Montesano Extremadura with the best chefs of San Sebastián Gastronomika 2021
Montesano Extremadura delights the world's best chefs at San Sebastian Gastronomika 2021 with its 100% Iberian acorn-fed ham, winner of the 21st World Crystal Taste Award.
/wp:paragraph wp:paragraphThe stand was visited by legends Alain Ducasse, Marc Veyrat, Juan Mari Arzak and Albert Adrià, as well as “greats” such as Andoni Luis Aduriz, Quique Dacosta, Benito Gómez, Aitor Aguirre, Oriol Castro, Chele González, Elena Arzak and David de Jorge, among many others.
/wp:paragraph wp:heading100% Iberian acorn-fed ham, the star product
/wp:heading wp:paragraphA ham that amazed chefs, journalists and international businessmen. Montesano Extremadura, which a few months ago achieved the milestone of obtaining the prestigious “Crystal Taste Award” from the International Taste Institute in Brussels, the highest global quality award, wanted to present the piece “in society”, a 100% acorn-fed Iberian ham under the DO Dehesa de Extremadura, during the celebration of San Sebastian Gastronomika 21, which closed yesterday.
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This ham was undoubtedly the main attraction of a stand that brought together, during the three days of the event, national and international media and, of course, some of the best chefs in the world. Thus, authentic legends of France such as Alain Ducasse or Marc Veyrat passed by the bar, where the cutter performed his filigree work with the knife, to which were added "greats" such as Juan Mari Arzak, Albert Adrià, Andoni Luis Aduriz, Quique Dacosta, Benito Gómez, Aitor Aguirre, Oriol Castro, Chele González, Elena Arzak or David de Jorge, among many others.
/wp:paragraph wp:headingThe Montesano stand at San Sebastián Gastronomika 2021
/wp:heading wp:paragraphThe stand, which was very busy throughout the congress, was also where many chefs and specialist journalists “discovered” the Montesano Extremadura folded loin, a cult sausage, very attached to the Extremadura tradition (the community where the brand's pastures and dryers are located) and which is made, without paprika, by folding it and spreading it with Iberian fat.
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Juanlu Fernández, ambassador of Montesano Extremadura live
/wp:heading wp:paragraphAnother of the attractions of the Montesano Extremadura stand, which registered a record occupancy in this very special edition of the “Reencuentros” (12,061 accredited people, 1,479 congressmen, 38 nationalities, 150 exhibitors and 354 accredited journalists), was the presentation of Juanlu Fernández (Lú Cocina y Alma*, Jerez de la Frontera) as brand ambassador. Juanlu, together with Carmen and Jaime García, owners of the company with their family, were the ones who attended to the congressmen, speakers and the media.
/wp:paragraph wp:headingA Tribute to France with Montesano Extremadura Ham
/wp:heading wp:paragraphIt was a very special night. The most special of the congress (and the most eagerly awaited). The Tribute to France of the congress, held at Aitor Arregui's Elkano restaurant, and in which the great Spanish product, the 100% Iberian acorn-fed ham from Montesano Extremadura was the host, with live carving, together with the best fish grill in the world, of French, Spanish and international chefs who packed the establishment.
/wp:paragraph wp:paragraphMontesano Extremadura, its award-winning 100% acorn-fed Iberian ham and its sausages (all 100% acorn-fed Iberian) have been some of the biggest attractions of the congress, which has returned to in-person after the pandemic, and continues its unstoppable path towards consolidation in the haute cuisine sector both in Spain and in the more than 40 countries that enjoy it.
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