The Spain of Cured Iberian Meat products

The Intercarn exhibition, undeniably the most prominent exhibition at Alimentaria 2008 and the gateway to the trade fair, will be inaugurating the area “The Spain of Cured Iberian Meat products”. This will be a dynamic spot that will reward the most demanding palates with a taste of the exquisite delicacies produced from the Iberian pig, the autochthonous Spanish breed raised in oak-dotted pastures on a diet of grasses and acorns. Pork products such as chorizo, salchichón, morcón, sobrasada and lomo will be displayed alongside the most prized products, jamón and paletilla (Spanish dry-cured hams), all acting as a flagship of Spanish gastronomy.

Spain is one of the biggest producers of meat products in Europe and is the only one currently registering growth in this sector. Among its meat products, Spain’s Iberian pork products clearly have consolidated themselves as a product and can boast true international appeal. Spain, moreover, is characterized by a high level of meat consumption – nearly 15 kilograms per person per year – a figure which reflects the healthy evolution of the sector. In collaboration with trade associations, “The Spain of Cured Iberian Meat products” brings the excellence of these fine Spanish delicacies to the palates of national and international visitors.