INTEROVIC

GOURMET CUISINE

INTEROVIC also boasts its star chef: Antonio González (INTEROVIC's R&D team). During the four days of the fair, he will be in charge of the stand preparing tapas that showcase the versatility of lamb beyond traditional roasts: lamb Russian salad, lamb tartare, and different versions of the Paquito, including the classic with grilled lamb steak.

Meat cutting

Daniel Herrero, second generation at the helm of Carnicerías Herrero in Fuenlabrada and technical coordinator for the Spanish national butchers' team, will teach the public how lesser-known cuts such as French Rack, necks, ribs, small ribs, lamb tournedo, T-bone, lamb tartare, Saratoga French Rack, stuffed brisket, hexagonal and linear shoulder trussing, and lamb butterfly cut can be transformed into simple and original dishes, perfect for enjoying at home and impressing guests.

Best Paquito in Spain

Saúl Sanz, from Terzio Bar, will bring to the fair the version that earned him the title of Best Paquito in Spain 2025: porchetta-style lamb, crystal bread and piparra mayonnaise.