so with technique, an international vision, and a compelling narrative”.
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