• 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.

INTERNATIONAL SUSTAINABLE EUROPEAN POULTRY MEAT CAMPAIGN

  • The aim of the conference is to raise awareness of 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-funded by the European Commission, has held two seminars two seminars at the Autonomous University of Barcelona and the Polytechnic University of Madrid. Universidad Politécnica de Madrid and plans to organize three more events in universities during 2023.

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

Two seminars have already been held at the Autonomous University of Barcelona and the Polytechnic University of Madrid, under the auspices of the Spanish Interprofessional Association of Poultry Meat (AVIANZA) and with co-financing from the European Commission.

Both events were held to raise awareness of the European poultry sector and its work to develop and promote more sustainable production methods among students in agri-food related fields 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 was held in December at the School of Agricultural, Food and Biosystems Engineering. 

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

The speakers at these seminars were 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 consultant in sustainability, circular economy and agri-food . Both speakers have developed a dialogue on the European poultry sector, its involvement with the three pillars of sustainability and the added value of their professional experience in the field of teaching and research and dissemination.

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

European sustainable poultry sector promotion program

SUSTAINABLE EUROPEAN POULTRY MEAT is a two-year promotional campaign supported by the European Commission. It has been launched by three national poultry associations (from Germany, France and Spain) and their umbrella 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.

Speakers Magaly González (left) and Carlos Garcés together with Ana Cristina Barroeta, professor at the UAB Faculty of Veterinary Medicine.

Students attending the event at the UAB in Barcelona.

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


Chef Damián González, executive chef of 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 side dishes that best combine.


The 3 reasons to prepare turkey this holiday season


First of all, it is one of the healthiest and tastiest white meats. It has a low fat and cholesterol content, but a great presence of proteins of high biological value (essential amino acids necessary for the organism) and vitamins of the B group. All this combined with its great taste and all the cooking and preparation possibilities it offers.


Precisely, this versatility makes it possible to show off with any dish prepared with this meat. Stuffed turkey, for example, is an eye-catching, tasty and hearty dish, which is a perfect accompaniment to any Christmas lunch or dinner.


And, thirdly, it is worth highlighting its great value for money, something that is highly valued, especially in these times of economic instability and uncertainty. As Jordi Montfort, secretary general of AVIANZA, explains, "turkey meat adapts to any type of budget, without having to give up flavor or quality. The packaging that gives any dish prepared with this meat guarantees the enjoyment and delight of all diners".


The cooking secret for a perfect stuffed turkey


One of the most appropriate 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 go best with it.

Turkey for Christmas celebrations.


Cooking keys:

  • In advance: 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: the meat must be hydrated to make it juicy. To do this, the ideal is to make a brine by placing the turkey in a large bowl, cover it with a mixture of cold water and salt and leave it to marinate in the refrigerator for at least 2 hours.
  • Marinating: 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 wine (better white) and orange juice, and add salt, pepper and spices to taste.
  • Stuffing: this is the touch that will turn the turkey into a more special dish. Before adding the stuffing (which will be to taste), it is recommended to first add melted butter. Likewise, once the turkey is stuffed, it can be buttered on the outside, season with salt and pepper and add the broth in which it has been marinating.
  • In the oven: on the oven tray, with the breast side up and covered with aluminum foil, it is time to cook it. It is necessary to calculate one hour for each kilo of turkey, that is to say, if it weighs 7 kilos, 7 hours of baking will be needed. The recommended temperature is low, between 120 and 140 degrees.

During baking it is important to continue moisturizing the turkey, with its own juices and the marinade, and to turn it over several times so that it is well done on all sides.
Once it is ready, it is recommended to let it rest for at least half an hour.


Carving:

  • Tools needed: a sharp knife, a board to serve as a carving surface, tweezers, clean hands and some skill.
  • The first thing to do is to separate the thighs.
  • Next, the breast, separating it from the bone to which it is attached and then filleting.
  • The last thing to do is to plate using the tongs.

Garnish and sauces:

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

  • The most traditional: mashed potatoes are the most typical option. Parmesan can be added to give it a special touch. 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: applesauce is another of the garnishes par excellence for turkey. 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 the juice that the turkey has released and with which we have watered it during all the hours of baking. It is strained before serving (optional, if you want the sauce to be thick, add flour while hot and stirring to avoid lumps).
  • The most sophisticated: mushrooms confit with truffle; arugula, walnuts and cheese salad; or pineapple in its golden juice.
Garnishes for turkey.


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

Another great feature of roast turkey is the infinite number of recipes that can be made with the leftovers. Nothing can be thrown away from this lean meat. From the skeleton for a delicious broth, to the leftover meat for croquettes, cannelloni or a Caesar-type salad to compensate for the excesses. With turkey it is possible to carry out perfectly the so called "kitchen of use", so necessary in these times of economic uncertainty.

Turkey as a food of use.

Avianza and the online cooking platform, Talent Class, have concluded the challenge "Poultry with trumpet Ragout" announcing the three winners, which have fallen on the participants Víctor Fabián, Esther Abad and Loreto García .

All participants were challenged to prepare the original recipe of chef Aurelio Morales but could use chicken, turkey or quail as the main ingredient.

In order to participate, those interested 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 of Talent Class, headed by Aurelio Morales, evaluated the aesthetics and composition of the participating dishes, resulting in the three winners mentioned above.

Each winner has been awarded a menu 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 Alimentos de España, Avianza continues its campaign to promote the consumption of poultry meat in Spain, as well as to publicize the benefits of this white meat, among which its high nutritional value and quality stand out.

Dish of the winner Víctor Fabián.

Video of the winner Esther Abad

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

Dish of 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 of the Christmas holidays in general: turkey.
  • During the workshop and subsequent dinner, held at the Dos Cielos restaurant in Madrid, the attendees also learned how to prepare and carve the poultry and then tasted this tasty dish during an enjoyable evening. 

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

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

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

In the words of Jordi Montfort, secretary general of Avianza, "with actions like this one, Avianza wants 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 available due to its excellent combination of health and flavor. In the case of Thanksgiving, one of the most important holidays in the United States, celebrated on the fourth Thursday of November, it is the star dish and is usually served stuffed and accompanied by cranberry sauce. Stuffed turkey is also one of the most common recipes for the Christmas holidays. 

Jordi Montfort, Secretary General of Avianza and José Miguel Herrero, Director General of Food Industry, welcoming the event.

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

Image of turkey carving with the traditional Thanksgiving side dish.

Traditional Thanksgiving dish.

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to hold a cooking workshop to highlight the benefits of grilled poultry meat.
  • This masterclass took place on 7 July at the SUA by Tricycle restaurant and was attended by some exceptional students, including food and lifestyle journalists and bloggers.
  • Goya, a specialist in embers, developed the workshop by tackling the whole process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

Madrid, 8 July 2022 - Summer is the barbecue season par excellence. Around the embers, family and friends gather 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 expert chef Javier Goya, have joined forces to highlight the benefits of the poultry barbecue.

To this end, Goya gave a masterclass at his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialising in lifestyle and gastronomy, where he revealed his secrets to making a first-class poultry barbecue. For more than an hour, the chef covered the whole process: from 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. 

The menu prepared and tasted by SUA by Triciclo with Javier Goya consisted of free-range chicken wings stuffed with mussel pickle and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and cured cheese and grilledquail jerky.

After this presentation as a workshop, the association will publish a free downloadable ebook with the history of grilled chicken and different and tasty recipes for barbecued poultry. 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 Food of Spain, Avianza wants to continue to promote consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we must continue to promote its benefits with actions such as this", said Jordi Montfort, Avianza's Secretary General, adding that "Spain is also one of the main poultry meat producers in Europe, where more than 750 million birds of Spanish origin are consumed every year. We have a growing sector of which we should be proud".

Chef Javier Goya preparing the poultry meat and the macerations.

A moment of 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: grilled free-range chicken wings stuffed with mussel marinade.