As COVID-19 restrictions start to ease in China, the From Farm to Fork campaign is planning its first offline events to increase the promotional impact on Chinese food professionals. One of these events will consist on an EU pork tasting for an audience of importers, distributors, chefs and HORECA professionals, media and Key Opinion Leaders (KOLs).
During this event, which will take place on November 24th, at the Sheraton Hotel in Shenzhen, there will be a demonstration of cold cuts slicing and a cooking demonstration by a chef working in a kitchen while going through the cooking process and the key attributes of EU pork. Specific cuts of Spanish and Portuguese pork will be selected for different European style and Chinese style dishes. The food prepared by the chef will be given to taste to participants, along with a selection of pairing EU food and drinks.
For each of the dishes, a chef will explain different characteristics of the cuts and will highlight different key merits of the EU pork, taken from the campaign’s key messages. There will also be a sommelier to explain the pairings of each cut and dish, focussing on what goes well with that dish of pork and why, as well as a ham carver to show the carving process and provide tastings to attendees.