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Interovic presents the new lamb cuts at the Salón de Gourmets

Interovic returns to Salón Gourmets, Europe’s No. 1 Quality Food and Beverage Fair and one of the most prestigious benchmarks in the world, to present the new lamb cuts to value them and boost their consumption in one of the best moments of the lamb and kid, spring. Participation in the fair is part of the campaign ‘Tasty and Sustainable. Choose European origin. The new cuts and formats are focused on the hospitality industry. The Gourmet Hall will be the showcase to exhibit the latest innovations carried out by the sector and position sheep and goat meat as the most natural and sustainable

New cuts and tastings of lamb recipes

During the four days of the Salón de Gourmets, INTEROVIC will be at stand 6A17 where different workshops and showcookings will take place. During the first three days, the master butcher Daniel Herrero will carry out a live quartering of a lamb. The second-generation butcher at the head of Carnicerías Herrero in Fuenlabrada (Madrid) will show cuts such as the Paquito, the tournedó, the churrasco, the carillon fillet, the french rack, the tomahack and the T-bone.

The Gourmet Hall will be the showcase to exhibit the latest innovations carried out by the sector and position sheep and goat meat as the most natural and sustainable

In addition, every day of the fair, the R&D chef and gastronomic advisor, Antonio González, will cook the new cuts and prepare recipes that will value lamb and kid meat as a natural and sustainable product and that can be tasted at the booth. Among other proposals, he will cook a chickpea stew with lamb (a tribute recipe to a dish he had at El Rincón de Antonio in Zamora with which he came to hold a Michelin star), he will prepare a Paquito de lamb, a sandwich that will simulate a little pig lamb pibil, picaña and tomahawk, two typical cuts of beef that had not been seen in lamb until then.

Together, master butcher and chef, they offer a live demonstration on Monday, April 25 at 2:00 p.m. at the Sabores de Sevilla stand (8C-DIP. SEVILLA-04), where Daniel Herrero will perform the different cuttings of lamb and Antonio González will show its culinary uses in different recipes, they will also talk about the progress of easy roasts, the fifth range of this product.