‘Sabor a Malaga’ to promote Serrania de Ronda meat products during the Christmas campaign

Gastro Festival Benaoján 2019

The president of the Diputación de Málaga, Francisco Salado, announced today that this institution, through Sabor a Málaga, will start in the coming days a broad campaign to promote meat products in the province with the aim of reaching all homes in the run up to Christmas.

This was emphasised during the inauguration of a gastronomic festival in Benaoján that, under the name of ‘GastroFestival: Friends of the Pig’, gathered today in this town of the Serranía de Ronda more than thirty chefs who used meat products of the area to prepare a series of tastings.

The provincial president was accompanied by the first vice president and responsible for Flavor to Malaga, Juan Carlos Maldonado, whose section has invested €50,000 euros in the event; by the fourth vice president, Natacha Rivas; and by the mayor of Benaoján, Soraya García Mesa.

Salado promised to promote the excellent meat products of our area saying: “Benaoján is a reference in this regard, and its meat products are the best in all of Spain.”

“In addition, we are talking about sausages and chacinas that are of the highest quality and excellent flavour, which cannot be missed from the the menu of any home,” said Salado, who thanked the local companies that participated in the event.

For his part, Maldonado added: “It is a key sector, on which more than 300 families depend in the case of Benaoján, and whose support is also a way to fight depopulation.”

“This institution, through Sabor a Málaga, will put all its efforts so that this message can continue and this centennial industry can continue to function at full capacity, providing and exporting quality and excellence,” he stressed.

Friends of the Pig

The ‘Gastro Festival: Friends of the Pig’ brought together a total of 33 chefs who performed show cooking of tastings that used meat products from Benaoján; as well as a rice for 1,000 people. Live music was provided by the singer Javier Ojeda and his band.

Among the chefs who participated in the event were Enrique Sánchez, from Canal Sur, Malaga’s Sergio Garrido, and Jesús Bracero, chef and founder of the Andalusian Culinary Art Association “Artcua”, as well as other chefs from all over Andalucia.