{"id":26192,"date":"2026-10-08T11:11:59","date_gmt":"2026-10-08T09:11:59","guid":{"rendered":"https:\/\/anafric.es\/eduardo-cumbreno-from-vaova-gastro-merida-wins-spains-best-paquito-2026\/"},"modified":"2026-10-08T11:17:42","modified_gmt":"2026-10-08T09:17:42","slug":"eduardo-cumbreno-from-vaova-gastro-merida-wins-spains-best-paquito-2026","status":"publish","type":"post","link":"https:\/\/anafric.es\/en\/eduardo-cumbreno-from-vaova-gastro-merida-wins-spains-best-paquito-2026\/","title":{"rendered":"Eduardo Cumbre\u00f1o, from Vaova Gastro (M\u00e9rida), wins Spain’s Best Paquito 2026"},"content":{"rendered":"

INTEROVIC<\/strong>\u00a0has held the third edition of the Best Paquito in Spain 2026<\/strong> competition in Madrid, recognising the most innovative gastronomic creations made with lamb, suckling lamb and goat meat.<\/p>\n

The winner was Eduardo Cumbre\u00f1o, from Vaova Gastro (M\u00e9rida)<\/strong>, with a sandwich featuring cold-cut lamb, sourdough bread, roasted pepper jam, jalape\u00f1o and bacon, Aceh\u00fache cheese and pickled vegetables. The jury highlighted its balance, elegance and the quality of the bread.<\/p>\n

 <\/p>\n

\"Vaova_Extremadura\"<\/p>\n

 <\/p>\n

Second prize went to Javier Abascal, from Lieva (Andalusia)<\/strong>, while Alex Marug\u00e1n, from Pacto Ra\u00edz (Madrid)<\/strong>, took third place.<\/p>\n

The competition is part of the Paquito Route<\/strong>, an INTEROVIC initiative aimed at encouraging lamb consumption among new audiences. In 2026, the campaign involved more than 300 bars and restaurants in over 40 Spanish cities<\/strong>, establishing this sandwich as an increasingly widespread gastronomic offering.<\/p>\n

INTEROVIC also highlights the role of sheep and goat farming in sustainability, landscape conservation and the economic development of rural areas.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

INTEROVIC\u00a0has held the third edition of the Best Paquito in Spain 2026 competition in Madrid, recognising the most innovative gastronomic […]<\/p>\n","protected":false},"author":3,"featured_media":26189,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1097,1112,1096],"tags":[1504,1983],"class_list":["post-26192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anafric-en","category-ovino-caprino-en","category-sector-en","tag-cordero-en","tag-paquito-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/26192","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=26192"}],"version-history":[{"count":0,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/posts\/26192\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media\/26189"}],"wp:attachment":[{"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/media?parent=26192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/categories?post=26192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anafric.es\/en\/wp-json\/wp\/v2\/tags?post=26192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}