Registration for the World Congress of Dry-Cured Ham is now closed

Only few days after it was announced, the World Congress of Dry-Cured Ham, which will take place this year in Ourique (PT), has finalised its scientific and social programmes.
The event, which will take place from 28 to 31 May, is organised by the Ourique Town Council, in partnership with the Associação de Criadores de Porco Alentejano (Pig Breeders’ Association of the Alentejo) and other Portuguese and international organisations.

Locandina del Congresso Mondiale del Prosciutto 2012

Locandina del Congresso Mondiale del Prosciutto 2012

This congress “takes on greater importance for the economic development of the region and the country, giving value to its products in a competitive global market and providing a greater stimulus to the trends within the sector”, according to the Mayor of Ourique, Pedro do Carmo, who is also the president of the committee organising the event.
The scientific programme of the congress kicks off on 28 May (Tuesday) at 6:00 pm, with the submission of applications to the organisers of the eighth edition of this event and the selection of the “Entrepreneurial Path” and “Scientific Path” awards.
On 29 May (Wednesday), the inaugural session of the 8th World Congress of Dry-Cured Ham will take place at 10:00 am, followed by several debates on topics such as “Breeding pigs in Portugal – White pigs and Alentejo pigs”, “Production of raw material – Genetics”, “Production of raw material – Feed and handling” or “Production of raw material – The production of dry-cured ham based on the environment”.
At the close of the day, there will be a tasting session of Alentejo pork products.
On 30 May (Thursday), there will be a scientific discussion on “Transformation – Dry-cured ham technology and transformation processes: Salting”, “Transformation processes – Drying and maturing”, “Transformation processes – Ham curing post-processing technologies” and “Classification and certification of dry-cured ham”. At the close of the day, there will be a tasting session of ham products from all over the world, and a gala dinner.

On the last day of the congress, 31 May (Friday), the scientific programme includes the presentation and discussion of selected scientific articles and the “Promotion and marketing” debate panel.
The closing conference of the congress is scheduled for 12:25 pm, and will deal with the topic “The role of dry-cured ham in a healthy diet”, followed by the presentation of conclusions by José Tirapicos Nunes (president of the scientific committee) and the closing session.
Together with the scientific programme, the 8th World Congress of Dry-cured Ham also includes a social programme for attendees and delegates, which includes a visit on 29 May to Herdade do Vale Gonçalinho, in Castro Verde, and to the archaeological site of Castro da Cola, in Ourique.
A visit is also scheduled for 30 May to different beaches in the municipality of Odemira, and a boat trip on the Mira river, from Odemira to Vila Nova de Milfontes.

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