INTEROVIC participated in the 3rd Summer University Course “Carnivores,” organized by GastroActitud in collaboration with Le Cordon Bleu Madrid, at the Francisco de Vitoria University. This event brought together chefs, experts, and students to reflect on the present and future of the meat sector from a gastronomic, nutritional, and cultural perspective.
INTEROVIC’s participation, within the framework of its European program “Celebrate the Everyday,” highlighted the enormous culinary versatility of lamb, suckling lamb, and kid, showcasing both the possibilities offered by new cuts and the numerous preparations that allow these meats to be incorporated into current consumption habits and highlighting their sustainable aspects.
The day began with a lamb butchering demonstration by Daniel Herrero, master butcher and technical coordinator of the Spanish National Butchers Team. He performed a complete butchering to explain the different cuts that can be obtained and their culinary applications. During the demonstration, Herrero highlighted how the complete use of the carcass allows for cuts adapted to all types of cuisines and consumption formats, concluding with a demonstration of prepared dishes.
Next, the prestigious chef Miguel Ángel de la Cruz, from the Michelin-starred restaurant La Botica de Matapozuelos, offered a masterclass showcasing different gastronomic applications of lamb, suckling lamb, and kid goat. Through contemporary preparations such as lamb trotters with truffle and potatoes a la importancia, kidney with blood sausage and a milk veil, and his version of the Paquito, he demonstrated the capacity of these meats to be integrated into an innovative, sustainable cuisine deeply connected to the product and the land.
INTEROVIC’s participation in the course culminated with its director, Tomás Rodríguez, taking part in the roundtable discussion “Challenges of the Meat Sector.” He joined representatives from other industry organizations to analyze the challenges and opportunities facing livestock production, meat consumption, and consumer communication.
The Paquito Wins Over Future Professionals
One of the most engaging moments of the day was the workshop dedicated to El Paquito, the campaign launched by INTEROVIC to introduce lamb to new audiences through a format as everyday as the sandwich.
The students had the opportunity to prepare their own Paquito, choosing between the traditional recipe or a modern-inspired version, the Thai Paquito. They discovered firsthand how easily this meat can be incorporated into current, informal, and flavorful dishes. The activity allowed participants to experiment with different techniques and ingredient combinations, reinforcing the message that lamb is a versatile, accessible product perfectly suited to new culinary trends.
With this participation, INTEROVIC concludes its training sessions this academic year within the European program, reaffirming its commitment to the training, dissemination and promotion of lamb, suckling lamb and kid meat as well as the sustainability of this sector among future gastronomy professionals.
