{"id":20186,"date":"2025-01-21T13:18:34","date_gmt":"2025-01-21T12:18:34","guid":{"rendered":"https:\/\/anafric.es\/lamb-offal-the-star-of-madrid-fusion\/"},"modified":"2025-01-21T13:18:34","modified_gmt":"2025-01-21T12:18:34","slug":"lamb-offal-the-star-of-madrid-fusion","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/lamb-offal-the-star-of-madrid-fusion\/","title":{"rendered":"Lamb offal, the star of Madrid Fusi\u00f3n"},"content":{"rendered":"

The INTEROVIC<\/a> interprofessional will be present in Pavilion 14 at stand 0D026A of Madrid Fusi\u00f3n<\/strong>, the most influential gastronomy congress at a national level, which will be held at Ifema from January 27 to 29, with a program of daily activities that include demonstrations and tastings of lamb and goat meat.<\/p>\n

In this twenty-third edition, INTEROVIC is committed to making the lamb offal<\/strong> known to the public through its R&D chef Antonio Gonz\u00e1lez<\/strong>, who held a Michelin star at El Rinc\u00f3n de Antonio in Zamora.<\/p>\n

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Offal, a Spanish gastronomic heritage that celebrated its first World Day on October 30, is a product deeply rooted in Spanish culinary tradition that also contributes to zero food waste. For this reason, INTEROVIC is committed to making it known at the congress that, of lamb, one of the most sustainable meats, everything can also be used.<\/p>\n

To this end, Antonio Gonz\u00e1lez has selected the lesser-known pieces of lamb offal to prepare different recipes during the first day of the congress. Thus, he will prepare lamb tongues with pickled broth, steamed lamb sweetbreads with spiced potato cream, lamb liver with onions in a light marinade and lamb kidneys with spinach pesto. Dishes that will be tasted on Monday, January 27 from 12 noon to 3 pm at the stand.<\/p>\n

Tastings of Paquito<\/p>\n

During the three days there will also be tastings of Paquito de cordero, the lamb sandwich with its own name that has infinite versions. In the mornings, from 10 a.m. to 12 p.m., master butcher Daniel Herrero, captain of the Spanish butchers’ team and second generation at the head of Carnicer\u00edas Herrero in Fuenlabrada (Madrid), will give lamb cutting demonstrations over the three days to show the different cuts, some of which are very unknown and easy to cook, such as the fillet of the carillon, the collar, the churrasquitos, the tourned\u00f3, the French rack, the tomahawk and the t-bone. With them, he will make different preparations ready to buy and cook at home, an original and different way of consuming lamb.<\/p>\n

New European promotion campaign<\/p>\n

Spain is the main European producer of sheep meat, in 2022 it reached 229.2 thousand tons, and it also occupies a prominent position in the production of goat meat. Two very versatile meats in the kitchen that are also obtained through sustainable agricultural practices that support biodiversity, preserve traditional landscapes, improve soil fertility and contribute to mitigating climate change, as well as supporting economic development in rural areas, more than 110,000 sheep farms and 75,000 goat farms are located in rural areas with natural pastures not suitable for other agricultural uses.<\/p>\n

With these data, INTEROVIC presents its new European campaign within the framework of Madrid Fusi\u00f3n. Under the title ‘Celebrate the everyday with sustainable and European lamb’, INTEROVIC will work for three years to promote sheep and goat meat through different activities and to make it known as a sustainable alternative within the European Union and in international markets.<\/p>\n

All the information about what will happen at the INTEROVIC stand can be found on this website: https:\/\/canalcordero.com\/feria-madrid-fusion<\/a><\/p>\n

The recipe book with a prologue by Alberto Chicote<\/p>\n

As an extra bonus, all visitors will be able to take home the lamb and goat recipe book that contains 75 recipes to replicate at home, some traditional, others avant-garde and also with a Michelin star, with a prologue by the chef Alberto Chicote. A book full of ideas that can also be downloaded for free at: https:\/\/canalcordero.com\/recetas-cordero<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The INTEROVIC interprofessional will be present in Pavilion 14 at stand 0D026A of Madrid Fusi\u00f3n, the most influential gastronomy congress […]<\/p>\n","protected":false},"author":3,"featured_media":20183,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1097,1112,1096],"tags":[1100,1282,1117,2479,1115],"class_list":["post-20186","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-caprino-en","tag-empresas-carnicas-en","tag-madrid-fusion-en","tag-ovino-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/20186","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=20186"}],"version-history":[{"count":0,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/20186\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media\/20183"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media?parent=20186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/categories?post=20186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/tags?post=20186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}