The Fundación del Jamón Serrano Español participated in yet another edition of Alimentaria, the International Food and Drinks Exhibition held in Barcelona at the end of March. Information talks were given on the nutritional and sensory qualities of Jamón Serrano, accompanied by demonstrations on how to slice and taste the ham.
The Fundación began by offering a very successful informative session, including a product slicing and tasting at the Sponsors' Village at the fifth edition of BCNVanguardia, the International Gastronomy Convention in Barcelona, which fulfilled its goal of attracting various professional channels and profiles from the food and drinks sector during the Alimentaria Exhibition.
The Fundación also participated in a workshop on nutrition called Taste & Flavors with a slicing and tasting class, focusing on "Jamón Serrano in the Mediterranean Diet, the Nutritional Value of Jamón Serrano and a Slicing and Tasting Demonstration."
The participation of the Fundación in the exhibition fulfilled the goal of promoting Fundación Jamón Serrano among the professionals and general public attending the fair, as well as advocating the counter label which attests to the quality of production.
About the FUNDACIÓN del JAMÓN SERRANO ESPAÑOL
La Fundación del Jamón Serrano was created in 2000 and comprises close to one hundred ham manufacturing industries in 13 regions. Its objective is to promote, publicize and protect the "Jamón Serrano" designation, backed at Community level by the Traditional Speciality Guaranteed (TSG) label.
Hams bearing the FUNDACIÓN label are available exclusively in the Reserva category, for hams which have been cured for a minimum of 12 months, and Gran Reserva, for hams which have been cured for more than 15 months. Our sliced, packaged ham has been cured for 10 months, situating FUNDACIÓN hams well above the levels required by Community regulations for TSG.
FUNDACIÓN JAMÓN SERRANO Corporate Communication José M. Alvarez. Tel.: 646 65 28 46. E-mail: comunicacion_arroba_fundacionserrano.org
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