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AVIANZA and chef Alfonso Castellano elaborate the barbecued poultry recipes of the summer

One of the most appetizing plans for the summer is still the barbecue. It becomes an excellent option to spend a summer evening with friends and family around an outdoor table.

However, some believe that barbecues, although delicious, are not very innovative: the same old meat with the same old taste.

For this reason, AVIANZA, the Spanish Interprofessional Association of Poultry Meat, has teamed up with Alfonso Castellano, chef of the prestigious Seeds restaurant, to carry out some delicious and innovative recipes with grilled poultry meat. During a gastronomic workshop, conducted by AVIANZA and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, the chef prepared four recipes with chicken, turkey and quail as protagonists.

Alfonso Castellano's recipes:

ROAST CHICKEN WITH GINTONIC

For the marinade:

  • 2 rotisserie chicken 1k each
  • Ground juniper 50g
  • Chamomile 10g
  • Lemon juice 300g
  • Gin 100g
  • EVOO 400g
  • Salt 20g
  1. Mix all the marinade ingredients together and rub the chickens all over inside and outside of the piece.
  2. Marinate for 12h                                                                       

For the barbecue:

  1. Remove the chicken from the marinade and allow to cool for 2 hours before grilling.
  2. Prepare the coals at medium heat
  3. Place the chickens on the spit and place 30cm from the grill, cook for 45 minutes.
  4. For the first 15 minutes, it will be placed on the back side of the chicken.
  5. The next 10 minutes on one side of the chicken and the next 10 minutes on the other side.
  6. The last 10 minutes we will place the chicken on the breast side.
  7. We will separate the espeto from the fire 50cm and we can keep it this way for 10min more if necessary, rotating it constantly.

BRAISED TURKEY BREAST

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 pcs
  • Black peppercorns 5g
  • Cilantro seeds 3g
  • Laurel 2 pcs
  • 1 whole turkey breast
  1. In a large saucepan, distribute the sugar on the bottom and heat until a caramelization is obtained. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat. Cover and let cool. 
  2. Place the breast in the cold brine for 12 hours.
  3. Remove, dry and flange                                                                       

For cooking:

  • The day of the grill, at medium heat, we will brown the breast directly from cold without tempering. Brush with olive oil.
  • Mark the meat on all sides, and then hang it 50cm from the heat of the coals, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
  • It can be eaten at that moment or cooled and eaten as turkey cold meat.

SMOKED TURKEY LACON

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 pcs
  • Black peppercorns 5g
  • Cilantro seeds 3g
  • Laurel 2 pcs
  1. In a large saucepan, distribute the sugar on the bottom and heat until a caramelization is obtained. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat.
  2. Cover and allow to cool.
  3. Place the turkey strings for a period of 12 hours.

For cooking:

  • Olive oil 500g
  • Poultry stock 500g
  • Paprika from la vera 20g
  • Garlic 1 head
  • Laurel 1 leaf
  • Nail 2 pcs
  • Onion 1 pc
  • 1 whole turkey breast
  1. In a pot sized to fit the turkey thigh, add all the ingredients until completely covered.
  2. Place a baking paper on top as a lid and cook over very low heat for 2 hours.
  3. Once tender, let it cool in the pot.
  4. On the day of grilling, we will hang the thigh and thigh together about 40/50cm away from the fire and let the smoke from the wood give it some heat, but only indirectly to temper it.

STUFFED QUAIL WITH VINE

For the filling:

  • 4 quails
  • Fresh foie 200g
  • Chicken minced meat 200g
  • Egg 1unid
  • Cream 50g
  • Bread crumbs 100g
  • Salt
  • Pepper           
  1. Chop the foie as well as the chicken meat and mix with the rest of the ingredients.
  2. We can debone the partridges or ask the poultry farmer for it, although the recipe can be perfectly carried out without deboning.
  3. Stuff the quails with the stuffing and tie to keep their shape.                                                                          

For the marinade:

  • Old Oloroso Wine 750ml
  • Brandy 250ml
  • Fresh thyme
  • Parsley
  • Cloves 5g
  • Cumin grain 5g
  • Coriander grain 5g
  • Peppercorns 5g
  1. Place the quails in the marinade for a minimum of 12 hours.
  2. Wrap each quail in vine leaves and tie with a bridle.
  3. On the day of grilling, at a low heat, we will brown the quails directly from the cold without tempering.
  4. We will brown the quail on all sides until the vine leaf dries and ends up detaching.
  5. At that moment we can remove from the fire, clean of possible remains of burnt leaves and serve.
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AVIANZA welcomes summer with a workshop and bird barbecue in Madrid

  • The Spanish Interprofessional Association of Poultry Meat, with the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España wants to promote the consumption of grilled chicken, turkey and quail at the beginning of the summer season, barbecue season par excellence.
  • For this purpose, a workshop and subsequent barbecue was held for journalists, bloggers and food and food influencers, where the benefits of poultry meat as a versatile and healthy product were highlighted.
  • Attendees were able to learn firsthand the best tips for a barbecue in the gardens of Seeds restaurant (MOM Culinary Institute) thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain.

Madrid, June 21, 2023.- AVIANZA, the Spanish Interprofessional Association of poultry meat, and the Ministry of Agriculture, Fisheries and Food together with Alimentos de España, wanted to welcome the summer season by holding a workshop and subsequent poultry barbecue in Madrid. 

The interprofessional developed this training for journalists, influencers and bloggers specialized in lifestyle, gastronomy and food, with the aim of spreading the benefits of grilled chicken, turkey and quail, among which stand out its great versatility and how nutritious and healthy this white meat is.

During the workshop, chef Alfonso Castellano and his team (Seeds Restaurant) revealed the secrets for a perfect poultry barbecue: from the preparation, the type of cooking and temperatures of the grill, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

After this training, the attendees enjoyed a wonderful barbecue in the gardens of the impressive Seeds restaurant, which is located within the hotel and catering training school, MOM Culinary Institute, where they tasted such appetizing dishes as turkey lacón, braised turkey breast, chicken with gin and tonic and quail on the vine. The evening was also attended by institutional representatives and representatives of the main companies in the meat sector in Spain. 

Once again, this action had the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, which continue to develop together with the interprofessional action to promote the consumption of poultry in our country. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed annually. 

Chef Alfonso Castellano of Seeds restaurant during the Avianza workshop.
Jordi Montfort, general secretary of Avianza and Alfonso Castellano, chef of Seeds, during the presentation of the workshop.
A moment of Avianza's bird barbecue workshop.
Representatives of the companies that make up Avianza and institutions at the BBQ Avianza 2023 event.
From left to right: Maria del Mar Fernández Poza, from INPROVO; Jordi Montfort, from AVIANZA, Javier López from PROVACUNO Tomás Rodríguez from IINTEROVIC.

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Download your ebook with the best poultry barbecue recipes

Avianza, the Spanish Interprofessional Association of Poultry Meat, invites you to enjoy the best grilled chicken, turkey and quail meats to celebrate the summer and succeed in your next barbecue.  

DOWNLOAD OUR FREE EBOOK

AVIANZA, the Spanish Interprofessional Association of Poultry Meat, welcomes the summer with a workshop to discover the secrets of the tastiest barbecues with Spanish poultry meats. Discover the goodness of grilled chicken, turkey and quail, and enjoy their great versatility and how nutritious and healthy these white meats are.

And don't miss on social networks the highlights of the workshop given by chef Alfonso Castellanos in the gardens of Seeds restaurant, of the professional training school, MOM Culinary Institute, organized once again with the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, with the aim of continuing to promote the consumption of poultry from Spain. 

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AVIANZA COMMUNIQUE: A "World Poultry Day" with little to celebrate for the Spanish poultry meat production industry

After three years of overcoming the various crises affecting society as a whole, today, International Poultry Day, the sector is once again threatened by the implementation of regulations that would condition its competitiveness and decimate consumer choice.

Madrid, May 10, 2023. On the occasion of the meeting of its Board of Directors, AVIANZA, the majority association of the Spanish poultry meat sector, which brings together more than 65 associated companies, 5,000 farms and represents more than 90% of the companies linked to the chicken, turkey and quail meat sector, has decided to launch a joint statement to express its absolute concern at what it considers a new attack against one of the key sectors for the self-sufficiency and food diversity of our country.

  • "Today, May 10, marks World Poultry Day World Poultry DayBut we believe that there is little to celebrate, because despite being one of the strategic sectors of Spanish meat production, we are once again in the spotlight of possible regulations that would have dire consequences for consumers, both in Spain and in Europe as a whole.
  • One of the most recent threats comes from the European Commission itself, through the published recommendations of the EFSA (European Food Safety Agency) opinion. We believe that this study has not been transparent and is based on questionable scientific opinions, as well as lacking a comprehensive vision of the three pillars of sustainability: social, environmental and economic. We strongly recommend listening to the arguments put forward by AVEC / ELPHA / EPB and The Poultry Veterinary Study Group.
  • Its implementation would mean wiping out 70% of poultry meat production in Europe, causing a rise in costs (up to 3 times higher), the consequent repercussions along the entire value chain and pressure on a steadily rising CPI.
  • Once again, we would have a damaged population, with consumers who would see how affordable access to one of the main sources of quality proteins becomes more expensive, and for whom the supply of types of poultry to choose from would be reduced. We recall that Spain has a fifth of its population at risk of poverty according to the OECD, so making access to a basic shopping basket even more difficult for a vulnerable population is clearly unfair. Legislating cannot mean continuing to eliminate essential European productive sectors.
  • This measure is clearly ineffective, as it would reduce the competitiveness of our companies to the detriment of markets outside the EU where quality standards are infinitely far from those of our country.
  • Something that we are also seeing in other European markets with the adoption by the distribution channel of the ECC initiative (confusingly called the European Chicken Commitment), promoted by animal and vegan organizations. In this sense, it is necessary to call things by their name, since the ECC aims to eradicate the production of poultry meat in intensive farming systems by 2026.
  • An attack against the freedom of consumers to choose the type of product to consume, under supposed principles of animal welfare and control of production by their own organizations, clearly unnecessary, since practically 100% of the poultry meat production sold to the Retailer by our Spanish companies is already certified by Welfare Quality, an independent entity managed by IRTA, among others.
  • Finally, it is worth remembering that there are many strengths that have made the poultry meat sector a European benchmark in modernization of facilities, professionalization of its workforce and boosting internationalization, never before addressed. For all these reasons, we call for an in-depth, unbiased, transparent analysis, open to the opinion of consumers, in order to decide what type of poultry meat we want to promote and protect today and in the future.
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AVIANZA bets on KM.0 in the second edition of its Ephemeral Restaurant at the Gourmets Exhibition

  • The interprofessional once again organized an event at this gastronomic fair to highlight the value of poultry meat in the space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, with the renowned chef Fabián León as master of ceremonies. 
  • This year Avianza wanted to give prominence to consumption and products of proximity, sustainable and that boost the local economy. 
  • Journalists, influencers, Avianza associates and industry professionals in general were able to taste innovative poultry recipes in a fun "blind tasting".

Madrid, April 19, 2023 - The 36th edition of the Salón Gourmets has once again had an ephemeral restaurant dedicated exclusively to Spanish poultry meat within its walls. Avianza, the Spanish Interprofessional Association of Poultry Meat, and after the success of the 2022 edition, wanted to highlight the poultry sector once again by opening the Avianza Ephemeral Restaurant at the Ministry's stand. This time, the interprofessional has focused on the local product.  

With the message Restaurant Efímero KM.0, Avianza wanted to promote the consumption of products produced by local farmers in local companies and thus highlight the quality of Spanish products, also helping to protect their economy.  

"We have more than 5,000 poultry farms in Spain, so there is practically one 20 kilometers from your home and meeting the highest standards and quality controls required by Spanish and European legislation, therefore, do not hesitate to consume Spanish poultry meat, it benefits us all. This is the message we want to send to society" said Jordi Montfort, secretary general of Avianza and added that "in these critical times for the sector we have to get consumers to bet on our meat, which is synonymous with excellence and sustainability". Poultry meat is the most consumed meat in our country -more than 750 million birds of Spanish origin are consumed per year-. In addition, we are one of the main producers of poultry meat in Europe. 

To achieve this goal, the interprofessional opened its restaurant to journalists, influencers, associations and industry professionals, so that all of them could enjoy a cutting-edge menu without leaving IFEMA and under the command of the television chef Fabián León. 

Aves de España Blind Tasting

Those attending the event were able to experience a "blind tasting" where the chef prepared three original recipes with chicken, turkey and quail, but without revealing which type of meat was used in each one. After the tastings, the guests could vote for the meat used in each recipe, a doubt that was revealed at the end of the event. 

The recipes that the attendees were able to taste were: 

  • Chicken bread with homemade butter and mandarin salt (we use the skin of mandarins and oranges).
  • Cream of pea pods cream with smoked turkey and dill
  • Coca of quails in pickled sauce and sage of Aranjuez.

These preparations were made by Fabián León, finalist chef of the first edition of Masterchef, who promotes easy, fast and healthy cooking at home, as well as the "kitchen to make the most of it". 

This event was organized in collaboration with the Ministry of Agriculture, Fisheries and Food and Food of Spain, and was attended by more than 60 people. 

The 36th edition of Salón Gourmets, Europe's No. 1 quality food and beverage fair, opened its doors on Monday, April 17 and will continue to host more than 1,500 gastronomic firms and 37,000 top-quality products until Thursday, April 20.  

A moment of the Avianza Ephemeral Restaurant.
Chef Fabián León during the Avianza presentation.

Josep Solé, president of Avianza, chef Fabián León and Jordi Montfort, secretary general of Avianza.

Josep Solé and Jordi Montfort with the invited gastronomic influencers.

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ASAJA, COAG, UPA and Avianza promote the Executive Integration Committee for the improvement of conditions in the poultry meat production sector in Spain.

  • The representatives of the main agricultural and livestock organizations, as well as AVIANZA, subscribe to an "effective and decisive" commitment to promote measures to guarantee its viability.
  • One of the objectives will be to review and update the Bases of the Standard Integration Contract, as well as a draft response to the threats that continue to affect the sector.

Madrid, April 17, 2023. The representatives of the main national agricultural and livestock organizations, ASAJA, COAG and UPA, and AVIANZA, the majority association of the Spanish poultry meat sector, which groups more than 65 associated companies and represents more than 90% of the companies linked to the chicken, turkey and quail meat sector, have officially constituted the Integration Executive Committee, whose objective will be to review and update the Bases of the Standard Integration Contract, which establishes the main guarantees and the framework of action for the regulation of the activity between the producing companies (integrators) and their integrated companies (poultry farms). To this effect, their representatives have formalized after the meeting held last Friday, April 14, 2023 in Madrid, a joint declaration that we are transferring below:

  • We constituted this Executive Integration Committee as an operative instrument for constructive debate and proactive negotiation of the relationship between the integrating companies and the farmers dedicated to poultry meat production in Spain.
  • More than ever, it is essential to act jointly and in a coordinated manner to respond to the challenges of the poultry sector, both from a firm position of defending the rights of all members of the poultry value chain and respecting the contribution of each of its essential pillars.
  • We want to act as a common voice, firm and conciliatory at the same time, to advance in the strengthening of a key sector for the Spanish economy, with special incidence in areas of the emptied Spain, and generator of more than 2,500 million euros of turnover for the national GDP, as well as more than 40,000 direct and indirect jobs.
  • Until the socioeconomic and sanitary crisis caused by the COVID pandemic, our sector had undertaken one of the greatest efforts in modernization, professionalization, production and marketing capacity ever made. This had allowed us to become one of the 3 main poultry meat producing markets in Europe, with the challenge of international projection for the first time in our history.
  • However, since 2020, the Spanish poultry meat sector has been subjected to a permanent context of pressure and asphyxiation that have weighed down its production capacity and profitability balance, and consequently its economic viability.
  • For more than three years we have been enduring throughout the value chain, from farms to processing and production centers, as well as marketing networks, the consequences of the increase in raw materials (up to double or triple their price), the unprecedented escalation of energy (up to 6 times more), of inputs and materials such as cardboard, plastics, the pressure of inflation, etc. All this in a sector which, due to its characteristics, has much shorter production cycles than other similar sectors, making it one of the most vulnerable.
  • However, our joint position as a sector has always been one of resilience and commitment to the uninterrupted production of poultry meat to avoid any shortages for families in Spain. Day after day, all professionals in the sector have maintained their activity and fulfilled their responsibility.
  • In this context, we have demanded co-responsibility from all members of the value chain in order to face a critical situation not only for the sector, but also for the population itself, since poultry meat is an essential pillar of healthy and affordable food for all Spaniards, especially for the most vulnerable.
  • We have expressly demanded to the Distribution the adaptation of the commercialization contracts with the production chain to avoid the collapse of the sector as a whole, adapting them to the production costs in constant escalation. A demand that has not had the quick response and according to the reality that we needed, thus generating dramatic situations in farms and integrating companies, some of which could not resist the situation caused and were forced to close.
  • Even so, the constructive dialogue between the main agricultural and livestock organizations and the integration companies, with the intermediation of AVIANZA, has allowed progressive agreements to update costs, which, although they were still not matched by the Distribution, allowed the poultry meat production sector to act in solidarity, once again.
  • It should also be noted that in this context we have suffered and new threats are looming over the poultry meat sector due to administrative pressure, both local and European, to impose draconian regulations that are alien to the context of modernization and values promoted by the sector itself.
  • Current regulations and measures under study by the European Union point to a new attack on the viability of our sector, recognized for its commitment to sustainability in all its aspects, its commitment to the objectives of decarbonization and advances in sustainable energy and animal welfare.
  • In the face of these threats, meat imports from countries outside the European Union would become a reality. Meat would be imported with much lower standards of quality, health, food safety and animal welfare, since they would have a much more competitive price.
  • We believe it is essential to be heard in order to avoid past mistakes that led to the disappearance of entire Spanish production sectors, to the detriment of other markets that in the end did not meet the supposed objectives set or the corresponding benefit in quality (and even price) for consumers. We therefore demand that the Spanish national administration act as the defender of the Spanish poultry meat sector before these administrations.

Representatives of the Integration Committee will continue their work in the next few weeks to constantly transmit their progress.

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AVIANZA warms up for its participation in the 36th Salón Gourmets

  • The interprofessional will once again open the doors of its ephemeral restaurant with the renowned chef Fabián León at the helm of a special event that will revolve around poultry meat. 
  • The Avianza ephemeral restaurant will take place on Wednesday, April 19 at 2:30 p.m. at the Food from Spain stand and will be attended by numerous journalists, influencers, partners and institutional representatives. 
  • In this edition, the interprofessional aims to promote the KM0 concept, encouraging consumption and local and sustainable production. 

Madrid, April 14, 2023 - On April 19, the Avianza Ephemeral Restaurant will reopen its doors as part of the 36th Salón Gourmets. This year, the event developed by Avianza, the Spanish interprofessional association of poultry meat, will revolve around the KMO and will be hosted by the television chef Fabián León.  

Next Wednesday and thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food (MAPA) and Alimentos de España, the interprofessional will receive at the stand of Alimentos de España numerous journalists, influencers, associates and institutional representatives, who will enjoy a gastronomic event with a very special master of ceremonies: the chef Fabián León, known mainly for his time on the television contest Masterchef. 

Attendees will learn in a very entertaining way the benefits of each of the poultry meats and, all this, promoting the consumption of products produced by local farmers in local companies, combining proximity, sustainability and economy.

Avianza's event will take place on Wednesday, April 19 from 14:30 to 15:30 at stand 8A01 at IFEMA. 

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Avianza Ephemeral Restaurant in the 2022 edition.
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AVIANZA represents the poultry sector at Meat Attraction 2023

  • The interprofessional space at this fair is a meeting point for the main national and international players in the meat sector.
  • Avianza is carrying out different daily show cookings with the chef of Canal Cocina, Sergio Fernández, where he makes innovative proposals adding smoked and truffle to the poultry meat.
  • The association will also participate on Wednesday in a round table on the role of interprofessionals in the challenge of the Halal market at the Meat Attraction Forum (Hall 4 of IFEMA).

Madrid, March 6, 2023 - Meat Attraction, the international meat sector trade fair that will turn Madrid into the meeting point for the sector's main national and international players over the next three days, from March 6 to 8, began today. Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to be present representing the Spanish poultry meat sector. The association has a space (stand 4B13) to continue to highlight the value of the Spanish poultry sector. Poultry meat is the most consumed meat 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 per year).

Daily cooking show with TV chef Sergio Fernández 

Among the activities being developed by Avianza in its space, the cooking workshops being given by the renowned chef of Canal Cocina, Sergio Fernández, with poultry meat as the protagonist, stand out. Likewise, Sergio Fernández will also give a workshop on behalf of Avianza in the Factoría Chef space at Meat Attraction tomorrow, Tuesday. 

Show cooking by Sergio Fernández at the Avianza stand: 

Monday, March 6: Chicken in the spotlight

  • 12:00h: cooking chicken with smoked products 
  • 13:00h: cooking chicken with truffles 

Tuesday, March 7: The Versatility of Turkey

  • 11:00h: workshop with turkey in the chef's Factory space 
  • 12:30h: cooking turkey with truffles 

Wednesday, March 8: the secrets of quail meat 

  • 12:00h: cooking quail with smoked products 

Also, as part of the activities of Meat Attraction, Avianza will participate on March 8 at 10.30 am in a round table discussion on the role of interprofessionals in the challenge of the Halal market. They will discuss the current situation of this market in the countries of the Gulf Cooperation Council and the opportunities that exist for Spanish meat companies. This colloquium will take place at the Meat Attraction Forum, in Hall 4 of IFEMA.

For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, "for us it was essential to be part of Meat Attraction, the largest fair of the sector in Spain, where we continue to make known the richness of the Spanish poultry sector to both domestic and foreign visitors" .

Once again, the Ministry of Agriculture, Fisheries and Food and Alimentos de España have collaborated with Avianza to be present in this new edition of Meat Attraction.

Juan Arrizabalaga, general director of IFEMA; Josep Solé, president of Avianza; Luis Planas, minister of Agriculture, Fisheries and Food; Jordi Montfort, general secretary of Avianza and Fernando Miranda, general secretary of Agriculture and Food.
A moment of the show cooking at the Avianza stand.
Chef Sergio Fernández at the Avianza show cooking.
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AVIANZA prepares its participation in Meat Attraction 2023

  • The interprofessional will have a stand at this fair, which serves as a meeting point for the main national and international players in the meat sector.
  • Avianza will hold daily show cookings with Canal Cocina chef Sergio Fernández, where poultry meat with smoked meats and truffles will be the protagonist. 
  • The association will also participate in a round table on the role of interprofessionals in the challenge of the Halal market at the Meat Attraction Forum, in Hall 4 of IFEMA.

Madrid, March 1, 2023 - For three days, from March 6 to 8, Madrid will become the meeting point for the main national and international players in the meat sector, at the Meat Attraction fair, where Avianza will be present representing the Spanish poultry meat sector. The association will have a stand, EL 4B13, where it will offer relevant information about the latest developments in this sector. 

Daily cooking show with TV chef Sergio Fernández 

Among the activities to be held at the Avianza stand are the cooking workshops to be given by the chef of Canal Cocina, Sergio Fernández, with poultry meat as the protagonist. Likewise, Sergio Fernández will also give a workshop on behalf of Avianza in the Factoria Chef space at Meat Attraction. 

Show cooking by Sergio Fernández at the Avianza stand: 

Monday, March 6: Chicken in the spotlight

  • 12:00h: cooking chicken with smoked products 
  • 13:00h: cooking chicken with truffles 

Tuesday, March 7: The Versatility of Turkey

  • 12:00h: workshop with turkey in the chef's Factory space 
  • 13:30h: cooking turkey with truffles 

Wednesday, March 8: the secrets of quail meat 

  • 12:00h: cooking quail with smoked products 

Also, as part of the activities of Meat Attraction, Avianza will participate on March 8 at 10.30 am in a round table discussion on the role of interprofessionals in the challenge of the Halal market. They will discuss the current situation of this market in the countries of the Gulf Cooperation Council and the opportunities that exist for Spanish meat companies. This colloquium will take place at the Meat Attraction Forum, in Hall 4 of IFEMA.

Avianza's participation in Meat Attraction is supported by the Ministry of Agriculture, Fisheries and Food and Food of Spain.

Sergio Fernández will be the chef in charge of Avianza's showcooking at Meat Attraction 2023.

Avianza stand at Meat Attraction 2022.
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AVIANZA participates in Gulfood Dubai, the largest agri-food fair in the Middle East.

  • This international food and beverage sourcing exhibition started today and will end on Friday, February 24 at the Dubai World Trade Center and features more than 5,000 exhibitors from around the world. 
  • The interprofessional has a stand (HALL 4, STAND B4-19) where to show visitors the great capacity of the Spanish poultry industry in terms of innovation, digital transformation, healthy food and nutrition.
  • This Avianza action is part of the agreement with ICEX, as part of its internationalization plan.

Madrid, February 20, 2023 - Gulfood Dubai 2023, the largest trade fair in the Middle East dedicated to the food and beverage industry, opened its doors today and Avianza, the Spanish Interprofessional Association of Poultry Meat, is present with an information stand with the help of ICEX, as part of its internationalization plan. 

Until Friday, February 24, the interprofessional will show distributors, the catering sector and consumers the values associated with the Spanish poultry industry, an international benchmark for its capacity for innovation, transformation and adaptation to new challenges in terms of healthy eating and nutrition. Marta Lafarque, head of Avianza's internationalization area, is in charge of this action at the Dubai World Trade Center, where she is already receiving different personalities, companies and associations, among others, in Avianza's space, located in hall 4, stand B4-19. 

Gulfood Dubai is the largest agri-food fair in the Middle East, as well as Africa, Southeast Asia and Oceania, a unique scenario in which the Spanish Interprofessional Association of Poultry Meat, will give visibility and promote Spanish poultry meat. This edition will bring together more than 5,000 exhibiting companies and institutions and visitors from more than 120 countries are expected. 

For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, "it is very important for Avianza to be able to participate in such renowned trade fairs as Gulfood, which allow us to showcase the quality of Spanish poultry meat products in such an interesting and important region within our internationalization plan as the Middle East countries" .

Visit of the ICEX team with María Naranjo, ICEX Food Industry Director, from left to right: Andrés Salinero, ICEX commercial advisor, Álvaro Ángulo, ICEX commercial attaché, Marta Lafarque, Avianza internationalization, María Naranjo and ICEX commercial analyst.
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