PROVACUNO has organised a presentation event for Spanish beef in the Philippines, aimed at importers from this country, to show the particularities of our production model that defines Spanish beef as an exclusive and high-quality product.
This presentation revealed the size of the Spanish beef sector, the differential characteristics of our beef (among which its tenderness, juiciness, excellent flavour and low fat content stand out) and the possibilities it has in a market that increasingly demands quality beef.
There was also a tasting with a Spanish flavour, with beef recipes prepared by two renowned Spanish chefs: Miguel Ángel de la Cruz (two Michelin stars) and Fernando del Cerro (two Repsol suns), who convinced the attendees.
This event was closed by the Spanish Ambassador to the Philippines, Miguel Utray, and the Economic and Commercial Counsellor, Silvia Torices, who highlighted the quality of Spanish beef and its qualification as a premium product.
Visit to centres in the Philippines
During its stay in the Philippines, PROVACUNO visited two production centres together with the Spanish exporters who participated in this trip: a slaughterhouse with a cutting room and a storage and processing centre for meat products. These visits have allowed us to establish a connection with Philippine producers and have served to check the particularities of their production model.
The action has been completed with a cooking demonstration of our meat at the famous Enderun cooking school in Manila, where Spanish chefs have demonstrated the possibilities of our product to students of the school, promoting its consumption.
