The Best Artisanal Meat Competition, organised by Educarne, has awarded the French Rack 2.0 recipe, an innovative recipe for stuffed lamb with black trumpets, onion, mashed potatoes, truffles, spices and nuts, presented by the butcher Daniel Sánchez. This has been highlighted by industry magazines such as Revista Cárnica and Eurocarne.
Local butchery, key in meat gastronomy
This competition has highlighted the work of local businesses, where artisanal production continues to be a differentiating element.
“All the finalist products are from small meat businesses that work with local products, meat from native breeds and seasonal ingredients. They are unique recipes that can only be found in a specific store, and that makes them special,” said María Sánchez, general director of EDUCARNE.
Image: Educarne
