Start search


Search in web contents
Adding value to spanish exports


Interporc brings its best meat to London

WikiSpanish Food editorial team

The Interprofessional Agri-food Organization for White Pigs (INTERPORC) participated in the International Food & Drink Event (IFE) until March 25th, one of the most important fairs in London. It had its own stand where prestigious Spanish chefs showed UK attendees the best way to prepare pork and processed pork products.

The UK is a major importer and consumer of meats and processed meat products. Imports of these items have increased in recent years, with the exception of lamb, according to ICEX. London is the second of eleven international destinations chosen for opening new markets and strengthening the export potential of Spain's white pig sector in 2015.

IFE is the leading food and beverage trade fair in the UK, and distinguished Spanish chefs highlighted the many qualities of white pork and pork products and the best way to cook them for UK attendees.

César García, from Ibérica London, together with Nacho Manzano, who has two Michelin stars; José Pizarro, from the restaurant José Pizarro; and Leonardo Ribera, from Morada Brindisa taught importers, buyers, visitors, journalists and bloggers about the advantages of pork from white Spanish pigs.

A meeting with importers and supermarket chains attracted more than 20 professionals, who learned about the pork segment in the UK and other information of interest about quality, traceability, food security and guarantees in connection with Spain's pork sector.

As for charcuterie, chorizo is the product with the greatest growth, and sales already exceed those of its Italian counterparts. Sales of ham are on the rise, but it remains to be seen whether they will catch up with those of its greatest rival, prosciutto di Parma. Ham is also becoming a high-end gourmet product that is popular among consumers with high purchasing power.

Wikispanishfood does not take responsibility or necessarily identify with the opinions expressed by its collaborators, limiting itself to becoming a transmitting channel of the same