poultry meat - Avianza

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.

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".