{"id":2238,"date":"2023-03-03T15:02:47","date_gmt":"2023-03-03T14:02:47","guid":{"rendered":"https:\/\/www.ibericospefran.com\/?p=2238"},"modified":"2023-03-03T15:04:01","modified_gmt":"2023-03-03T14:04:01","slug":"presentamos-nuestras-novedades-en-meat-attraction-y-nos-vamos-con-cocinero-propio","status":"publish","type":"post","link":"https:\/\/www.ibericospefran.com\/fr\/presentamos-nuestras-novedades-en-meat-attraction-y-nos-vamos-con-cocinero-propio\/","title":{"rendered":"Nous pr\u00e9sentons nos nouveaux produits \u00e0 Meat Attraction et nous accompagnons notre propre chef."},"content":{"rendered":"<p class=\" translation-block\">Pefr\u00e1n sera pr\u00e9sent \u00e0 Meat Attraction cette ann\u00e9e, du 6 au 8 mars, avec les quatre nouvelles saveurs de sa ligne de produits ib\u00e9riques \"PEFR\u00c1N INNOVA\", le Chorizo ib\u00e9rique \u00e0 l'ail noir, le Salchich\u00f3n ib\u00e9rique truff\u00e9 et les deux types de Chorizo et Salchich\u00f3n au vrai quinoa d'Eco Cultivation.<\/p>\n\n\n\n<p class=\" translation-block\">Par ailleurs, le chef salamancais C\u00e9sar Ni\u00f1o, du restaurant El Alquimista, en tant qu'ambassadeur de Pefr\u00e1n, cuisinera en direct avec les charcuteries ib\u00e9riques de la marque Salamancan sur la sc\u00e8ne Factory Chef, le lundi 6 \u00e0 13 heures. Il pr\u00e9sentera plusieurs recettes exclusives, dans lesquelles il montrera des possibilit\u00e9s culinaires originales pour la consommation de l'\u00e9chine de porc et de la charcuterie ib\u00e9rique.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Chorizo-con-ajo-negro-1024x682.png\" alt=\"\" class=\"wp-image-2241\" srcset=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Chorizo-con-ajo-negro-1024x682.png 1024w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Chorizo-con-ajo-negro-300x200.png 300w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Chorizo-con-ajo-negro-768x512.png 768w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Chorizo-con-ajo-negro-1536x1024.png 1536w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Chorizo-con-ajo-negro-18x12.png 18w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Chorizo-con-ajo-negro-600x400.png 600w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Chorizo-con-ajo-negro.png 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\" translation-block\">Pefr\u00e1n sera pr\u00e9sent au stand 4C15, dans la zone d'exposition de la Junta de Castilla y Le\u00f3n et de l'ICE (Institut du commerce ext\u00e9rieur). Les visiteurs professionnels pourront d\u00e9couvrir et d\u00e9guster ces innovations gastronomiques, ainsi que les produits ib\u00e9riques plus traditionnels \u00e9labor\u00e9s depuis plus de 30 ans dans les installations de l'entreprise \u00e0 Santib\u00e1\u00f1ez de B\u00e9jar (Salamanque). Les responsables de l'entreprise, pr\u00e9sents \u00e0 l'\u00e9v\u00e9nement, seront \u00e0 la disposition des professionnels pour leur fournir des d\u00e9tails sur l'\u00e9laboration de ses produits ib\u00e9riques de grande qualit\u00e9.<\/p>\n\n\n\n<p class=\" translation-block\">Pefr\u00e1n poss\u00e8de deux autres gammes : Pefr\u00e1n Maestro, \u00e9labor\u00e9e \u00e0 partir de porc ib\u00e9rique nourri aux glands, et Pefr\u00e1n Herencia, \u00e9labor\u00e9e \u00e0 partir de porc ib\u00e9rique engraiss\u00e9. Elle poss\u00e8de \u00e9galement la marque Finca Don Pedro, une ligne extraordinaire, d'un raffinement maximal et d'une grande qualit\u00e9, \u00e9labor\u00e9e en hommage au fondateur, Don Pedro Hern\u00e1ndez, le grand-p\u00e8re des actuels g\u00e9rants.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/SALCHICHON-HERENCIA-QUINOA2-1024x682.png\" alt=\"\" class=\"wp-image-2242\" srcset=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/SALCHICHON-HERENCIA-QUINOA2-1024x682.png 1024w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/SALCHICHON-HERENCIA-QUINOA2-300x200.png 300w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/SALCHICHON-HERENCIA-QUINOA2-768x512.png 768w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/SALCHICHON-HERENCIA-QUINOA2-1536x1024.png 1536w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/SALCHICHON-HERENCIA-QUINOA2-18x12.png 18w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/SALCHICHON-HERENCIA-QUINOA2-600x400.png 600w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/SALCHICHON-HERENCIA-QUINOA2.png 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\" translation-block\">\u00c1ngel Hern\u00e1ndez, directeur g\u00e9n\u00e9ral et commercial de Pefr\u00e1n, a tenu \u00e0 souligner que cette ann\u00e9e marque le 30e anniversaire de cette entreprise familiale et que \"c'est tr\u00e8s important car ce sont trois d\u00e9cennies au cours desquelles nous avons travaill\u00e9 \u00e0 l'am\u00e9lioration d'un produit tr\u00e8s traditionnel, mais toujours en gardant \u00e0 l'esprit l'innovation et les nouveaux d\u00e9veloppements dans le secteur\".<\/p>\n\n\n\n<p class=\" translation-block\">C'est pr\u00e9cis\u00e9ment l'essence de leur laboratoire ib\u00e9rique, o\u00f9 ils fa\u00e7onnent depuis des mois les nouveaux produits qu'ils pr\u00e9sentent \u00e0 Meat Attraction, sur la base des recettes traditionnelles dont ils ont h\u00e9rit\u00e9, mais avec des nuances tr\u00e8s cr\u00e9atives, qui rehaussent et enrichissent les saucissons \u00e9labor\u00e9s avec de l'excellente viande de porc ib\u00e9rique et s\u00e9ch\u00e9s dans leurs s\u00e9choirs naturels entre les montagnes de Gredos et de B\u00e9jar.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"761\" src=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Salchichon-Trufado-1024x761.png\" alt=\"\" class=\"wp-image-2243\" srcset=\"https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Salchichon-Trufado-1024x761.png 1024w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Salchichon-Trufado-300x223.png 300w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Salchichon-Trufado-768x571.png 768w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Salchichon-Trufado-1536x1142.png 1536w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Salchichon-Trufado-16x12.png 16w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Salchichon-Trufado-600x446.png 600w, https:\/\/www.ibericospefran.com\/wp-content\/uploads\/2023\/03\/Salchichon-Trufado.png 2000w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\" translation-block\">Sergio Hern\u00e1ndez, PDG et directeur des op\u00e9rations de l'entreprise, assure que \"l'\u00e9coute des suggestions et des id\u00e9es de nos clients nous invite \u00e0 r\u00e9fl\u00e9chir, \u00e0 cr\u00e9er et \u00e0 exp\u00e9rimenter ces nouvelles recettes et, gr\u00e2ce au laboratoire ib\u00e9rique que nous avons cr\u00e9\u00e9, nous disposons d'une grande capacit\u00e9 d'adaptation pour produire des pr\u00e9parations personnalis\u00e9es sur demande\".<\/p>","protected":false},"excerpt":{"rendered":"<p>Pefr\u00e1n sera pr\u00e9sent \u00e0 Meat Attraction cette ann\u00e9e, du 6 au 8 mars, avec les quatre nouvelles saveurs de sa gamme de produits ib\u00e9riques \"PEFR\u00c1N\".<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.ibericospefran.com\/fr\/presentamos-nuestras-novedades-en-meat-attraction-y-nos-vamos-con-cocinero-propio\/\"> <span class=\"screen-reader-text\">Nous pr\u00e9sentons nos nouveaux produits \u00e0 Meat Attraction et nous accompagnons notre propre chef.<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>","protected":false},"author":2,"featured_media":2239,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[51],"tags":[],"class_list":["post-2238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - 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