Chefs like Martín Berasategui or David De Jorge (aka Robin Food) and business and professional associations in the food and meat sector come together to promote the establishment of World Offal Day. The initiative has the support of the Asociación Empresarial de Industrias Alimentarias de la Comunidad de Madrid (ASEACAM), professional associations of the meat sector such as Provacuno, Interovic and Interporc, DAPSA, a company in the offal processing industry and the main promoter of the idea, in addition from offal wholesalers, among others. This initiative has been presented at the Gourmets Hall and has borne fruit: World Offal Day will be on October 30.
The proposal to set a day in the annual calendar in which different activities take place with offal as the protagonist is also supported on the institutional side by M Product of Madrid.
The offal constitutes a precious asset: it is part of the Spanish gastronomic heritage and, in addition to being exquisite, it turns out to be sustainable, in line with the practice of achieving maximum use and avoiding waste
All of them agree in recognizing that offal is a precious asset: that it is part of the Spanish gastronomic heritage and that, in addition to being exquisite, it turns out to be sustainable, in line with the practice of achieving maximum use and avoiding waste. At the same time, they insist on the opportunity to disseminate its benefits and the need to generate culture around it to guarantee a long life.
In the coming weeks, it is expected to have new adhesion to this cause, both from representatives of institutions and organizations linked to the professional food sector, as well as from other figures in the kitchen. The hashtag to share the initiative is #Porundiadelacasqueriaya
