Track: Charcuterie and meat

13:31h

Workshop with tasting | . Charcuterie and meat

Which Is the Best Meat?

Elisabeth G. Iborra Meat sommelier Speaker

Vanesa Martín El Alfoz de Burgos Chef Speaker

2026-11-02 13:31 2026-11-02 14:30 Europe/Madrid Which Is the Best Meat? Elisabeth G. Iborra, from La Sumiller de la Carne, and Vanesa Martín, from El Alfoz de Burgos, take part in a tasting workshop where participants will taste some of the finest meats and learn how to assess their quality.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

13:31h - 14:30h Workshop Free admission with option to reserve in advance

Asturian Charcuterie Tradition

Xune Andrade Monte* Chef Speaker

2026-11-02 12:00 2026-11-02 13:00 Europe/Madrid Asturian Charcuterie Tradition Xune Andrade and David de la Riva Rodríguez explore the charcuterie tradition of Asturias. The session brings together the shared perspective of a chef and a charcutier, who will offer their finest creations to taste.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

12:00h - 13:00h Workshop Free admission with option to reserve in advance

French Artisan Charcuterie

Victor Bergerot La Charcuterie Chef Speaker

Julien Germain La charcuterie Pastry chef Speaker

2026-11-02 10:30 2026-11-02 11:30 Europe/Madrid French Artisan Charcuterie Víctor Bergerot and Julien Germain, from La Charcuterie in Madrid, lead a session dedicated to the French charcuterie tradition. Classic French charcuterie specialities can be tasted during this workshop.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Workshop

Mon 2

10:30h - 11:30h Workshop Free admission with option to reserve in advance