Aljomar and Arrabal hams, a luxury dish at the Aecoc Congress gala dinner

Published on: 12/02/2015 19:18

Category: Did you know that

Jamones Aljomar is sponsoring the 15th AECOC Congress of Meat and Processed Products this year. AECOC is one of Spain's largest business associations and the only one where manufacturers and distributors work together to improve the sector and provide greater value to consumers. The annual event will take place on February 24th and 25th in Lleida.

In addition to showcasing its products during the congress, Aljomar is traveling to Lleida accompanied by its head chef Antonio Arrabal , who will cook the main course of the gala dinner on the 24th using Iberian products from the Guijuelo-based brand. Meanwhile, in the hall of the Palau de Congresos de Lleida (La Llotja), where the event is being held, a cooking demonstration will be offered, led by Antonio Arrabal . The renowned chef will showcase the vast culinary possibilities of Aljomar Iberian meats, both in the Horeca and retail sectors. The various cuts from the butchering of Iberian pork – pluma, secreto, presa, solomillo… – will be transformed into gastronomic delights in the hands of Antonio Arrabal, creations that are already part of the Aljomar-Arrabal Recipe Book (see https://www.youtube.com/user/AljomarTV ). A luxury for the palate with dishes designed exclusively for the brand, whose purpose is to showcase the organoleptic characteristics and high quality of Aljomar products. The Aecoc Congress brings together all the key players in the meat products value chain each year, making it the only meeting point and networking hub for this sector. Its importance also lies in the need to analyze the market and the changes that have occurred in consumer behavior in the current climate. The planned presentations will offer attendees information and success stories to help them adapt to this new scenario.