{"id":37795,"date":"2023-04-25T15:38:27","date_gmt":"2023-04-25T13:38:27","guid":{"rendered":"https:\/\/www.fisan.com\/?p=37795"},"modified":"2023-05-22T10:09:45","modified_gmt":"2023-05-22T08:09:45","slug":"fisan-success-salon-gourmets-2023-fair","status":"publish","type":"post","link":"https:\/\/www.fisan.com\/en\/blog\/fisan-success-salon-gourmets-2023-fair\/","title":{"rendered":"OUTSTANDING SUCCESS OF FISAN AT THE 36TH SAL\u00d3N GOURMETS EDITION"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A week full of experiences and business meetings, shared with clients and friends, has come to an end. It has been four intense but satisfactory days that have allowed us the chance to continue sharing our values, closeness and, of course, the flavour of our Bellora Ib\u00e9rico products.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

We would like to thank all the participants for joining us in the tasting of our products, as well as for your comments, and your interest in the products we are launching during this campaign, such as Ib\u00e9rico sobrasada and cured Ib\u00e9rico Jowl in casing. We will tell you more about them on our social media channels.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

EN LA PARRA (MICHELIN STAR) AND FISAN<\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

At FISAN, we are delighted to carry out activities at our stand where you can learn more about our products and how to enjoy their taste.
Thus, we had the pleasure of welcoming Roc\u00edo Parra, from Restaurante En la Parra, 1 Michelin star and 1 Repsol sun, in Salamanca. She performed a mouthwatering cooking show that included three creations, where, to the delight of our guests, FISAN Ib\u00e9ricos provided the flagship product.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\"En\t\t\t\t\t\t\t\t\t\t\t
Rocio Parra, from Restaurante en La Parra, with Eva S\u00e1nchez, Javier S\u00e1nchez and Florencio S\u00e1nchez<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\"Tartar\t\t\t\t\t\t\t\t\t\t\t
Tartar de Salchich\u00f3n de Bellota FISAN<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\"Pat\u00e9\t\t\t\t\t\t\t\t\t\t\t
Pat\u00e9 de Chorizo de Bellota FISAN Alta Gastronom\u00eda<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\"Sandwich\t\t\t\t\t\t\t\t\t\t\t
Sandwich de lomo de bellota 100% ib\u00e9rico FISAN<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

THE BEST PRODUCT PRESENTATION TABLE
<\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

On Tuesday, our guests were La Charcuter\u00eda de Octavio and Ultramarinos Octavio from Madrid, represented by Juanjo Gil. They provided us with a unique and attractive exhibition table where all our products were displayed, alongside guidance on how to make the best presentations in our events, catering services, and celebrations. Unquestionably, the most photographed table in the Sal\u00f3n Gourmets 2023.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Mesa\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

VERTICAL TASTING OF HAUTE CUISINE HAMS
<\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Wednesday attracted a large number of friends and clients, all of them FISAN ham enthusiasts. We engaged in a very special vertical tasting of unique season products from the years 2012, 2015 and 2019.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\"Cata\t\t\t\t\t\t\t\t\t\t\t
Vertical tasting of FISAN hams<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

For this purpose, we have relied on the presence of three outstanding gastronomy professionals:
Miriam L\u00f3pez Ortega, of \u201cJam\u00f3n Lovers\u201d, as mistress of ceremonies;
Julia P\u00e9rez Lozano, food journalist, who captured the descriptions of tastes and flavours; \u00c1lvaro Prieto, sommelier, who conveyed the nuances of the different flavours; and Javier S\u00e1nchez, FISAN\u2019s Commercial Director.
Florencio S\u00e1nchez also took part, providing an explanation of each montanera so that the public could understand the essence of each ham.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

TOAST WITH ROBERTO VERINO AND HIS GARGALO WINES<\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Roberto Verino was with us at a very exciting and special moment, this time he came with his Gargalo Winery. It has been a pleasure for us to toast with the designer and transmit the passion and enthusiasm that characterizes both brands.<\/p>\n

According to Roberto Verino, \u201cA wine that is made for those like FISAN who are willing to enjoy the most important things in life.\u201d<\/i><\/p>\n

On this occasion, Roberto Verino presented the wines of his Gargalo Winery:<\/p>\n