Track: Charcuterie

12:45h

Presentation with tasting | .

Purebred sausages

Carme Gasull Journalist Presenter

Jorge Sastre Sartoria Panatieri Chef Speaker

Marta Borràs dpagès Producer Speaker

Martín Ezpeleta dpagès Producer Speaker

Rafa Panatieri Sartoria Panatieri Chef Speaker

2025-11-03 12:45 2025-11-03 13:15 Europe/Madrid Purebred sausages Panatieri and Sastre, accompanied by the organic pork producers they regularly work with, will show us how they make the sausages served in their restaurants. Auditori

12:45h - 13:15h Auditori Free admission with option to reserve in advance

12:45h

Presentation with tasting | .

Charcuterie enters the kitchen

Schedule

2025-11-03 12:45 2025-11-03 14:15 Europe/Madrid Charcuterie enters the kitchen Auditori

12:45h - 14:15h Auditori Free access

13:15h

Presentation with tasting | .

Cooking charcuterie

Carme Gasull Journalist Presenter

Rafa Peña Gresca & Provisions Gresca Chef Speaker

2025-11-03 13:15 2025-11-03 13:45 Europe/Madrid Cooking charcuterie Drawing on his experience in French-inspired cuisine, Rafa Peña will showcase some of the first cured meats he is beginning to produce in a new, trendy business format: restaurant charcuterie. Auditori

13:15h - 13:45h Auditori Free admission with option to reserve in advance

13:45h

Presentation with tasting | .

The sublimation of farmhouse sausage

Carme Gasull Journalist Presenter

Oriol Rovira Els Casals* Chef Speaker

2025-11-03 13:45 2025-11-03 14:15 Europe/Madrid The sublimation of farmhouse sausage Oriol Rovira will explain how, in the charcuterie workshop at his family estate, Els Casals, he and his family produce the finest traditional farmhouse-style cured meats, which are often found in the best restaurants. Auditori

13:45h - 14:15h Auditori Free admission with option to reserve in advance

16:00h

Workshop with tasting | .

Black pork sobrassada from Mallorca, not Iberian

Carme Gasull Journalist Presenter

Xesc Reina Charcutier Speaker

2025-11-03 16:00 2025-11-03 16:45 Europe/Madrid Black pork sobrassada from Mallorca, not Iberian In this workshop, attendees will enjoy a comparative tasting of different types of sobrasada with varying maturation periods, led by the foremost expert on sobrasada, Xesc Reina. Taller

16:00h - 16:45h Taller Free access

17:00h

Workshop with tasting | .

Re-evolution in charcuterie

Carme Gasull Journalist Presenter

Xesc Reina Charcutier Speaker

2025-11-03 17:00 2025-11-03 17:45 Europe/Madrid Re-evolution in charcuterie

30 years of provocation and leadership from the Oficis de la Carn Foundation School

Xesc Reina, an internationally renowned charcutier, will reveal all the secrets of cutting-edge charcuterie, accompanied by Josep Dolcet, an expert in the field. Together, they will offer us a unique session on fine charcuterie.
At the end of the session, there will be a tasting of the dishes prepared.

With the collaboration of the Guild of Butchers of Catalonia

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included).

Taller

17:00h - 17:45h Taller Free admission with option to reserve in advance

18:00h

Workshop with tasting | .

Signature charcuterie. The finest Argentine charcuterie.

Carme Gasull Journalist Presenter

César "Wilson" Sagario Corte Charcutería Charcutier Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Signature charcuterie. The finest Argentine charcuterie.

César Sagario is coming from Argentina to explain how he has managed to reinterpret and take his country's traditional charcuterie to the highest level.

At the end of the session, there will be a tasting of the dishes prepared.

This activity has free admission. However, in order to guarantee your spot in this activity, it's recommended to reserve a seat in advance. The reservation is €5 (VAT included)

Taller

18:00h - 19:00h Taller Free admission with option to reserve in advance