FISAN / Blog / Events & Fairs / WE SET A CHALLENGE FOR OUR BRAND AMBASSADOR SERGIO TORRES AT ALIMENTARIA: TO EXTRACT EVERY OUNCE OF POTENTIAL OUT OF A REVOLUTIONARY PIECE OF BELLOTA MEAT FROM FISAN

WE SET A CHALLENGE FOR OUR BRAND AMBASSADOR SERGIO TORRES AT ALIMENTARIA: TO EXTRACT EVERY OUNCE OF POTENTIAL OUT OF A REVOLUTIONARY PIECE OF BELLOTA MEAT FROM FISAN

March 2024

The three-star chef has accepted the challenge, which entails bringing out the best of this gourmet product in a masterful show of cooking that took place in Alimentaria 2024. During this event, the Catalonian chef created two fascinating dishes: firstly, tripe made using matured Bellota pork chops, accompanied by spicy Iberico chorizo gnocchi and pickled lemon; and secondly, five-month matured Iberico pork chop with a delicious Bellota ham sauce

With approximately 3,000 companies presenting, from 57 countries and approximately 100,000 visitors, 23 % of whom are international, Alimentaria has placed itself as the most-influential professional food, drink and haute cuisine expo.

Within such a competitive environment, at FISAN we had a clear objective: to stand out from the crowd of companies in this culinary cosmos. In order to achieve this, we came up with an experience-based stand, where we presented a new piece —part of our plan to research and spread the knowledge about the Bellota pig—, one that quickly became a success in this fair: a Bellota pork chop, matured for a long period of time (seven months) and that attracted a great deal of attention, especially on Wednesday.

This delicatessen piece inspired two incredible creations, prepared by Sergio Torres, brand ambassador for FISAN, during a show of professional cooking designed to bring out the best of this singular meat cut. This culinary demonstration took place in our stand, a true tapestry of cultures that brought together Bellota ham lovers from the whole world.

The Catalonian chef has not spared any praise for this premium piece: “the qualities of this matured chop are very exclusive, something we have never seen before. It is a very subtle product, with a sweet acorn flavour that we have never experienced. It tastes like ham, but it isn’t a ham, and it has been reared out in the countryside during the Montanera grazing period. This is a very good product.”.

The art of creating unique pieces

We specialise in the artistry of creating unique pieces, and this extremely matured Bellota pork chop is another haute cuisine masterpiece. With a universal flavour that knows no borders, our products have become true sensory experiences that have travelled all the way to be enjoyed in more than 25 countries.

Our haute cuisine journey has left behind an indelible trail in the culinary universe that is Alimentaria, an event that took place in Barcelona from the 18th to the 21st of March.

However, we wanted to take a step further and set a haute cuisine challenge for our ambassador Sergio Torres; to bring out the best qualities of this extremely matured Bellota pork chop. The resulting creations have been captivating:

Tripe made using matured Bellota pork chops, with spicy Iberico chorizo gnocchi and pickled lemon.
Iberico pork chop matured for five months with a delicious Bellota ham sauce.

Our lively stand at Alimentaria 2024 has become a meeting point full of interactions for Bellota ham lovers, as well as for enthusiasts of the Iberico Bellota pig world.