{"id":24047,"date":"2026-02-25T18:31:20","date_gmt":"2026-02-25T17:31:20","guid":{"rendered":"https:\/\/anafric.es\/especial-alimentaria-sucarn-strengthens-its-commitment-to-gourmet-fifth-range-products-at-the-anafric-grouped-stand-at-alimentaria\/"},"modified":"2026-02-26T09:59:54","modified_gmt":"2026-02-26T08:59:54","slug":"especial-alimentaria-sucarn-strengthens-its-commitment-to-gourmet-fifth-range-products-at-the-anafric-grouped-stand-at-alimentaria","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/especial-alimentaria-sucarn-strengthens-its-commitment-to-gourmet-fifth-range-products-at-the-anafric-grouped-stand-at-alimentaria\/","title":{"rendered":"Especial Alimentaria: Sucarn strengthens its commitment to gourmet fifth-range products at the ANAFRIC grouped stand at Alimentaria"},"content":{"rendered":"

Sucarn<\/span><\/span>, empresa mayorista fundada en 1984 y especializada en carnes selectas internacionales, participar\u00e1 como coexpositora en el estand agrupado de ANAFRIC<\/span><\/span> en el marco de Alimentaria 2026<\/span><\/span>, donde presentar\u00e1 sus \u00faltimas novedades en quinta gama gourmet.<\/strong><\/p>\n

Con sede en Mercabarna y m\u00e1s de 700 clientes mayoristas y distribuidores en toda Espa\u00f1a, Sucarn se ha consolidado como referente en carnes selectas de alta calidad \u2014con or\u00edgenes como Black Angus Nebraska, Angus de Uruguay, Simmental europeo o Wagyu\u2014 y como proveedor especializado en soluciones premium para restauraci\u00f3n y catering.<\/p>\n

En esta edici\u00f3n de Alimentaria, la compa\u00f1\u00eda pondr\u00e1 el foco en el crecimiento y la ampliaci\u00f3n de su l\u00ednea de productos 5G, con nuevas propuestas cocinadas a baja temperatura que combinan calidad, rendimiento y practicidad para el canal profesional.<\/p>\n

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Participating in Alimentaria 2026 represents much more than just a trade fair presence for Sucarn. As its director, Carles Juvanteny, explains, the event is one of the major strategic platforms for the European food sector and a key opportunity to consolidate its position as specialists in international premium meats and high-quality ready-to-eat solutions.<\/p>\n

The company will use the event to connect with a highly qualified professional audience\u2014restaurants, distributors, wholesalers, and international operators\u2014with the aim not only of generating business contacts but also of sharing knowledge about products, trends, and the evolution of the premium meat market.<\/p>\n

Juvanteny emphasizes that Alimentaria is also an ideal space to reconnect with clients and partners in the sector, present new products, and discuss future projects in a friendly and professional environment.<\/p>\n

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The value of sharing space under the ANAFRIC umbrella<\/p>\n

Sucarn will participate within the ANAFRIC group stand, a format that, according to its director, provides added value within the sector. The joint presence reinforces the image of unity within the meat sector, optimizes resources, and at the same time allows each company to maintain its own identity.<\/p>\n

In addition to facilitating internal networking among companies, the format projects a solid image to national and international buyers, generating synergies and expanding the visibility of participating companies.<\/p>\n

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Participating in the ANAFRIC stand facilitates internal networking among companies and projects a solid image to the outside world.<\/h3>\n<\/blockquote>\n

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New products in ready-to-eat meals and international consolidation<\/p>\n

At this edition, Sucarn will present two new additions to its ready-to-eat line of select cuisine products, geared towards professional restaurants and catering, both cooked at low temperatures.<\/p>\n

On the one hand, confit oxtail, slowly prepared and presented with its own sauce, ready to be reheated while maintaining texture and depth of flavor. On the other, confit Iberian pork shoulder, cooked in its own fat and prepared so that the chef can give it the final touch on a griddle, pan, or grill, guaranteeing even cooking and juiciness.<\/p>\n

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Sucarn will present two new additions to its premium ready-to-eat line, geared towards professional restaurants and catering, both cooked at low temperatures.<\/h3>\n

 <\/p><\/blockquote>\n

Alongside these new products, the company will once again showcase a representative selection of its international premium meats in its iconic globe display. Among them will be the Black Angus Nebraska (USA), reinforcing its collaboration with USMEF and its specialization in high-quality American beef, as well as the Angus from Frigor\u00edfico Las Piedras (Uruguay), a producer with whom they work exclusively in Spain, including lines such as San Alberto Angus Premium and RESERVE, grain-fed.<\/p>\n

Rather than focusing on one-off launches, Sucarn wants to highlight its ongoing commitment to quality, traceability, and specialization, offering high-level solutions in both premium meats and ready-to-eat products for restaurants and catering.<\/p>\n

 <\/p>\n

2026: Between Global Uncertainty and the Professionalization of the Sector<\/p>\n

Looking ahead to 2026, the company acknowledges that the international meat market faces significant challenges stemming from geopolitical tensions, which generate uncertainty and volatility in production costs. However, it also observes increasing professionalization within the sector and a growing demand for differentiated, sustainable products with consistent quality.<\/p>\n

Sucarn’s strategy for the coming year involves consolidating relationships with highly trusted international suppliers, diversifying its origins, and continuing to focus on added value, both in premium meats and in ready-to-eat solutions tailored to the needs of the professional food service industry.<\/p>\n

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The company acknowledges that the international meat market faces significant challenges stemming from geopolitical tensions, which generate uncertainty and volatility in production costs.<\/h3>\n<\/blockquote>\n

 <\/p>\n

 <\/p>\n

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For more information:<\/p>\n

Linkedin:\u00a0Sucarn<\/span>\u00a0Especialistas en Carnes<\/strong>
\nInstagram:\u00a0sucarn<\/span>_especialistas_en_carnes<\/strong>
\nFacebook:\u00a0Sucarn<\/span>EspecialistasenCarne<\/strong>
\nX: @Sucarn<\/span>Oficial<\/strong><\/p>\n

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Sucarn, empresa mayorista fundada en 1984 y especializada en carnes selectas internacionales, participar\u00e1 como coexpositora en el estand agrupado de […]<\/p>\n","protected":false},"author":3,"featured_media":24041,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1097,1096],"tags":[1622],"class_list":["post-24047","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric-en","category-sector-en","tag-sucarn-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/24047","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=24047"}],"version-history":[{"count":1,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/24047\/revisions"}],"predecessor-version":[{"id":24060,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/24047\/revisions\/24060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media\/24041"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media?parent=24047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/categories?post=24047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/tags?post=24047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}