SIAL Paris. Ibeham lands in Paris. The project promoted by the Guijuelo Denomination of Origin and financed by the European Union was present at the SIAL fair in Paris where the properties and benefits of Iberian ham were shown. Tasting of ham, elaboration of tapas, information for the visitors, projection of videos and personal explanation of all the aspects that surround the Iberian ham were some of the activities that took place in the stand of the Ibeham project in the fair of SIAL Paris.
Iberian ham was very present in the heart of Paris. Ibeham made a tasting of the product at the establishment Viandas de Salamanca, where anyone who came could attend a knife cutting exhibition of ham, taste the different types of Iberian ham and receive the most accurate information on the fascinating world that surrounds this star product of the Mediterranean diet.
Product presentation in Viandas de Salamanca. On October 24 and 25, a product presentation will be organized at the Viandas de Salamanca establishment. The event includes: a tasting of different types of Iberian ham, a demonstration of the cutting process, carried out by a professional and information leaflets and recipe booklets. The schedule is as follows: October 24 between 5 and 8 pm and October 25 between 12 and 3 pm. The Ibeham project continues to spread the qualities of Iberian ham in Paris.
THE CENTER OF BERLIN IS ENCOURAGED WITH THE ARRIVAL OF THE IBEHAM PROJECT The Colmado, located next to Alexanderplatz, will host a product tasting that will last two days. On November 23 (13:30 - 18:30) and on November 24 (13:30 - 16:30) will be the time to taste and learn more about Iberian ham in the heart of the German capital. This event will include the following activities: • A tasting of different types of Iberian ham. • A demonstration of the cutting process, carried out by a professional. • Information leaflets and recipe booklets. • Personal explanation about every aspect of Iberian ham.
THE IBEHAM PROJECT LANDS IN BERLIN On November 22 at 7:00 pm at the Instituto Cervantes in Berlin, there will be a showroom-showcooking that will include a present for all the attendees and the following activities: • A presentation of the product (the product´s origin, development process, types of ham), through a promotional video. • A tasting of different types of Iberian ham. • A demonstration of the cutting process of the ham, carried out by a professional. • Information materials: leaflets, handbooks on how to cut Iberian ham and recipe booklets. • Tapas tasting with Iberian ham.
IBEHAM arrives in Paris The IBEHAM Project led by Guijuelo Denomination of Origin will be present at the SIAL Paris fair 2018 which is celebrated between the 21st and 25th of October. The IBEHAM Project, driven by Guijuelo Denomination of Origin is going to be present at the SIAL Paris fair 2018, taking place between the 21st and 25th of October. Under the slogan: “ham, the taste of origin and tradition in Europe”, the aim of the campaign, financed in part by the European Union, is all about raising the profile of Iberian ham, one of the emblematic products of the Mediterranean diet. There will be a stand located at the fair, providing information about the quality of the product, its origins and traceability, the diversity of different types of Iberian ham, its unique characteristics and finally the importance of its traditional preparation and conservation methods. The stands’ exact position will be: Pavilion 6 (Raw Meats. Stand No. 6A 123) That said, information is not the only thing visitors will receive. The presence of a professional ham cutter together with a chef who will be preparing different types of Iberian Ham based tapas every day, will give all those who approach the stand an idea of the numerous ways in which Iberian ham can be prepared, as well as the chance to taste this quality product with its unique flavours. As a result of this preparation, visitors shall receive a complete experience. From understanding and learning more about Iberian Ham in all of its forms (production, origins, traceability, quality, health benefits and gastronomic uses), to tasting the product having been freshly cut by a professional ham cutter and elaborated into tapas on a daily basis by a chef. IBEHAM is coming to the SIAL Paris fair, and is doing so with a programme of activities worth mentioning.