World Offal Day is celebrated today and is supported by the interprofessional meat organisations and, of course, by Anafric, which offered its collaboration from the first moment they asked us to do so. Last April, chefs such as Martín Berasategui or David De Jorge (aka Robin Food) and business and professional associations from the food and meat sector joined together to promote the establishment of World Offal Day.
The initiative, whose main promoter is DAPSA, a company from the processing industry, was presented at the Salón Gourmets and has borne fruit with the day we are celebrating today.
Offal is a precious asset: it is part of the Spanish gastronomic heritage and, in addition to being exquisite, it is also sustainable, in line with the practice of achieving maximum use and avoiding waste. At Anafric we promote the dissemination of its benefits and the need to generate culture around it to ensure its long life.
