• 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.

INTERNATIONAL SUSTAINABLE EUROPEAN POULTRY MEAT CAMPAIGN

  • The conference aims to raise awareness about the European poultry sector and its work to develop and promote more sustainable production methods.
  • This program promotion of the European sustainable poultry sector, co-financed by the European Commission, has carried out two seminars at the Autonomous University of Barcelona and in the Polytechnic University of Madrid and plans to organize three more events at universities during 2023

Madrid, January 10, 2023. The promotion of sustainable European poultry meat is spreading across the most prestigious faculties in Spain, where students of veterinary medicine, agri-food engineering and food sciences and nutrition are participating in seminars specially designed for them.

With the help of the Spanish Interprofessional Association of Poultry Meat (AVIANZA) and with the co-financing of the European Commission, they have already been carried out two seminars at the Autonomous University of Barcelona and in the Polytechnic University of Madrid.

Both events were held in order to raise awareness about the European poultry sector and its work to develop and promote more sustainable production methods among students in fields related to agri-food and future professionals in the sector.

The seminar at the UAB took place last November at the Faculty of Veterinary Medicine, while at the Polytechnic University of Madrid it took place in December at the Higher Technical School of Agronomic, Food and Biosystems Engineering. 

The two events hosted a total of more than 300 students from different university careers including veterinary science, agri-food engineering and other studies with a professional future in the European poultry sector.

The speakers at these seminars have been Carlos Garcés, President of the Spanish Association of Poultry Science and vice president of the European Federation of the World's Poultry Science Association (WPSA) and Magaly González, expert Sustainability, circular economy and agri-food consultant. Both speakers have developed a dialogue about the European poultry sector, its involvement with the three pillars of sustainability and the added value of his professional experience in the teaching, research and dissemination fields.

The program plans to organize three more events in some of the most important universities in Spain during 2023.

Program to promote the European sustainable poultry sector

SUSTAINABLE EUROPEAN POULTRY MEAT is a promotional campaign that will last two years and is supported by the European Commission. It has been launched by three national poultry associations (from Germany, France and Spain) and their framework association, with the main objective of raising awareness among European consumers about the sustainability of the European poultry sector and the high quality of its product.

The speakers Magaly González (left) and Carlos Garcés together with the professor of the UAB veterinary faculty, Ana Cristina Barroeta.

Students attending the UAB event in Barcelona.

Turkey is one of the most versatile white meats that exist due to its excellent combination of health and flavor. In addition to being a meat with a great quality-price ratio, it allows you to make dishes that will show off at Christmas celebrations.


Chef Damián González, executive chef of the Dos Cielos restaurant, and AVIANZA, Spanish Interprofessional Association of Poultry Meat, detail all the possibilities and benefits of turkey, as well as the best techniques to prepare it and the garnishes that best combine.


The 3 reasons to prepare turkey this Christmas


First of all, it is one of the whitest meats. healthy and tasty. It has a low fat and cholesterol content, but a large presence of proteins of high biological value (essential amino acids necessary for the body) and group B vitamins. All this combined with its great flavor and all the cooking and preparation possibilities. that it offers.


Precisely, that versatility It allows you to shine with any dish made with this meat. Stuffed turkey, for example, is a colorful, tasty and filling dish, which is worthy of any Christmas lunch or dinner.


And, thirdly, it is worth highlighting its great value for money, something very valuable especially in these current moments of instability and economic uncertainty. As Jordi Montfort, general secretary of AVIANZA, explains, “turkey meat adapts to any type of budget, without having to give up flavor or quality. The packaging provided by any dish made with this meat guarantees the enjoyment and delight of all diners.”


The secret of cooking so that the stuffed turkey is perfect


One of the most suitable preparations for the Christmas holidays is, without a doubt, stuffed turkey. For it to become the star dish, in addition to choosing Spanish meat with a European quality seal, it is essential to know the basic cooking and carving techniques, as well as the garnishes that best accompany it.

Turkey for Christmas celebrations.


Cooking keys:

  • Advance notice: Stuffed turkey is a dish that requires time and preparation prior to cooking. It is important to take this into account when planning its preparation.
  • Hydration: You have to hydrate the meat to make it juicy. To do this, the ideal is to make a brine by placing the turkey in a large dish, cover it with a mixture of cold water and salt and let it marinate in the refrigerator for at least 2 hours.
  • Marinate: The next step is to prepare a mixture with which to marinate the turkey for at least 8 hours. This mixture can be made with a base of wine (preferably white) and orange juice, and add salt, pepper and spices to taste.
  • Fill out: It is the touch that will turn that turkey into a more special dish. Before introducing the filling (which will be to taste) it is recommended to first add melted butter. Likewise, once it is filled, you can spread it with butter on the outside, season with salt and pepper and add the broth in which it has been marinating.
  • Baked: On the oven tray, with the breast facing up and covered with aluminum foil, it is time to cook it. You have to calculate one hour for each kilo of turkey, that is, if it weighs 7 kilos, it will take 7 hours of baking. The recommended temperature is low, between 120 and 140 degrees.

During baking it is important to continue hydrating the turkey, with the juice it releases and with the marinade, as well as turning it over several times so that it is cooked well on all sides.
Once it is ready, it is recommended to let it rest for at least half an hour.


The carving:

  • Necessary tools: a very sharp knife, a board that serves as a carving surface, tongs, very clean hands and some skill.
  • The first thing is to separate the thighs.
  • Next, the breast, separating it from the bone to which it is attached and then filleting.
  • The last thing that remains is to plate using the tongs.

The garnish and sauces:

The perfect complement to make this dish even tastier. Turkey, being a meat that combines very well with all types of flavors, accepts many options.

  • The most traditional: mashed potatoes are the most typical option. To give it a special touch you can add parmesan. It is also usually accompanied by sweet potato, vegetables such as cabbage and red fruit sauce, which goes very well with this meat.
  • The sweetest: Apple compote is another of the quintessential turkey garnishes. The sweet and salty contrast is a success.
  • In its own juice: Among the most successful garnishes is the so-called Gravy sauce, which is that juice that the turkey has released and with which we have watered it during all the hours in the oven. Strain it before serving (optional, if you want the sauce thick, add flour while hot and stirring to avoid lumps).
  • The most sophisticated: confit mushrooms with truffle; arugula, walnut and cheese salad; or golden pineapple in its juice.
Garnishes for the turkey.


And for the following days? Everything is used from the turkey

Another great feature of roast turkey is the countless recipes that can be made with leftovers. Nothing of this lean meat is thrown away. From the skeleton for a delicious broth, to the remains of meat for croquettes, cannelloni or a Caesar salad to compensate for the excesses. With turkey you can perfectly carry out what is known as “useful cooking”, so necessary in these times of economic uncertainty.

Turkey as a useful cuisine.

Avianza and the online cooking platform, Talent Class, have concluded the “Poultry with Trumpet Ragout” challenge, announcing the three winners of the challenge, which have gone to the participants. Víctor Fabián, Esther Abad and Loreto García.  

All participants had the challenge of making chef Aurelio Morales' original recipe but being able to use chicken, turkey or quail as the main element.

To be able to participate, interested people had to upload their recipe and the result to the Talent Class platform and social networks with the hashtag #retoavianza until November 22.  

After the closing of the contest, an expert jury from Talent Class, headed by Aurelio Morales, evaluated the aesthetics and composition of the participating dishes, resulting in the three aforementioned winners.

Each winner has received a menu as a prize at the Club Allard restaurant in Madrid (to be consumed before March 30, 2023).

With these actions and with the support of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, Avianza continues immersed in its campaign to promote the consumption of poultry meat in Spain, as well as to disseminate the benefits of this white meat, among which its great nutritional value and quality stand out.

Dish by the winner Víctor Fabián.

Video of the winner Esther Abad

https://www.youtube.com/watch?v=yR3rpSZfYhA&t=11s

Dish from the winner Loreto García.

  • With the help of the Spanish Interprofessional Association of Poultry Meat, and the Ministry of Agriculture, Fisheries and Food, Damián González, executive chef of the Torres Brothers, discovered all the secrets of the star dish of Thanksgiving and the Christmas holidays in general : the turkey
  • During the workshop and subsequent dinner, held at the Dos Cielos restaurant in Madrid, attendees also learned preparation and carving techniques for this bird to later taste this tasty preparation in an enjoyable evening. 

Madrid, November 24, 2022.- Avianza, the Spanish Interprofessional Poultry Meat Association, and the Ministry of Agriculture. Fishing and Food (MAPA), have wanted to join the traditional celebration of Thanksgiving, where the turkey is the main protagonist. To do this, they have counted on chef Damián González, right-hand man of the Torres Brothers, to carry out an informative workshop on turkey meat at the prestigious Dos Cielos restaurant (Hotel Palacio de los Duques Gran Meliá). 

During the gastronomic workshop, which was attended by around fifty people including personalities, journalists and influencers and which could be followed live on the Avianza Instagram channel, the chef showed various preparation techniques such as preparation, type of cooking and oven temperatures. He also gave the keys to the carving and plating technique, as well as the best culinary combinations. As a finishing touch, attendees later enjoyed an authentic Thanksgiving dinner in a unique and relaxed atmosphere where they savored the prepared turkey.  

The objective of this workshop has been to highlight the benefits of turkey meat, such as its low fat content, its reduced caloric intake or the presence of proteins of high biological value. All this makes turkey one of the most interesting lean meats on the market.

In the words of Jordi Montfort, general secretary of Avianza, “with actions like this from Avianza we want to continue highlighting the quality and versatility of meats such as turkey, which in addition to contributing to a healthy diet, allows us to prepare delicious dishes for the most important celebrations. or for everyday dishes.” 

Turkey meat is one of the most versatile white meats that exist due to its excellent combination of health and flavor. In the case of Thanksgiving, one of the most important holidays in the United States that is celebrated on the fourth Thursday in November, it is the star dish and is usually served stuffed and accompanied by cranberry sauce. Likewise, stuffed turkey is one of the most common recipes for the Christmas holidays. 

Jordi Montfort, general secretary of Avianza and José Miguel Herrero, general director of the Food Industry, welcoming the event.

Jordi Montfort and Damián González during the presentation of the turkey preparation and carving workshop.
Chef Damián González during the turkey preparation and carving workshop.

Image of the carved turkey with the traditional Thanksgiving garnish.

Traditional Thanksgiving dish.

  • 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.