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HOW TO MASTER POULTRY MEAT ON THE BARBECUE THIS SUMMER WITHOUT ANYONE 'GIVING YOU THE GRILL'

“How long does it take to light the barbecue! The chicken is raw! The turkey burger is not done!”

If you want to stop hearing these phrases when you light up the barbecue this summer, we give you the solution: follow the advice we offer you in this free ebook, the best recipe book for barbecue chicken, as well as turkey and quail.

When you download it you will find recipes, tips and many curiosities so that, this summer, you will be at the controls of the grill cooler than San Lorenzo.

Did you know that chicken is native to Asia, specifically to the area occupied by the country of Pakistan? We tell you how it arrived in Spain more than 2,500 years ago.

You should also know that it is not the same to use firewood or charcoal when making the barbecue poultry and that you can choose different dressings or marinades that will make this white meat, which can be chicken, turkey or quail, delicious.

I want the free ebook!
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Chef Javier Goya discovers the secrets of poultry barbecue with a masterclass in Madrid

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to carry out a cooking workshop to highlight the benefits of grilled poultry meat
  • This master class took place on July 7 at the SUA by Triciclo restaurant and had some exceptional students, including journalists and gastronomy and lifestyle bloggers.
  • Goya, a specialist in embers, developed the workshop addressing the entire process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carvings, to finish with the plating and the different culinary combinations. 

Madrid, July 8, 2022.- Summer is the barbecue season par excellence. Family and friends gather around the embers to enjoy gastronomy and outdoor leisure. With the aim of continuing this tradition in the healthiest way possible, Avianza, the Spanish Interprofessional association of poultry meat, and the grill expert chef Javier Goya, wanted to join together to highlight the benefits of poultry barbecue.

For this, Goya has given a masterclass in his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialized in lifestyle and gastronomy, where he has revealed his secrets to making a top-level poultry barbecue. For more than an hour, the chef addressed the entire process: from preparation, the type of cooking and temperatures of the grill, to the different cuts and carvings, to finish with the plating and the different culinary combinations. 

The menu that the attendees prepared and tasted, made by SUA by Triciclo with Javier Goya, consisted of Free-range chicken wings stuffed with pickled mussels and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and aged cheese and J.grilled quail erk.

After this presentation as a workshop, the association will publish a downloadable and completely free ebook with the history of grilled chicken and different and tasty barbecue poultry recipes. Anyone interested in obtaining this digital book will soon be able to find it on the Avianza website.  

“With these actions and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, at Avianza we want to continue promoting consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we have to continue spreading its benefits with actions like this," said Jordi Montfort, general secretary of Avianza, and added that "Spain is, in addition, one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed each year. We have a growing sector that we have to be proud of.”

Chef Javier Goya preparing the poultry meat and macerations.

A moment from the masterclass for media and lifestyle bloggers.

Chef Javier Goya and Jordi Montfort, general secretary of Avianza, during a moment of the barbecue workshop with the embers lit at SUA by Triciclo.

One of the star dishes of the evening: free-range chicken wings stuffed with pickled mussels and grilled.

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AVIANZA and Cookpad join forces to celebrate World Fried Chicken Day by promoting home cooking and use

  • The interprofessional has joined forces with cookpad, the largest platform for home cooking recipes, to encourage users to share fried chicken recipes until July 6, with the hashtag #ElRetodelPolloFrito
  • Authors of homemade recipes from the Cookpad community, such as Recetas Para Ser Feliz, The Blondie Kitchen, Gema del Olmo and Mamá qué Comemos Hoy, have encouraged their followers to share their creations in the thematic challenge launched by Cookpad to your community and on social networks, focusing on home cooking and healthy eating.
  • Recipes shared during #TheFriedChickenChallenge on Cookpad will be brought together in a free ebook that will be available on this home cooking social network, and which aims to encourage Internet users to cook more with easy, simple and fun recipes that have chicken as the protagonist.

Madrid, July 6, 2022.-  Avianza, the interprofessional poultry meat association, wanted to join the celebration of World Fried Chicken Day this July 6 with an action on social networks in collaboration with cookpad, the largest home cooking social network in the world that promotes home cooking as a well-being habit and encourages its users to share simple and healthy recipes and ideas.

To develop this action, which has been carried out with the hashtag #ElRetodelPolloFrito on Instagram, four renowned Cookpad recipe authors shared their homemade fried chicken recipes encouraging people to participate in the challenge. In this way, Rrecipes to be happy, The Blondie Kitchen, Gema Recetas and Mama What We Eat, who are also active on social networks, encouraged Cookpad users and their followers on Instagram to share their homemade fried chicken creations to celebrate this world day, in which the meat of this bird is the absolute protagonist.

Since last week and until this very day, July 6, Cookpad authors, who are also content creators Foodie, Fitness, Healthy and Gourmet, have published their best fried chicken recipes, encouraging home cooking fans, their followers and the Cookpad community to share their tricks and preparations for making fried chicken at home with ideas for use and without waste. Recipes shared during #ElRetodelPolloFrito on the website and in the Cookpad app They will be included in the ebook “#ElRetodelPolloFrito: recipes, tricks and much more”, which will have a free, downloadable format, and will be available to anyone interested on the website and in the Cookpad app.

"For us, it is a priority to ensure the needs of the poultry sector, but it is also very important to promote the consumption of poultry meat with actions like this one that, in a dynamic way and through social networks, become an incomparable showcase to highlight the benefits of white meat, among which stand out how healthy, light and versatile it is,” says Jordi Montfort, general secretary of Avianza. For this action, the interprofessional has once again counted on the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain.

For her part, Maribel from “Recipes to be happy”, one of the Cookpad authors who has joined the initiative and has a community of 552K followers On Instagram, he says that “I like challenges, so this time we are going to turn around a traditional recipe and cook a (not) fried chicken with a spectacularly delicious and healthy result. “Chicken is a more versatile food than we think and with this proposal I am going to show you.” 

More information in www.avianza.org and at cookpad.com/es  

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Avianza Communiqué II General Assembly of Associates

Madrid, July 1, 2022.- After the celebration of the II General Assembly of Associates of the Spanish Interprofessional Association of Poultry Meat (Avianza), last Tuesday, June 28, 2022, we want to convey to the public opinion some of the main conclusions reached, after a in-depth analysis of the current situation our sector is going through, as well as the serious and pressing problems that concern you. Avianza represents practically all the companies in the poultry sector, approximately 90%.

First of all, We want to point out that we do not share the messages that have appeared in recent days in some media about a possible shortage of poultry meat for consumers.. Although we respect the opinion of the different actors in the sector, and even though we are the first to confirm that there are serious problems that affect us, we believe that at this time alarmist news cannot be conveyed to the public opinion, which, in addition, can lead to greater problems. .

We are aware that all productive sectors of our country, also at a global level, We are suffering from the unaffordable increases in current energy costs, but to this it must be added in the specific case of meat-poultry sector, the very strong escalation of raw materials, wheat, barley, corn, soybeans... that we have been suffering from since the end of 2020.

Just some data: the cost of feed is approximately 70% of the total production costs of the poultry sector, The price of raw materials for feed formulation has increased by 100% in the last year and a half, a 50% since the war between Ukraine and Russia began at the end of last February, with the aggravating factor that both countries produce 30% of all world cereal production.

And this brutal cost increase It has barely been able to be passed on to our main clients, especially the Distribution channel (large stores), which represents 80% of all sales in our sector, with the poultry companies themselves having to assume the rest of the cost.

We consider that it is good for all economic operators in the poultry-meat sector that The Food Chain Law is respected, in all phases of the production process, in which not only are the poultry meat processing companies, but also, of course, all our integrated farmers and, of course, those who make our products available to final consumers, both Large Distribution, such as the Horeca Channel or operators in more traditional markets.

Otherwise, the companies represented in AVIANZA will continue to suffer significant losses that could condition its own viability. And at this point, we insist, we do not forget our associated farmers, an important part of the production process.

We ask that the value of the product be recognized what do we do, its contribution to the healthy diet of millions of people and its role as a generator of employment, as well as its contribution to the Gross Domestic Product of our country and, ultimately, its contribution to the sustainable well-being of the population.  

We want finally thank you for the support we receive from all Public Administrations, state, regional and local, among them, the Ministry of Agriculture, Fisheries and Food, which we allow ourselves to personalize in the Minister, Mr. Luis Planas. We know that the needs are infinite and the resources are limited, but we fully trust that we can count on your decisive support. A good example of this was the participation in the closing of the Assembly of Mr. Fernando Miranda, Secretary General of Agriculture and Food, whose assistance we especially appreciate. AVIANZA. Spanish Interprofessional Association of Poultry Meat.

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Avianza Statement June 22, 2022

In relation to the information about “possible chicken shortages after the summer”:

AVIANZA shows its commitment to Spanish consumers and calls for the responsibility of all members of the food chain

Madrid, June 22, 2022.- From Avianza, the Spanish Interprofessional Association of Poultry Meat, which represents 90% of the production of chicken, turkey and quail meat in our country, we consider it necessary to call for the responsibility of the entire food chain to transfer confidence to Spanish consumers at a time, once again, of maximum tension in the market.

We represent the activity of more than 5,000 farms, 280 production centers, 120 slaughterhouses, as well as 65 integrating companies, which means more than 40,000 professionals linked to the sector directly and indirectly. A sector that integrates the activity of farmers, veterinarians, producers of raw materials, slaughterhouses, cutting and production centers, marketing companies, logistics, specialists in genetics, foreign trade, sustainability, innovation, etc.

Our mission has been and is to ensure the defense of a priority sector in the agricultural and livestock field of our country, where poultry meat is the most consumed in Spain, and which represented a volume of more than 1.4 million tons of poultry meat. produced in 2021.

Since March 2020, when the health crisis caused by the COVID19 pandemic and its economic and social consequences began, we have been one of the sectors hardest hit by the increase in raw materials for the production of feed, energy, transportation, measures additional health control measures, increase in supplies, war in Ukraine, transport strike, etc.

And at all times, our companies and professionals have maintained their activity to ensure the supply of poultry meat to consumers, even in the worst moments of confinement. We are, therefore, a responsible, committed sector that advocates constant cooperation, and we have done this despite the great difficulties that both the aforementioned professionals and the companies involved have had.

For this reason, as a poultry sector we have remained united to demand that both Spanish and European public administrations, as well as the distribution sector, the main marketer of our products, adopt measures to correspond to the great human and business efforts undertaken to maintain our production at all times.

It is necessary to advance in the weighting of public aid to a sector that, due to its weight, is undervalued, with items that do not correspond to our volume or importance in the economy. All this, within a constructive and at the same time firm dialogue with the administrations.

We have also asked the distribution channels for this responsibility, with the review of trade agreements that will adapt to the new macroeconomic situations, since the entire production chain, from genetics to breeding, through production, processing and marketing of the product She is exhausted after more than two years of continuous efforts.

Some data show the dimension of an unsustainable situation, since the reality and figures are alarming for everyone who is part of the production chain.

  • It has gone from a price of 36.2 euros/MWh to €289.62/MWh according to data from the Iberian Electricity Market Operator (OMIE). The cost of energy is key for farms, slaughterhouses, production centers, logistics and transportation, etc.
  • If we add to this that cereals have increased, we go from having an average feed cost of 300 euros/tonne over the last 5 years to more than 500 euros/tonne in 2022.
  • Likewise, of the production cost per kilo of chicken, 70% goes to the feed. These costs have been assumed by the integration companies with full responsibility to continue bringing poultry meat to the population. For example, the integrators have had a cost increase of 40% of costs since January 2022 and only 15.5 % has been passed on to them.

As we said, the poultry sector is made up of countless other actors such as genetic research, farm breeding, production or processing, marketing, labor, the plastic and cardboard sector, logistics, etc. All these branches are in critical condition.

We agree, and we convey this to all the agents involved in the sector, that compliance with the Chain Law is needed, but in real time and in a fair manner and for this to be the case we need responsibility on the part of the distribution to make a remuneration according to the increase in all these items.

As we said, the poultry sector as a whole is exhausted, with all companies assuming critical losses, but again, as on previous occasions, the union of all of us, as well as the common defense of our objectives, will be key to overcoming it. As an interprofessional that represents that 90% of the poultry sector, we reaffirm more than ever our commitment to work on it.

Therefore, and most importantly, we call for responsibility not to convey critical messages such as “possible shortages” to consumers, as they can generate even more uncertainty in an already tense social and economic situation. As an association, we represent the interests of the entire sector, and the integrating companies belonging to this interprofessional group convey their commitment to society to continue bringing the necessary product to their homes, while reiterating their willingness to continue collaborating to, in a united way, demand solutions and the necessary help so that our poultry sector is matched with the aid and necessary co-responsibility of the rest of the Food Chain.

Madrid, June 22, 2022.

Antonio Sánchez, president of Avianza / Jordi Montfort, Secretary General of Avianza.

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LIVESTOCK-MEAT FORUM COMMUNICATION: THE LIVESTOCK-MEAT SECTOR COMMITS TO CONTINUE “BUILDING THE COUNTRY”

  • The Interprofessional Organizations of the sector promote the Livestock-Meat Forum on two essential criteria: unity and a determined commitment to the country
  • At the presentation event, the Minister of Agriculture, Fisheries and Food, Luis Planas, highlighted the Government's support for the livestock and meat sector "for providing quality food, boosting our exports and giving life to our rural environment."


June 2022. Acting in a coordinated manner to face current challenges, such as sustainability and climate change, digitalization and innovation or the demographic challenge and the structuring of rural Spain, are the strategic axes of the Livestock-Meat Forum, a new initiative of the six interprofessional organizations of the sector that were presented today at the headquarters of the Ministry of Agriculture, Fisheries and Food, with the participation of Minister Luis Planas.


In his speech, the person in charge of the Spanish agri-food sector highlighted that «Society has to know that it has in our livestock farmers, in the meat sector, one of the pillars by which it can feel calm», highlighting "the need to publicize their work and the progress they are making to produce sustainable food, respectful of the environment and animal welfare."


The minister has reiterated the Government's support for the livestock and meat sector «for providing quality food, boosting our exports and giving life to our rural environment," and in relation to EU promotion aid, he stated that he shares the sector's concern: «reducing support for meat in promotion without a prior discussion of the analyzes and context that lead to that decision is wrong. Spain will defend this position within the framework of the EU", it is finished.


"All the sectors we represent are united and committed to our country", stated in their interventions the presidents of Interporc, Manuel García, and of Interovic, Raúl Muñiz, on behalf of the six interprofessional organizations (Asici, Avianza, Intercun, Interovic, Interporc and Provacuno).


«We are determined to create a strong public-private collaboration to value our sectors and the work and dedication of the hundreds of thousands of professionals who work in them, not only for the social, economic and territorial value, which we already contribute, but also, and above all, for anticipating the challenges that society and the market demand of us. It is precisely this alliance that provides the best added value to this initiative", They have highlighted.


For this, the Livestock-Meat Forum, which was born with the motto «Building country», is committed to three fundamental objectives:

  1. Share with society the chain's efforts to be more sustainable and innovative hand in hand with economic development.
  2. Make visible the work and voice of Spanish municipalities.
  3. Develop truthful and transparent communication with the support of the scientific world.

And all this through the contributions of the sector to the Spanish economy, to the structuring of rural Spain and the establishment of the population, to sustainability and digitalization, innovation and development.


The Spanish livestock-meat sector is a net generator of opportunities for our country: it creates quality jobs, energizes the territories where it is established and, thanks to the export vocation, it is promoting the Spain brand throughout the world. And all this, without losing the essence of the sector of protecting the territory and the environment, among other reasons, because its own existence depends on it.


The Forum responds to the desire of the livestock-meat chain to promote all advances in sustainability and the efforts and resources
intended to reduce the environmental impact, advance the circularity of productions and move towards environmental neutrality and the promotion of a more sustainable environment through significant economic investments, innovation and talent.


At the same time, the Forum also wants to publicize the important efforts made by the chain and the companies that make up it to address a deep integration of digitalization and innovation processes in the productive processes of the sector.


The Forum also aims to become, through the Municipal Livestock-Meat Network, the main defender of the economic and social activities that have allowed the survival of many cities and towns in rural areas. Its purpose is to establish meeting points that make visible the important work of the chain to face the demographic and economic challenges that the country must face, and promote public-private collaboration between city councils and the sector.


And finally, the Forum aims to provide quality information on the challenges and actions of the livestock-meat chain. biased information,
interested and directed has recently become a serious problem that affects the public sector and the markets alike. The
The contribution of the Forum will be transparency and the incorporation of the world of science and research into the social debate as the best means of
knowledge about the meat-livestock chain and its productions.


The presentation event of the Forum included the holding of two expert panels on "Sustainability and Digitalization" and "The channel's bets on the demographic, generational challenge and equality", moderated by journalists Íñigo Inchusta and Elisa Plumed, with the participation of Manuel Lainez (innovation and sustainability consultant), Carlos Piñeiro (information management systems in livestock), Francesc Boya (General Secretary of Demographic Challenge), Margarita Rico (professor-researcher at the University of Valladolid) and Lucía Velasco (livestock representative).


Link to the Forum presentation: https://youtu.be/m7HjmGH0tgU
Website: www.forogc.es


The Livestock-Meat chain
To correctly situate the enormous social and economic significance of the livestock-meat chain, we must refer to the millions of families in our country whose life and development is directly linked to livestock production, industry and meat marketing. More than 2 million people depend on this activity in Spain, from farmers who grow cereals and forage to feed livestock, through the feed manufacturing industry, livestock farmers, meat industries, the animal health industry, veterinary professionals, the livestock and meat logistics and transport sector, auxiliary industries (agricultural machinery, livestock facilities, facilities for industry, cold, etc.), organized distribution (supermarket and hypermarket chains) and specialized retail distribution (butcher shops-delicatessens).


Livestock activity is carried out on more than 350,000 farms throughout the country and more than half of our activity is located in municipalities with less than 5,000 inhabitants. Livestock farming directly employs more than half a million people and the meat industries and retail trade another 200,000 employees. Livestock farming contributes 16,500 million euros to Final Agricultural Production, while the turnover of the meat industry amounts to 31,727 million (28.5% of the entire agri-food industrial sector), with 9,107 million euros of exports in 2021 contributed to the country's trade balance.

More information:
Jose Manuel Alvarez
Interprofessional Platform Coordinator
Livestock-Meat
[email protected]
646 65 28 46

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Healthy ideas with chicken, turkey and quail for the final sprint of "operation bikini"

He summer We already have it around the corner and doubts are beginning to appear as to whether or not we are satisfied with our figure to put on the swimsuit and bikini. That is important, but it is essential to know if we have done our homework well with our feeding to face the hot months ahead. 

Lose weight by eating healthy and varied is a possible and, above all, advisable combination. As allies of these objectives is poultry meat: chicken, turkey and quail are the meats they have less fat and more protein, so they will provide us with the necessary nutrients without making us gain weight. Eating well and having a slim figure are not mutually exclusive.

Furthermore, we know that you don't want to spend a lot of time in the kitchen because it is a time to share the holidays with the family and the little ones in the house. What better way to start the day than with turkey? But we don't ask you to fill it out like Christmas or Thanksgiving, but much simpler: Homemade baked turkey cold cuts. 

You can make it for him breakfast of several days and can also solve a dinner. It is very easy and will take you less than an hour. 

  • Take two chicken breasts, two tablespoons of olive oil, smoked salt and the spices of your choice. Turmeric and pepper work very well, and if you like it, garlic powder. 
  • On a baking sheet, put the turkey, rub it with the spices all over and add oil. Bake for 45 minutes at 180 degrees and when it cools, slice it. 

It can be a great breakfast on toast or accompanied by seasonal vegetables for a healthy dinner that all members of the family will like. 

Mealtime is very easy to resolve and you can eat it at home, on the beach or making a picnic in a park now that the good weather is coming: a salad with diced chicken. 

Choose the lettuce you like the most: iceberg, oak leaf, you can opt for kale or fresh spinach. Add diced red pepper, tomato, corn, grated carrot, beet and two chicken thighs that you have previously cooked in the oven and cut into strips.

Season with salt, pepper, oil and vinegar. A Healthy recipe that you can eat anywhere and that if you are one of those who prefer to have some carbohydrates you can customize. Change the lettuce for rice or cooked pasta and the result will be the same. 


Don't forget that the White meats Turkey, chicken and quail are versatile and you can make numerous dishes that help you meet your health and flavor goals.

Five reasons to eat poultry

The battle for good flavor and the delicious dishes that are made is very close between the three, despite the fact that they all share virtues and win the battle to be the healthiest of the range of meats on the market. Here we offer you the five reasons why poultry meat will conquer your heart and, of course, the desire to cook it:

  1. Poultry meat is easy to digest and very economic. These meats, especially chicken, in addition to their versatility and nutritional properties, are one of the favorites of the little ones. An added value when cook for the little ones of the house. 
  2. Poultry meats have as their main contribution of nutrients proteins, since it is a good source of essential amino acids, those that our body does not synthesize and that must be consumed to be a healthy diet. A 100 gram serving can have between 110 and 215 calories. It stands out for being a good source of protein and fatty acids monounsaturated.
  3. With the large number of proteins that poultry meat has, it helps in the fight bone loss and provides our body with large amount of phosphorus, an essential mineral that nourishes teeth and bones, as well as the kidneys and liver.
  4. It is precisely because of the high protein levels that they provide a lot of energy. Furthermore, the metabolism burns calories so you can handle a Healthy weight and a good level of activity. Is easy to digest and it is well tolerated by those who suffer from digestive disorders since its connective tissue is easier to disintegrate.
  5. poultry meat Helps muscle growth and development. That is why this meat is highly recommended for the youngest. And furthermore, the ease of digestion of chicken meat is combined with its satiating effect, which helps us not snack between meals.

Therefore, whenever you want to celebrate something, count on poultry to make your dishes and your diet healthy and appetizing.

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AVIANZA highlights Spanish poultry meat at the Gourmets Hall with its ephemeral restaurant  

  • The Avianza restaurant has opened (and already closed) its doors in the space of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, where chef Lucía Grávalos has made three avant-garde gastronomic proposals with chicken, turkey and quail as protagonists of the event.
  • Journalists, influencers, Avianza associates and professionals in the sector in general were able to taste these dishes and discover the benefits of white meat, in an event presented by the gastronomic journalist, Verónica Zumalacárregui.

This Tuesday the 35th edition of the Gourmets Hall featured an ephemeral restaurant within its walls dedicated exclusively to Spanish poultry. Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to highlight poultry meat in this way by opening its restaurant to journalists, influencers, associations and professionals in general in the sector, so that all of them could enjoy a cutting-edge menu without going out. from IFEMA. Poultry meat is the most consumed in our country, which is also one of the main producers of poultry meat in Europe (more than 750 million birds of Spanish origin are consumed each year).

Chef Lucía Grávalos was in charge of devising and preparing this poultry menu consisting of three dishes. The diners began the tasting with a Stewed turkey terrine with foie sauce, they continued savoring Pickled quail cannelloni and they ended the gastronomic experience with a Lemon and herb marinated chicken taco, all made with local products. Lucía has worked with great Spanish chefs who are internationally renowned such as Martín Berasategui, Dani García or Álvaro Salazar.

Likewise, the presenter and gastronomic journalist Verónica Zumalacárregui was in charge of conducting this gastronomic experience and accompanying Lucía in the presentation of each of the dishes.

In the words of Jordi Montfort, general secretary of Avianza, “for the association it is very important to be present and support such benchmark events in the sector as the Gourmets Show and in this way continue giving prominence to Spanish poultry meat, its quality and versatility” and adds that “thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food of Spain and the vision and good work of chef Lucía Grávalos it has become clear, once again, that well-made chicken, turkey and quail become gourmet and cutting-edge products ”.

The Avianza restaurant was located in the Gastronomic space of the Ministry of Agriculture, Fisheries and Food of Spain, in pavilion 8 of IFEMA and was attended by more than 100 people.

The 35th edition of the Gourmets Fair, the No. 1 quality Food and Beverage Fair in Europe, opened its doors last Monday, April 25 and will continue to host more than 1,500 gastronomic firms and 37,000 products until next Thursday, April 28. first level.  

In the featured photo, from left to right: Francisco García, Padesa; Marta Lafarque, Avianza; Jonathan Querol, Padesa; Jordi Montfort, Avianza; Lucía Grávalos, chef; Veronica Zumalacárregui, presenter; Vicente Rico and Alberto Redondo, Sada group.

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AVIANZA collaborates with meat interprofessionals in the solidarity activity with the Messengers of Peace Foundation at Meat Attraction

Within the Meat Week that was held coinciding with Meat Attraction, the International Fair for the Meat Industry, AVIANZA, together with the interprofessional organizations ASICI, INTERCUN, INTEROVIC, INTERPORC and PROVACUNO, have collaborated with the Messengers of Peace Foundation by providing dishes made with meat products to contribute to the important solidarity activity headed by Father Ángel. 

From March 7 to 12, different dishes of rabbit, beef, lamb and poultry, Iberian ham sandwiches and white pork sausages, prepared by the cooks and cutters of the Foundation, were served at the solidarity tables of the Foundation's solidarity dining room. six organizations from the Spanish meat sector. 

Messengers of Peace, founded in Asturias in 1962 by Father Ángel García Rodríguez, currently has numerous social programs, as well as areas of training, childhood, women, seniors, immigration, etc., and close management of a hundred nursing homes in different parts of Spain. All focused on improving the social and living conditions of the most disadvantaged citizens.