Great national and international chefs celebrate the award-winning 100% Iberian acorn-fed Montesano hams DO Dehesa de Extremadura at a record-breaking San Sebastian Gastronomika '23
Among the culinary stars who visited the Montesano stand were Nacho Manzano, Alex Atala (Brazil), Begoña Rodrigo, Pepe Solla, Maca de Castro, Benito Gómez, Juanlu Fernández, Joaquín Felipe, Josean Alija, Elena Arzak, Ricard Camarena, Elena Arzak… And journalists from various countries The second Montesano stand, in the VIP area of the congress, was also a meeting point for the leaders of Gastronomika, including Benjamín Lana, Roser Torras and Félix Rivadulla The congress, which was celebrating its 25th anniversary, closed last Wednesday with record numbers: 14,712 accredited people from 48 nationalities, 1,468 congressmen and 413 accredited journalists 
Carmen García with Nacho Manzano. Pepe Solla, Begoña Rodrigo and Alex Atala. Great chefs with Montesano . The award-winning 100% Iberian acorn-fed ham Montesano, from the DO Dehesa de Extremadura (and the rest of the sausages from the well-known family business, all also 100% Iberian acorn-fed), were the meeting point for chefs and journalists throughout the three days of the congress, throughout the day, from the aperitif to the afternoon snack.
Montesano, which joined the historic edition of Gastronomika 25th Anniversary, celebrated it with two stands, one at the congress fair and another, exclusive, in the VIP area, thus becoming the official ham for chefs, media and prescribers from Spain, Europe, Japan and the United States .
Ricard Camarena at Montesano. The two Montesano stands, which were always fully occupied, were visited by such renowned chefs as Nacho Manzano, Alex Atala (Brazil), Begoña Rodrigo, Pepe Solla, Maca de Castro, Benito Gómez, Juanlu Fernández, Joaquín Felipe, Josean Alija, Elena Arzak, Ricard Camarena and Elena Arzak, journalists from important media outlets and also the great leaders and protagonists of the congress: Benjamín Lana, Roser Torras, Félix Rivadulla, Rafael García Santos…
Elena Arzak, with the Montesano slicer. They were all able to enjoy hams (and sausages: salchichón, chorizo, lomo, lomito and the very special lomo dobledo) that this year have once again achieved, for the sixth consecutive year, Five Star Superior Taste Awards from the International Taste Institute in Brussels, including the highest distinction “Crystal Award” achieved in 2021.
Montesano has once again been one of the main protagonists of Gastronomika, and even more so in this year of its 25th Anniversary and with record final figures: 14,712 accredited participants of 48 nationalities, 1,468 congress attendees and 413 accredited journalists.
About Montesano Extremadura: family, passion and excellence for 2021 The rich pastures of Extremadura, 100% Iberian pigs, advanced R&D&I and a leisurely five-year curing process make Montesano Extremadura's 100% Iberian acorn-fed hams unique, delicate and refined pieces that are not only at the top in Spain, but also in the world, present in more than 40 countries.
The history of Grupo Montesano begins with its founder, Martín García Garzón , a native of Salamanca living in the Canary Islands who in 1965 took the first steps in the creation of an emblematic company in the meat sector, heir to a strong family tradition that has its roots in his land of origin, Fuente de San Esteban (Salamanca), and which today extends throughout the world, in its third generation, thanks to the successor taken by his three children: Jaime, Carmen and Raúl .
The group expanded in 1996 with the acquisition of a 100% Iberian farm in Jerez de los Caballeros, Badajoz : Montesano Extremadura was born, a modern farm with more than 16,000 hectares of land for raising the animals in freedom and caring for them for up to two montaneras.
In 2000, it was the first Spanish company to export ham to Japan, Mexico and Peru; in 2008, it was the first Iberian company authorised to enter China . Today , Montesano reaches more than 40 countries on five continents , with the guarantee of being one of the first brands in the sector to adhere to strict compliance with the Iberian quality standards in force in Spain and Europe, in addition to those governing the Dehesa de Extremadura Designation of Origin .
Carmen García with Nacho Manzano. Pepe Solla, Begoña Rodrigo and Alex Atala. Great chefs with Montesano . The award-winning 100% Iberian acorn-fed ham Montesano, from the DO Dehesa de Extremadura (and the rest of the sausages from the well-known family business, all also 100% Iberian acorn-fed), were the meeting point for chefs and journalists throughout the three days of the congress, throughout the day, from the aperitif to the afternoon snack.Montesano, which joined the historic edition of Gastronomika 25th Anniversary, celebrated it with two stands, one at the congress fair and another, exclusive, in the VIP area, thus becoming the official ham for chefs, media and prescribers from Spain, Europe, Japan and the United States .
Ricard Camarena at Montesano. The two Montesano stands, which were always fully occupied, were visited by such renowned chefs as Nacho Manzano, Alex Atala (Brazil), Begoña Rodrigo, Pepe Solla, Maca de Castro, Benito Gómez, Juanlu Fernández, Joaquín Felipe, Josean Alija, Elena Arzak, Ricard Camarena and Elena Arzak, journalists from important media outlets and also the great leaders and protagonists of the congress: Benjamín Lana, Roser Torras, Félix Rivadulla, Rafael García Santos… Elena Arzak, with the Montesano slicer. They were all able to enjoy hams (and sausages: salchichón, chorizo, lomo, lomito and the very special lomo dobledo) that this year have once again achieved, for the sixth consecutive year, Five Star Superior Taste Awards from the International Taste Institute in Brussels, including the highest distinction “Crystal Award” achieved in 2021. Montesano has once again been one of the main protagonists of Gastronomika, and even more so in this year of its 25th Anniversary and with record final figures: 14,712 accredited participants of 48 nationalities, 1,468 congress attendees and 413 accredited journalists.
About Montesano Extremadura: family, passion and excellence for 2021 The rich pastures of Extremadura, 100% Iberian pigs, advanced R&D&I and a leisurely five-year curing process make Montesano Extremadura's 100% Iberian acorn-fed hams unique, delicate and refined pieces that are not only at the top in Spain, but also in the world, present in more than 40 countries.
The history of Grupo Montesano begins with its founder, Martín García Garzón , a native of Salamanca living in the Canary Islands who in 1965 took the first steps in the creation of an emblematic company in the meat sector, heir to a strong family tradition that has its roots in his land of origin, Fuente de San Esteban (Salamanca), and which today extends throughout the world, in its third generation, thanks to the successor taken by his three children: Jaime, Carmen and Raúl .
The group expanded in 1996 with the acquisition of a 100% Iberian farm in Jerez de los Caballeros, Badajoz : Montesano Extremadura was born, a modern farm with more than 16,000 hectares of land for raising the animals in freedom and caring for them for up to two montaneras.
In 2000, it was the first Spanish company to export ham to Japan, Mexico and Peru; in 2008, it was the first Iberian company authorised to enter China . Today , Montesano reaches more than 40 countries on five continents , with the guarantee of being one of the first brands in the sector to adhere to strict compliance with the Iberian quality standards in force in Spain and Europe, in addition to those governing the Dehesa de Extremadura Designation of Origin .
- Elena Fernández, The Yummy Bull
- Elena Arzak
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- MEX cutter
