The second edition of MEAT XPERIENCE, held on 4 and 5 October at La Farga in L’Hospitalet de Llobregat, with ANAFRIC participating as a collaborating association, was inevitably marked by the exceptional episode of torrential rain that affected Catalonia throughout the weekend and on Monday, as well as by the various ES-Alert warnings issued by the authorities and the resulting restrictions on mobility and the opening of facilities.
Weather conditions had a significant impact on an event designed to bring together professionals from the specialist meat retail sector, supplier companies, brands, trade associations and professional organisations over two days.
During Saturday night and the early hours of Sunday, exceptionally intense rainfall was recorded in many parts of Catalonia. In several municipalities and areas around Barcelona, rainfall exceeded 200 litres per square metre, with historic precipitation levels and serious disruption to mobility, infrastructure, public transport and facilities.
A Sunday marked by restrictions and reorganisation
On Sunday, 4 October, measures adopted in response to the severe weather forced the La Farga Activities Centre, the venue hosting MEAT XPERIENCE, to remain closed during the morning. Faced with this situation, and following the instructions of the authorities and emergency services at all times, the organisers worked intensively from early in the morning to adapt the event to the new circumstances.
During these hours, a major coordination and communication effort was carried out with exhibitors, brands, speakers, professionals, visitors and suppliers, using all MEAT XPERIENCE communication channels to provide timely information on the situation and any changes to the programme.
MEAT XPERIENCE was finally able to open its doors to the public at 3:00 p.m. on Sunday, 4 October.
The loss of the entire morning session meant that stages, schedules and planned activities had to be reorganised. The organisers worked closely with speakers, partners and companies to recover and adapt as much of the programme as possible. The response from professionals was particularly significant. Given the circumstances, visitor numbers were much lower than desired, although commercial and professional activity at the event was resumed under extraordinarily complex conditions.
The institutional opening ceremony, originally scheduled for Sunday morning, had to be postponed until Monday, 5 October.
Training, products and business during the first day
Despite the reduced opening hours on Sunday and the necessary rescheduling, MEAT XPERIENCE was able to deliver a large part of its professional programme.
Highlights included the Burger Masters Butcher, organised by Revista Cárnica, a competition that brought together twelve professionals to demonstrate their creativity and product knowledge before a jury comprising Javier Zori, journalist, professional traveller and former director of Viajes National; Mireia Sellarès, president of the Federació Catalana de Carnissers i Cansaladers-Xarcuters; and Alberto Gras.
The programme also featured the “Inspiring Business Models” session, with José Luís Porté of Porté Estop, Vicenç Bardolet of Bardolet Cansaladers, Joan Pallissé of Cal Marxant and Urbici Escudé of Casa Oms.
Professionals also took centre stage in “Professionals in Action: Live Preparations”, a session moderated by Yolanda Casternado and Núria Folch, featuring Susana Pérez of Pollería Cantonada 108 at Mercat de Reus; Ana Paris of Xarcuteria Paris; Laia Valls of Can Valls; and Antoni Gálvez, president of the Federació de Carnissers, Xarcuters i Aviram de Barcelona i Comarques.
The programme also included sessions focusing on products, management and professional specialisation, featuring Sergio Cardona of La Finca with “From Genetics to the Plate”; Emilio Ábalos with “Manage Better to Sell More”; and Laura Gasch with “The Perfect Cheese Board” workshop.
The European School of Ham Carvers, directed by Julián Moreno Santaella, also played a prominent role with its training programme dedicated to professional ham carving.
Images day 1
Monday brings another day of rain and alerts
On Monday, 5 October, MEAT XPERIENCE opened according to its usual schedule, returning to the programme originally planned. However, torrential rain returned during the morning and new warnings and alerts were activated before the doors opened to the public.
Heavy rainfall once again caused major mobility problems and congestion on several roads. This prevented or made it difficult for some scheduled speakers and many professionals planning to visit the event to reach La Farga.
Despite this, the organisers maintained the programme, following the authorities’ instructions, and continued adapting it to the circumstances throughout the day.
Institutional opening moved to Monday
The institutional opening ceremony, postponed on Sunday as a result of the restrictions, was finally held on Monday, 5 October, with a tour of the exhibition area and a meeting with companies, brands and industry professionals.
Participants in the institutional tour included Anna Franco Baiget, Deputy Director General for Trade of the Government of Catalonia; Mireia Sellarès, president of the Federació Catalana de Carnissers i Cansaladers-Xarcuters, and Joan Bosch, vice-president; Daniel Bianchi, managing director of Carnimad and representative of CEDECARNE; Pròsper Puig, president of Fundació Barcelona Comerç; Antoni Gálvez, president of the Federació de Carnissers, Xarcuters i Aviram de Barcelona i Comarques, and María José Sánchez, member of the Guild; Juan Carlos Mañú, member of the Board of Directors of the Navarra Butchers’ Guild; Elisabeth Burnett, director of the La Farga Activities Centre; and Jorge Martín, director of MEAT XPERIENCE.
The presence of institutional, trade association and industry representatives provided an opportunity to express support for specialist meat retailers and to discover first-hand the proposals presented by exhibiting companies.
Generational renewal, digitalisation, AI and the future of specialist retail
The second day once again placed knowledge and training at the heart of the programme.
Generational renewal was one of the topics addressed, with the participation of Oriol Ribot and Ricard Josep, while technological transformation was covered through a session on artificial intelligence and digitalisation delivered by Javier Oró of IATSAE Networks.
CEDECARNE also promoted a session focusing on the value of trade associations and the role of professional organisations as tools for representation, support and growth within specialist retail.
The programme also featured gastronomic and product-focused activities, such as the creative pastry session by Natàlia Rodríguez of Ca La Cova, as well as content directly related to the evolution of retail establishments and new consumer needs.
Salva Batet and Artur Pelegrí addressed the changes already reaching the point of sale with the session “The Future Is Already Behind the Counter”, while KensBot demonstrated the possibilities offered by artificial intelligence to automate WhatsApp order management in butcher shops and specialist establishments.
The programme was completed with content on training and the profession, food safety and health inspections, as well as new opportunities for business growth.
The day also hosted the Ham Carving Competition, sponsored by Batallé and organised by the European School of Ham Carvers, once again highlighting the technique, professionalism and culture associated with ham.
A particularly important thank you
Despite extraordinarily adverse weather conditions and the restrictions and mobility difficulties that affected both days, MEAT XPERIENCE 2026 was able to go ahead.
The organisers would especially like to thank all exhibiting companies and brands for maintaining their commitment to the event; sponsors, speakers, trainers and professionals for making an enormous effort to adapt their schedules and travel arrangements; the authorities and institutional representatives; and all the people and teams who worked to reorganise the programme and make the event possible.
MEAT XPERIENCE would also like to thank the promoting organisations, associations and professional guilds for their support, remaining alongside the organisers at all times and actively collaborating in response to the changes that had to be made.
Above all, the organisers would like to thank the visitors and professionals who, despite mobility difficulties, alerts and adverse weather conditions, maintained their confidence in MEAT XPERIENCE and came to La Farga over the two days.
“These have been two extraordinarily difficult days and very different from those we had spent months preparing. The weather conditions forced us to react, reorganise schedules and activities and make decisions continuously, always following the instructions of the authorities. That is why, beyond any assessment, we want to say thank you. Thank you to the exhibitors and brands for standing by us; to the speakers for their enormous effort; to the organisations and guilds that support the project; to the authorities; to the entire team that worked tirelessly; and, most especially, to the professionals who, despite such difficult circumstances, continued to place their trust in MEAT XPERIENCE and came to visit us. Their response is what gives meaning to this event,” said Jorge Martín, director of MEAT XPERIENCE.
MEAT XPERIENCE is organised by Impacta Group, promoted by the Federació Catalana de Carnissers i Cansaladers-Xarcuters, and supported by CEDECARNE and the sector’s regional associations and guilds.
