The Foundation of the Ham Serrano Spanish continues with his work of diffusion of this food out of the country
13 October 2011
The participation of the Foundation in this meeting point between the scientific world, the producers, industries, distributors and trading companies, gave beginning in the inaugural day, where his cutter carried out an exhibition of cut in the new Square of Saint Marcos lucense, followed of a degustación for the numerous public that congregó in this event.
Equally, realised/realized a new exhibition of court and degustación of Ham Serrano of the Foundation in the dinner-cocktail that congregó in the gardens of the Pazo Provincial of Saint Marcos, headquarters of the Provincial Deputation of Lugo, to the almost 500 congressmen and the authorities participants in the Congress.
On the other hand, took part in the scientific sessions in the third day, devoted to Nutrition and health, with the report 'nutritional Value of the ham and information in the labelled', presented by his Secretary General, José Ramón Godoy. In his intervention, the manager of the Foundation stood out the singular nutritional characteristics and organolépticas of a product like the ham serrano, integrated in the Mediterranean diet inside a feeding balanced and healthy.
The Ham Serrano is an important source of proteins, and of an upper quality to the proteins of vegetal origin for the synthesis of our own proteins, and contains all the essential amino acids that our precise organism. Besides, it contributes vitamins of the group B, especially B1, B2 and niacina, of which 100 grams of ham provide 24% of the CDR (daily consumption recommended).
The Ham Serrano also is rich in minerals like iron, zinc, potassium, calcium, and in phosphorus, of the that can contribute 30% of the CDR, and has a low quantity of fat, so only a 4'5%, that can be easily withdrawal before the consumption. The acid graso majority in the fat of the ham is the oleico (the same that the one of the oil of olive), with recognised/recognized effects cardiosaludables. The Ham Serrano does not have hardly carbohydrates and 100 grams of product contribute only some 160 Kcal.
As it already advanced the past month of July, the Foundation goes to coordinate the project 'Original flavors: The Mediterranean Essence', for the promotion in the European market of the Ham Serrano Spanish protected by the And.T.G., a project presented by Confecarne, together with the wines of the D.Or. Bank of the Duero and the Oil of Virgin Olive Extra of D.Or. Baena.
Treats of an initiative with a budgetary endowment of more than 1,2 million euros, cofinanciada by the Ministry of Environment and Half Rural and Marino (MARM) and the European Union, that will develop in the markets of Germany, Denmark and Poland during three years. In the signature of the agreement, that gives start to the performances, have participated the Secretary General of the Half Rural of the MARM, Eduardo Tamarit, the President of Confecarne, Generoso García, and the president of the Foundation Ham Serrano Spanish, Juan Carlos Tejero, beside the Secretary General of the D.Or.P. Of Baena, José Manuel Low and the president of the D.Or. Bank of the Duero, José Trillo.
The conjoint program pretends to put of self-evident that the products with marks of quality differentiated present attributes of value or qualitative characteristics that does them distinct. Also that this type of products constitute a guarantee for the consumer regarding the origin, methods of production and preparation as well as of controls of quality, and are besides, important part of our gastronomic cultural heritage.
The promotional actions set up the next month of October and include the presence in the main sectorial fairs, the development of showrooms, the presence in points of sale, performances with schools of hospitality industry, reverse missions for importing and press and the design and diffusion of informative material between other actions.
