The Spanish PDO dry-cured hams Dehesa de Extremadura and Los Pedroches will be present with an exhibition area from 24 to 26 January at the Madrid Fusión gastronomy summit, an annual event dedicated to the most innovative culinary trends.
This year’s show, which is being held for the tenth consecutive year in the Palacio Municipal de Congresos in the Spanish capital, attracts internationally renowned chefs and emerging talents, as well as lovers of good food. It is a multicultural event which also includes other activities: demonstrations, numerous product sampling and tasting opportunities (dry-cured ham, oil, wine, beer, coffee, etc.), auctions of fine culinary treasures, ceremonies, conferences and competitions to suit all tastes.
It is here, at their stands, that the producers of two of the most prized Spanish jamónes will be offering the chance to taste the unique, genuine flavour of the finest of the dry-cured hams known as Jamón Ibérico de Bellota.
“This event has become an international reference point for gastronomy,” states Heraclio Narváez, the Chairman of the Consejo Regulador de la DOP Dehesa de Extremadura. “The fact that it attracts professionals from all over the world means that we can raise awareness about our PDO jamón outside our borders, as well as consolidating our position within Spain.”