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    Track: Charcuterie

    Sun 19
    16:00h
    Workshop with tasting | . Charcuterie

    Black pork sobrassada from Mallorca, not Iberian

    Xesc Reina
    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. Workshop
    Mon 3
    16:00h - 16:45h Workshop Free acces
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    17:00h
    Workshop with tasting | . Charcuterie

    Re-evolution in charcuterie

    Xesc Reina
    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).


     Workshop
    Mon 3
    17:00h - 17:45h Workshop Free admission with advance booking available
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    18:00h
    Workshop with tasting | . Charcuterie

    Signature charcuterie. The finest Argentine charcuterie.

    César
    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)

     Workshop
    Mon 3
    18:00h - 19:00h Workshop Free admission with advance booking available
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    13:45h
    Presentation with tasting | . Charcuterie

    The sublimation of farmhouse sausage

    Oriol Rovira
    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. Auditorium
    Mon 3
    13:45h - 14:15h Auditorium Free admission with advance booking available
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    13:15h
    Presentation with tasting | . Charcuterie

    Cooking charcuterie

    Rafa Peña
    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. Auditorium
    Mon 3
    13:15h - 13:45h Auditorium Free admission with advance booking available
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    12:45h
    Presentation with tasting | . Charcuterie

    Purebred sausages

    Rafa Panatieri
    Rafa Panatieri Sartoria Panatieri Chef Speaker
    Jorge Sastre
    Jorge Sastre Sartoria Panatieri Chef Speaker
    Marta Borràs
    Marta Borràs dpagès Producer Speaker
    Martín Ezpeleta
    Martín Ezpeleta dpagès Producer 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. Auditorium
    Mon 3
    12:45h - 13:15h Auditorium Free admission with advance booking available
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    12:45h
    Presentation with tasting | . Charcuterie

    Charcuterie enters the kitchen

    Schedule
    12:45h - 13:15h
    Purebred sausages
    Rafa Panatieri
    Rafa Panatieri Sartoria Panatieri Chef Speaker
    Jorge Sastre
    Jorge Sastre Sartoria Panatieri Chef Speaker
    Marta Borràs
    Marta Borràs dpagès Producer Speaker
    Martín Ezpeleta
    Martín Ezpeleta dpagès Producer Speaker
    13:15h - 13:45h
    Cooking charcuterie
    Rafa Peña
    Rafa Peña Gresca & Provisions Gresca Chef Speaker
    13:45h - 14:15h
    The sublimation of farmhouse sausage
    Oriol Rovira
    Oriol Rovira Els Casals* Chef Speaker

    2025-11-03 12:45 2025-11-03 13:15 Europe/Madrid Charcuterie enters the kitchen   Auditorium
    Mon 3
    12:45h - 13:15h Auditorium Free acces
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