TECHNICAL DAY : MATURED MEAT, MATURING AND

25/10/2018
Maduración de la carne

On October 22th, 2018, Carles Tejedor · Oilmotion, participated in the technical seminar organized by the Catalan Federation of Butchers and Cansaladers-Xarcuters, about maturation of meat, held at the Expo Hotel in Barcelona.

Presented by Pep Nogué, we would like  to know the experiences, opinions and recommendations of the professionals (ranchers, butchers, cooks, gourmets, researchers and others) that work with mature beef, as a quality food or gourmet product, and had the participation of Imanol Jaca (Txogitxu), Mikel Lopez de Viñaspre (Grupo Sagardi), Albert and Aleix Planagumà (Carnisseria Planagumà d'Olot) and Alex Castany Sanmartí (Carnisseria Sanmartí 1850 of Sabadell).