ABPA promoted barbecue with poultry and pig products at Expochurrasco
With the aim of encouraging an increasing presence of poultry and pork meat on the barbecue menu, the action promoted an invitation to taste different cuts for the grill.
In total, more than 200 kilos of meat will be roasted over the 6 hours of the event, with cuts of poultry, such as boneless drumstick, tulip and wing drumstick, and pork, such as rib, pancetta, sausage, sirloin and picanha.
The sector's association space at Expochurrasco will be attended by Gaucho chef Marcelo Bortolon, who prepared special recipes, such as pork ribs with guava and cachaça barbecue sauce, and chicken thighs with orange, honey and rosemary sauce.
"In the capital of the state known for traditional barbecue, we personally took over the barbecue and promote a great tasting to encourage the adoption of more cuts of poultry and pork on the grill. The idea is to invite visitors to repeat the use of more poultry and swine products in their barbecue menus in their homes and at gatherings. They are a great flavor option, with differentiated quality, which appeals to all audiences", highlights the president of ABPA, Ricardo Santin.
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