{"id":11367,"date":"2022-09-29T21:25:18","date_gmt":"2022-09-29T19:25:18","guid":{"rendered":"https:\/\/anafric.es\/interovic-participates-in-the-galicia-gastronomic-forum-and-presents-the-lamb-pie\/"},"modified":"2022-09-29T21:25:18","modified_gmt":"2022-09-29T19:25:18","slug":"interovic-participates-in-the-galicia-gastronomic-forum-and-presents-the-lamb-pie","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/interovic-participates-in-the-galicia-gastronomic-forum-and-presents-the-lamb-pie\/","title":{"rendered":"Interovic participates in the Galicia Gastronomic Forum and presents the lamb pie"},"content":{"rendered":"

The sheep and goat interprofessional, Interovic, has presented on the occasion of the Gastronomic Forum held in A Coru\u00f1a, its most innovative and sustainable recipes, among them and as a novelty, the lamb pie.<\/p>\n

Within the framework of the promotional campaign “Tasty and Sustainable. Choose European Origin”, and under the slogan “More than 3000 years in balance with the environment” Interovic presented some successful recipes with lamb meat that recalled the sustainable and natural origin of this type of meat. The versatility of the cuts and the differential value of the recipes was reflected in the lamb pie presented by the interprofessional.<\/p>\n

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The filling of this recipe courtesy of chef Antonio Gonz\u00e1lez and the subsequent baking achieved in the legendary local restaurant Casa Pardo, were the final touch to achieve the successful influx that lasted during the three days of the Forum, which was held from September 25 to 27.<\/p>\n

In addition to the empanada stuffed with minced lamb, attendees were able to taste El Paquito, the most famous lamb sandwich, which once again became the protagonist of the edition along with the tomahawk or the lamb entrecote.<\/p>\n","protected":false},"excerpt":{"rendered":"

The sheep and goat interprofessional, Interovic, has presented on the occasion of the Gastronomic Forum held in A Coru\u00f1a, its […]<\/p>\n","protected":false},"author":3,"featured_media":11362,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1097,1112,1096],"tags":[1100,1186,1169,1185],"class_list":["post-11367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric-en","category-ovino-caprino-en","category-sector-en","tag-anafric-en","tag-empanada-de-cordero-en","tag-empresa-colaboradora-en","tag-forum-gastromico-galicia-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/11367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/comments?post=11367"}],"version-history":[{"count":0,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/11367\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media\/11362"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media?parent=11367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/categories?post=11367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/tags?post=11367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}