To finalise this year’s activities on a high note and reach a larger number of professionals to inform them about the characteristics of European pork from Spain and Portugal, we hosted 2 additional technical seminars online. The main objective of these online seminars was to achieve a deeper understanding of technical information about EU pork.
To complement the technical information, a chef performed a cooking demonstration of the four target cuts (collar, rib, belly, loin) on stage. In addition, a ham carver provided a technical introduction to the ham carving process and a demonstration.
Both events took place in December, in collaboration with associations specialised in the food industry. The first one happened on the 16th in the city of Suzhou with 156 participants and the second one on the 20th in Guangzhou with 62 professionals joining the live streaming. The audience was very active as they could text anytime the questions and comments about their impressions on the presentation of the technical content, the cooking, and the carving.
It was definitely a great opportunity to reach a larger audience and provide them with quality information about EU Pork and its characteristics in a safe and convenient way.