The Paquito, the lamb sandwich championed by INTEROVIC, will be the star of the Salón de Gourmets 2026. The Interprofessional Organization for Sheep and Goats is bringing four different—and very modern—ways of this sandwich to the fair, with a clear objective: to demonstrate that lamb is also for everyday life.
During the fair (Hall 6, stand F15), the public can sample the Paquito live through daily cooking demonstrations (12:00 pm and 1:30 pm), each one led by a different chef from the Madrid culinary scene:
Saúl Sanz (Terzio Bar) kicks things off on Monday with his award-winning Paquito, named Best Paquito in Spain 2025: porchetta-style lamb, crystal bread, and piparra pepper mayonnaise.
Rafa Bérgamo (Kuoco) presents a shawarma-style Paquito on Tuesday, featuring lamb marinated in dry curry.
Alex Marugán (Tres por Cuatro) offers a Japanese-inspired version on Wednesday: glazed lamb meatballs, harissa mayonnaise, and spiced brioche bread.
Roberto Martínez (Tripea) closes the event on Thursday with a Latin American-inspired Paquito: slow-cooked lamb with bean cream and pickled onions.
In addition, on Monday, the Complutense University’s student music group will tour the pavilion distributing up to 100 Paquitos, the winning creation from 2025.
Beyond the sandwich, the stand will offer continuous tastings of lamb tapas throughout the fair—including different versions of the Paquito itself—and carving demonstrations to discover new cuts and uses in everyday cooking.
On Monday, April 13, INTEROVIC will also bring the discussion on new consumption patterns to the Ministry of Agriculture’s stage, focusing on how to connect lamb with younger audiences.
With this proposal, INTEROVIC focuses on what it wants: the Paquito as the simplest, most modern, and most direct way to incorporate lamb into daily meals.
