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AVIANZA and chef Alfonso Castellano prepare summer barbecue poultry recipes

One of the most appealing plans for summer continues to be 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 flavor.

For this reason, AVIANZA, the Spanish Interprofessional Association of Poultry Meat, has joined forces 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, carried out by AVIANZA and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, the chef prepared four recipes with chicken, turkey and quail as protagonists

Alfonso Castellano's recipes:

GINTONIC ROASTED CHICKEN

For the marinade:

  • 2 roast chicken 1k each
  • ground juniper 50g
  • Chamomile 10g
  • Lemon juice 300g
  • Gin 100g
  • EVOO 400g
  • Salt 20g
  1. Mix all the marinade ingredients and rub the chicken on all sides inside and outside the piece.
  2. Marinate for 12 hours                                                                       

For the roast:

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

BRAZED TURKEY BREAST

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 unit
  • Black peppercorns 5g
  • Coriander seeds 3g
  • Laurel 2 unit
  • 1 whole turkey breast
  1. In a large pot, distribute the sugar on the bottom and heat until caramelized. 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 bridle                                                                       

For cooking:

  • On the day of the grill, at a medium heat, we will brown the breast directly from the cold without tempering it. Spread olive oil.
  • Mark the meat on all sides, and then hang 50cm from the heat of the embers, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
  • We can taste it at that moment or cool it and eat it like turkey cold cuts.

SMOKED TURKEY LACON

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 unit
  • Black peppercorns 5g
  • Coriander seeds 3g
  • Laurel 2 unit
  1. In a large pot, distribute the sugar on the bottom and heat until caramelized. 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 let cool.
  3. Introduce the turkey stilt for 12 hours.

For cooking:

  • Olive oil 500g
  • Poultry broth 500g
  • La vera paprika 20g
  • Garlic 1 head
  • Laurel 1 leaf
  • Nail 2 pc
  • Onion 1 unit
  • 1 whole turkey breast
  1. In a pot sized to fit the turkey thigh, add all the ingredients until completely covered.
  2. Place 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 itself.
  4. On the day of the grill we will hang on a stilt (thigh and thigh together) about 40/50cm from the fire and let the smoke from the wood give it, but the heat indirectly just to temper it.

QUAIL STUFFED WITH THE VINE

For the filling:

  • 4 quail
  • Fresh foie 200g
  • Minced chicken meat 200g
  • Egg 1pc
  • Cream 50g
  • Breadcrumbs 100g
  • Salt
  • Pepper           
  1. Chop the foie as well as the chicken meat, mix with the rest of the ingredients.
  2. We can debone the partridges or ask for it from the pollero, although the recipe can perfectly be made without deboning.
  3. Stuff the quails with the filling and seal so they keep their shape.                                                                          

For the marinade:

  • Odorous old wine 750ml
  • Brandy 250ml
  • fresh thyme
  • Parsley
  • Nail 5g
  • Cumin grain 5g
  • Coriander grain 5g
  • Pepper grain 5g
  1. Put the quails in the marinade for a minimum of 12 hours.
  2. Wrap each quail in vine leaves and bridle
  3. On the day of the grill, over a low heat, we will brown the quail directly from the cold without tempering it.
  4. We will brown the quail on all sides until the vine leaf dries and ends up falling off.
  5. At that moment we can remove it from the heat, clean any burnt leaf remains and serve.
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AVIANZA welcomes summer with a workshop and poultry barbecue in Madrid

  • The Spanish Interprofessional Association of Poultry Meat, with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, wants to promote the consumption of grilled chicken, turkey and quail at the beginning of the summer period, barbecue season par excellence
  • To this end, it held a workshop and subsequent barbecue for journalists, bloggers and gastronomic and food sector influencers where the benefits of poultry meat as a versatile and healthy product were highlighted.
  • Attendees were able to learn first-hand the best tips for having a barbecue in the gardens of the Seeds restaurant (MOM Culinary Institute) thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain

Madrid, June 21, 2023.- AVIANZA, the Spanish Interprofessional association of poultry meat, and the Ministry of Agriculture, Fisheries and Food together with Foods of Spain, 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 disseminating the benefits of grilled chicken, turkey and quail, among which their great versatility and nutritional value stand out. and healthy that this white meat is.

During the workshop, chef Alfonso Castellano and his team (Restaurante Seeds) revealed the secrets to making a perfect poultry barbecue: from the 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. 

After this training, attendees were able to enjoy 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 shanks, breasts braised turkey, chicken with gin and tonic and quail with vine. Institutional representatives and representatives of the main companies in the meat sector in Spain also joined this evening. 

Once again, this action had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, which continues to develop together with the interprofessional action to promote poultry consumption 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 each year. 

Chef Alfonso Castellano from the 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 from the Avianza poultry 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 barbecue recipes with birds

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

FREE DOWNLOAD OUR EBOOK

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

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

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AVIANZA COMMUNICATE: A “World Poultry Day” with little to celebrate for the Spanish poultry meat production sector

After three years of overcoming the different crises that affected 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 the ability of farmers to choose. consumers

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

  • “Today, May 10, commemorates the World Poultry Day, he International Poultry Day, but 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 Comission, through the published recommendations of the opinion of the EFSA (European Food Safety Agency). We believe that this study has not been transparent and is based on questionable scientific opinions, in addition to lack a comprehensive vision around the three pillars of sustainability: social, environmental and economic. We strongly recommend listening to the arguments launched from AVEC/ELPHA/EPB and The Poultry Veterinary Study Group.
  • Its implementation would mean strike down the 70% of poultry meat production in Europe, causing costs to rise (up to multiplied by 3), the consequent impact throughout the entire value chain and pressure on a continuously rising CPI.
  • Again we would have a affected population, with consumers who would see how affordable access to one of the main sources of quality protein becomes more expensive, and for which the supply of types of birds to choose from would be reduced. We remember that Spain has a fifth of its population at risk of poverty according to the OECD, so making it even more difficult for a vulnerable population to access a basic shopping basket is clearly unfair. Legislating cannot mean continuing to eliminate essential European productive sectors.
  • A clearly ineffective measure, since 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 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 poultry meat production on farms with intensive systems by 2026.
  • An attack against 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 the 100% of the production of poultry meat that is sold to Distribution by our Spanish companies already has the certification of Welfare Quality, an independent entity managed by IRTA, among others.
  • Finally, it is worth remembering that there are many strengths that have turned the poultry meat sector into a European benchmark in modernization of facilities, professionalization of its workforce and promotion of internationalization, never before addressed. For all these reasons, we ask that an in-depth analysis be carried out, without bias, transparent and open to consumer opinion 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 Hall

  • The interprofessional once again organized an event in this gastronomic hall to highlight 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 local, sustainable products that boost the local economy. 
  • Journalists, influencers, Avianza associates and professionals in the sector in general were able to taste some innovative poultry recipes in a fun “blind tasting”

Madrid, April 19, 2023.-  The 36th edition of the Gourmets Hall once again featured an ephemeral restaurant dedicated exclusively to Spanish poultry within its walls. Avianza, the Spanish Interprofessional Poultry Meat Association, and after the success of the 2022 edition, wanted to once again highlight the poultry sector by opening the Avianza Ephemeral Restaurant, at the Ministry stand. On this occasion, the interprofessional has focused on local products.  

with the message Ephemeral Restaurant KM.0Avianza 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 its economy.  

"We have more than 5,000 poultry farms in Spain, so there is practically one 20 kilometers from your house and meeting the highest standards and quality controls required by Spanish and European legislation, therefore, do not hesitate to consume poultry meat. Spanish bird, benefits us all. “This is the message we want to send to society,” he assured. Jordi Montfort, general secretary of Avianza and added that "in these critical moments 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 in our country - more than 750 million birds of Spanish origin are consumed each year. In addition, we are one of the main producers of poultry meat in Europe. 

To achieve this objective, the interprofessional opened its restaurant to journalists, influencers, associations and professionals in the sector, so that all of them could enjoy an avant-garde menu without leaving IFEMA and under the command of the television chef Fabián León. 

Blind tasting of Birds of Spain

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 what type of meat was used in each one. After the tastings, guests could vote for the meat used in each recipe, a doubt that was revealed at the end of the event. 

The recipes that attendees were able to try were: 

  • Chicken bread with artisan butter and tangerine salt (we use the skin of the tangerines and oranges).
  • Cream of pea pods with smoked turkey and dill
  • Coca of pickled quail and Aranjuez sage.

These preparations were made by Fabián León, a finalist chef in the first edition of Masterchef and who promotes easy, fast and healthy cooking at home, as well as useful cooking. 

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

The 36th edition of the Gourmets Fair, the No. 1 quality Food and Beverage Fair in Europe, opened its doors last Monday, April 17 and will continue to host more than 1,500 gastronomic firms and 37,000 premium products until next Thursday, April 20. level.  

A moment from the Efímero Avianza Restaurant.
Chef Fabián León during the Avianza presentation.

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

Josep Solé and Jordi Montfort with the guest gastronomic influencers.

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ASAJA, COAG, UPA and Avianza promote the Executive Integration Committee to improve the conditions of the poultry meat producing 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 that guarantee their viability.
  • One of the objectives will be the review and update of the Bases of the Type Integration Contract, as well as a draft response to the threats that continue to affect the sector.

Madrid, April 17, 2023. 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 brings together more than 65 associated companies and represents more than 90% of companies linked to the chicken, turkey and quail meat sector, have officially constituted the Executive Integration Committee which will aim to review and update the Bases of the Integration Type Contract, which establishes the main guarantees and the framework of action for the regulation of the activity between the producing companies (integrators) and their members (poultry farms). To this end, after the meeting held last Friday, April 14, 2023 in Madrid, its representatives have formalized a joint statement that we transfer below:

  • We constitute this Executive Integration Committee as an operational instrument for constructive debate and proactive negotiation of the relationship between integrating companies and farmers dedicated to the production of poultry meat in Spain.
  • More than ever, it is essential to act in a joint and coordinated manner to respond to the challenges of the poultry sector, both from a firm position of defending the rights of all members of its value chain, as well as respect for the contribution of each one 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 impact in areas of emptied Spain, and generating 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 health 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 gain in our own right to be 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 suffocation that has hampered its production capacity and profitability balance, and consequently its economic viability.
  • For more than three years we have been supporting the entire value chain, from farms to processing and production centers, as well as marketing networks, the consequences of the increase in raw materials (up to doubling or tripling their price), the escalation unprecedented energy (up to 6 times more), inputs and materials such as cardboard, plastics, inflation pressure, etc. All this in a sector that, due to its characteristics, has much shorter production cycles than other analogues, and which makes 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 to be able to face a critical situation not only for the sector, but for the population itself, since poultry meat is an essential pillar of healthy and affordable nutrition for everyone. Spaniards, especially for the most vulnerable.
  • We have expressly demanded that Distribution adapt the marketing contracts with the production chain to avoid the collapse of the sector as a whole, adapting them to the constantly escalating production costs. A demand that has not had the quick response and in accordance with the reality that we needed, thereby 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 reciprocated with Distribution, allowed acting in solidarity, once again, to the poultry meat production sector.
  • It should also be noted that in this context we have suffered and new threats loom over the poultry meat sector due to administrative pressure, both local and European, to impose draconian regulation and foreign to the context of modernization and values promoted by the sector itself.
  • Current regulations and measures under study within the framework of the European Union point to a new attack on the viability of our sector, recognized for its commitment to sustainability in all its aspects, the commitment to decarbonization objectives and advances in energy sustainable or animal welfare.
  • Given these threats, the import of meat from countries outside the European Union would be a reality. Meat would be imported with much lower standards of quality, health, food safety and animal welfare, as it would have a much more competitive price.
  • We believe it is essential to be heard to avoid past mistakes that led to the disappearance of entire Spanish production sectors, to the detriment of other markets that ultimately 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 defender of the Spanish poultry meat sector before said administrations.

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

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AVIANZA warms up its engines for its participation in the 36th Gourmets Show

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

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

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

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

The Avianza event will take place on Wednesday, April 19 from 2:30 p.m. to 3:30 p.m. at stand 8A01 at IFEMA. 

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

  • The interprofessional space in 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 led by the chef of Canal Cocina, Sergio Fernández, where he makes innovative proposals by adding smoked meats and truffle to the poultry meat.
  • Likewise, the association will participate on Wednesday in a round table on the role of interprofessionals in the face of the challenge of the Halal market at the Meat Attraction Forum (Hall 4 of IFEMA).

Madrid, March 6, 2023.- Today Meat Attraction has begun, the international fair for the meat sector that during these three days, from March 6 to 8, will make Madrid the meeting point for the main national and international players in the sector. Avianza, the Spanish Interprofessional Poultry Meat Association, wanted to be present representing the Spanish poultry meat sector. The association has a space (stand 4B13) to continue highlighting the Spanish poultry sector. 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).

Daily cooking show with the television chef Sergio Fernández 

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

Cooking show by Sergio Fernández at the Avianza stand: 

Monday, March 6: Chicken as the protagonist

  • 12:00 p.m.: cook chicken with smoked meats 
  • 1:00 p.m.: cook chicken with truffle 

Tuesday, March 7: The versatility of the turkey

  • 11:00 a.m.: turkey workshop at the Factory chef space 
  • 12:30 p.m.: cook turkey with truffle 

Wednesday, March 8: the secrets of quail meat 

  • 12:00 p.m.: cook quail with smoked meats 

Likewise, within the activities of Meat Attraction, Avianza will participate on March 8 at 10:30 a.m. in a round table on the role of interprofessionals in the face of the challenge of the Halal market. They will discuss the current situation of this market in the Gulf Cooperation Council countries and the opportunities that exist for Spanish meat companies. This colloquium will take place at the Meat Attraction Forum, in pavilion 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 in the sector in Spain, where we continue to make known the wealth of the Spanish poultry sector to both national and foreign visitors.” 

Once again, the Ministry of Agriculture, Fisheries and Food of Spain has collaborated with Avianza to be present at 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, Secretary General of Agriculture and Food.
A moment of the cooking show at the Avianza stand.
Chef Sergio Fernández in the Avianza cooking show.
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AVIANZA prepares its participation in Meat Attraction 2023

  • The interprofessional will have a stand at this fair that serves as a meeting point for the main national and international players in the meat sector.
  • Avianza will carry out daily show cookings led by the chef of Canal Cocina, Sergio Fernández, where poultry with smoked meats and truffle will be the protagonist 
  • Likewise, the association will participate in a round table on the role of interprofessionals in the face of 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, which will offer relevant information about the latest developments in this sector. 

Daily cooking show with the television chef Sergio Fernández 

Among the activities that the Avianza stand will feature, the cooking workshops given by the Canal Cocina chef, Sergio Fernández, stand out, 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. 

Cooking show by Sergio Fernández at the Avianza stand: 

Monday, March 6: Chicken as the protagonist

  • 12:00 p.m.: cook chicken with smoked meats 
  • 1:00 p.m.: cook chicken with truffle 

Tuesday, March 7: The versatility of the turkey

  • 12:00 p.m.: turkey workshop at the Factory chef space 
  • 1:30 p.m.: cook turkey with truffle 

Wednesday, March 8: the secrets of quail meat 

  • 12:00 p.m.: cook quail with smoked meats 

Likewise, within the activities of Meat Attraction, Avianza will participate on March 8 at 10:30 a.m. in a round table on the role of interprofessionals in the face of the challenge of the Halal market. They will discuss the current situation of this market in the Gulf Cooperation Council countries and the opportunities that exist for Spanish meat companies. This colloquium will take place at the Meat Attraction Forum, in pavilion 4 of IFEMA.

Avianza's participation in Meat Attraction has the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain.

Sergio Fernández will be the chef in charge of the Avianza 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 supply exhibition has 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 eating and nutrition  
  • This action by Avianza is framed within the agreement with ICEX, as part of its internationalization plan

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

Until Friday, February 24, the interprofessional will show distributors, the restaurant 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 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 the Avianza space, located in hall 4 , booth B4-19. 

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

For Jordi Montfort, general secretary of the Spanish Interprofessional Association of Poultry Meat, “For Avianza it is very important to have the ability to participate in such renowned fairs as Gulfood that allow us to publicize the quality of the products of the Spanish poultry meat sector to a region as interesting and important within our internationalization plan as the countries of Middle East". 

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