carne de aves - Avianza

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.

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.”