INTEROVIC brought lamb recipes to the table through its participation in the Chefs on Fire festival, which took place on October 4th. Roberto Martínez Foronda (Tripea) presented two lamb recipes: Paquito “a la Norteña” and a lamb sausage cooked live in the fire pit.
INTEROVIC has been present at some of the major festival events on the calendar: first at Meat & Fire (Barcelona) with Cañitas Maite; then at the Benicàssim International Festival (FIB) with the El Galliner team; and now it will close the season in Madrid with chef Roberto Martínez Foronda and the Tripea team.
For the occasion, Roberto will present two original lamb creations: the Northern-style lamb Paquito, made with slow-cooked lamb, bean cream, and pickled onion, which will be available throughout the day at the INTEROVIC food truck. On the other hand, there will be an anticuchada lamb sausage with aligot and aji panca kimchi, which the chef will cook live in the festival’s fire pit. This last bite reflects the essence of Tripea: a fusion cuisine, both well-traveled and risk-averse, where flavors rooted in the popular culture intertwine with international techniques and nuances.
The succulence of the national lamb, the creamy aligot, and the fermented spiciness of the kimchi combine in a dish that unites tradition and modernity.
With this participation, INTEROVIC reaffirms its commitment to bringing the richness of sheep and goat meat closer to urban audiences, showcasing lamb’s versatility in contemporary cuisine and reinforcing the values of sustainability, tradition, and innovation that define the sector.
COMMITMENT TO SUSTAINABILITY
In line with its new European campaign “Celebrate everyday life with lamb,” INTEROVIC highlights the environmental benefits of consuming lamb and goat meat, two of the most sustainable meats in the European Union. Their production in Spain, carried out on more than 110,000 sheep farms and 75,000 goat farms in rural areas, significantly contributes to the preservation of natural landscapes, improves soil fertility, and supports biodiversity. Furthermore, these rural farms are essential for economic development in areas that otherwise could not be used for other agricultural purposes.
