On the occasion of our #ChorizoInsght initiative, on 3 and 4 May, the city of Salamanca welcomed professionals from the meat sector from France and Germany to learn about the whole process of making chorizo and the values represented by the seal by visiting the facilities and the pastureland of our Salamanca partners.

They were also able to get to know the cultural and gastronomic richness of the Golden City, as well as its historic buildings and corners. They were also able to enjoy a special chorizo tasting and pairing experience.

The prescribers did not hesitate to get in front of the camera to tell us first-hand what the experience was like:

• • Michael Keller, game meat sommelier and butcher who provides specialised training on the Consortium seal. Watch video.

• • • Thomas Richter, certified meat sommelier and awarded by Lebensmittel Praxis magazine as the best meat counter in Germany. Watch video.
  • Ronny Paulusch, Meat sommelier and member of the Dry Ager Academy, specialised in training courses on premium food products and partner of the Consortium in training courses at the Augsburg Butchers’ School. Watch video.

• • Quentin Senellon, in charge of practical training and external events at CEPROC, the leading training centre for apprenticeships and continuing training in the professions of baker, butcher, pastry chef, cook, pizza chef and butcher in France. Watch video.