{"id":16375,"date":"2024-01-24T19:35:13","date_gmt":"2024-01-24T18:35:13","guid":{"rendered":"https:\/\/anafric.es\/interporc-mostra-als-visitants-de-fitur-com-tallar-un-pernil-de-capa-blanca-i-les-seves-propietats-nutricionals\/"},"modified":"2024-01-24T19:39:35","modified_gmt":"2024-01-24T18:39:35","slug":"interporc-mostra-als-visitants-de-fitur-com-tallar-un-pernil-de-capa-blanca-i-les-seves-propietats-nutricionals","status":"publish","type":"post","link":"https:\/\/anafric.es\/ca\/interporc-mostra-als-visitants-de-fitur-com-tallar-un-pernil-de-capa-blanca-i-les-seves-propietats-nutricionals\/","title":{"rendered":"INTERPORC mostra als visitants de FITUR com tallar un pernil de capa blanca i les seves propietats nutricionals"},"content":{"rendered":"<p class=\"1Texto\"><strong>La Interprofessional del Porc\u00ed de Capa Blanca (INTERPORC) ha mostrat als visitants de la Fira de Turisme FITUR com tallar un pernil i les propietats nutricionals que deriven d&#8217;aquest i altres productes de la carn de porc de capa blanca. L&#8217;esdeveniment, que s&#8217;ha desenvolupat, aquest primer dia de fira, a l&#8217;estand del Ministeri d&#8217;Agricultura, Pesca i Alimentaci\u00f3 (MAPA) ha tingut una gran participaci\u00f3.<\/strong><\/p>\n<p><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-16371 \" src=\"https:\/\/anafric.es\/wp-content\/uploads\/2024\/01\/24-01-INTERPORC-en-FITUR.jpeg\" alt=\"\" width=\"751\" height=\"549\" data-mce-src=\"https:\/\/anafric.es\/wp-content\/uploads\/2024\/01\/24-01-INTERPORC-en-FITUR.jpeg\" srcset=\"https:\/\/anafric.es\/wp-content\/uploads\/2024\/01\/24-01-INTERPORC-en-FITUR.jpeg 1370w, https:\/\/anafric.es\/wp-content\/uploads\/2024\/01\/24-01-INTERPORC-en-FITUR-300x219.jpeg 300w, https:\/\/anafric.es\/wp-content\/uploads\/2024\/01\/24-01-INTERPORC-en-FITUR-768x561.jpeg 768w, https:\/\/anafric.es\/wp-content\/uploads\/2024\/01\/24-01-INTERPORC-en-FITUR-1024x748.jpeg 1024w\" sizes=\"(max-width: 751px) 100vw, 751px\" \/><\/p>\n<p><\/p>\n<p>Els assistents han gaudit de la bona feina i dels coneixements sobre pernil de dues mestres talladores, <strong>Maila Guti\u00e9rrez<\/strong> i <strong>Raquel Acosta<\/strong>. La primera ha estat l&#8217;encarregada de mostrar de manera pr\u00e0ctica com es fa correctament el tall a cada part del pernil. Un treball, el resultat del qual s&#8217;ha anat repartint entre els visitants per degustar-lo.<\/p>\n<p>Per part seva, Acosta ha estat l&#8217;encarregada de guiar el p\u00fablic en el seguiment de les tasques que realitzava la seva companya, incidint en els diferents talls. A m\u00e9s, com a gran experta en aquest producte emblem\u00e0tic de la gastronomia espanyola, ha enriquit la seva presentaci\u00f3 explicant tot all\u00f2 referent a les propietats nutricionals del pernil de capa blanca.<\/p>\n<p><\/p>\n<p><strong>Consumir amb la freq\u00fc\u00e8ncia adequada<\/strong><\/p>\n<p>Durant la masterclass, Acosta ha apuntat que \u201cla ci\u00e8ncia ha demostrat que, consumit amb la freq\u00fc\u00e8ncia adequada, el pernil s&#8217;acobla perfectament a una dieta equilibrada i saludable pel seu alt contingut de prote\u00efnes, f\u00f2sfor, ferro, seleni, zinc i vitamines B1, B3, B6 i B12\u201d.<\/p>\n<p>Per INTERPORC, FITUR \u00e9s l&#8217;escenari perfecte per portar accions com aquesta, que permeten a persones arribades de diferents pa\u00efsos, degustar el sabor i la qualitat d&#8217;un aliment excel\u00b7lent totalment associat a la cultura i la gastronomia espanyoles.<\/p>\n<p>A m\u00e9s, com ha ressaltat el seu director, Alberto Herranz, \u201caquests actes es converteixen en excel\u00b7lents eines de difusi\u00f3 de la bona feina de les nostres empreses i professionals. El pernil \u00e9s un dels millors ambaixadors que t\u00e9 el sector porc\u00ed i l&#8217;hem d&#8217;aprofitar\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Interprofessional del Porc\u00ed de Capa Blanca (INTERPORC) ha mostrat als visitants de la Fira de Turisme FITUR com tallar [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16372,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1091,2447,1122,1102,1090],"tags":[1094,1109,2448,1249,1105],"class_list":["post-16375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric-ca","category-fitur-ca","category-meat-companies-ca","category-porcino-ca","category-sector-ca","tag-anafric-ca","tag-empresas-carnicas-ca","tag-fitur-ca","tag-interporc-ca","tag-porcino-ca"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/posts\/16375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/comments?post=16375"}],"version-history":[{"count":1,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/posts\/16375\/revisions"}],"predecessor-version":[{"id":16376,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/posts\/16375\/revisions\/16376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/media\/16372"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/media?parent=16375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/categories?post=16375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/ca\/wp-json\/wp\/v2\/tags?post=16375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}