We finished the day tired, but also full of energy after a great day at the Salón de Gourmets. We have plenty of energy and will be here until Thursday, April 16th, at stand 4H18 in Pavilion 4 of Ifema . Four days of intense gastronomic activity with a strong international focus.
It has undoubtedly been a very special day because we also had the pleasure of welcoming many friends with whom we spent some wonderful moments. (Here's a photo gallery)
At our stand , Iberian hams, shoulders, sausages, and meats shone brightly . We kicked off our professional meetings and thoroughly enjoyed the culinary offerings presented in the showcooking demonstrations by chef Antonio Arrabal . The renowned chef, a finalist on the television program Top Chef, prepared live a variety of dishes featuring Iberian pork as the main ingredient, all of which are included in the Aljomar-Arrabal recipe book.
Today we had Iberian pork stew with mushrooms, acorn-fed Iberian pork tenderloin stuffed with spring onions and foie gras, and acorn-fed Iberian pork burger with black olives and spiced bread. Delicious!
In the coming days we will enjoy Iberian pork shoulder stir-fry with hot and sour sauce, Iberian acorn-fed pork secreto with seaweed and ginger marinade and medallion of sirloin steak with potato foam and aniseed pumpkin .
We have prepared two shows each day, after which you can taste the resulting tapa to discover the great gastronomic possibilities of the different cuts of Aljomar Iberian pork.
In addition, we were joined by the Spanish Rubik's Cube champion and mentalist David Baró.
Come visit us, we'll be waiting for you!
