On November 25th, the Sheraton Hotel in Shenzhen held an EU pork tasting event for professionals. Jack Gong, Executive Chef of the Shenzhen Sheraton and Huang Wei the Head Chef at Mezzo restaurant, used the target pork cuts of the campaign (belly, loin, collar, ribs) to prepare a variety of dishes, while Chef Gabriel went through the cooking process, key ingredients of the dishes and the key attributes of EU pork. Moreover, Henry Wu, an experience sommelier, described the best wine pairing for every dish, so all flavours can be enhanced. The event also featured an experienced ham carver Zhang Jing, who carved a Spanish cured ham for attendees to taste and explained the curing process and the key characteristics of the product.
A total of 66 meat professionals, mainly importers, distributors, chefs and HORECA professionals attended the event and got to taste the dishes, learn about the relevant aspects of EU pork and interact with the chefs, ham carver and sommelier for questions and comments.
