The latest EU Pork technical seminar took place within the China International Catering Industry Expo (CICIE), which was held concurrently with Hotelex at the Tianjin Meijiang Convention and Exhibition Center. CICIE is the most important annual catering industry procurement event, gathering chefs, restaurants, hotels, and catering industries from all around the country, and was held from September 24th to 26th.
This location was selected to enhance the reach of the seminar to a larger audience of targeted professionals within the horeca sector.
The seminar was celebrated on the afternoon of September 24th. Over 60 professionals were present and enjoyed the 2h event, in which Chef Zhang went through the key attributes of EU pork from Spain and Portugal, the characteristics of the different cuts, and the production process empathizing the “from farm to fork” concept.
To complement the technical information, Chef Andy performed a cutting and cooking demonstration of the four target cuts, belly, ribs, loin and collar, which were later distributed among attendees to taste in small sampling sizes, along with a selection of EU wines made available.
Ham carver Andy delighted all attendees with a thorough explanation of the ham curing process, the characteristics of EU ham and a carving demonstration to obtain delicious thin slides for attendees to taste.