SPAIN

INTERPORC receives the 2025 Cubí Award for product care and defense of gastronomic quality

Pork

The Interprofessional Agri-Food Association of White Pork ( INTERPORC ) received the 'Cubí 2025 Award' for product care and defense of gastronomic quality.

Posted on Sep 26 ,00:30

INTERPORC receives the 2025 Cubí Award for product care and defense of gastronomic quality

The award, granted by the Federation of Chefs and Pastry Chefs of Spain (FACYRE), recognizes its work in promoting quality, sustainability, and innovation in the white pork sector.

This is the ninth edition of these awards, a highly significant event in the national gastronomic world, which each year recognizes institutions, professionals, and organizations committed to supporting Spanish gastronomy.

In this regard, Alberto Herranz, general director of INTERPORC, emphasized that "this award is a tribute to the collaborative work of the entire white pork sector, which daily demonstrates its ability to offer top-quality, healthy, and sustainable products at the service of Spanish gastronomy and consumers".

In his speech, Herranz also thanked FACYRE for its work in promoting and disseminating Spanish gastronomy, as well as for recognizing professionals, organizations, and sectors that contribute to strengthening the sector's quality, excellence, and social commitment.

At the event, which brought together prestigious chefs, business leaders, institutional representatives, politicians, actors, and public figures, other award recipients were Roser Torras, founder of GSR and director of San Sebastián Gastronomika, in the Support for Gastronomy category; Fira Internacional de Barcelona, in the Gastronomic Promotion category; Las Guisanderas de Asturias (Aída Rosales, Amada Álvarez, and Argentina Peláez), in the Tradition and Defense of Local Cuisine category; Javier Antonja, editor and creative director of Montagud Editores, in the Dissemination of Gastronomy category; Paco Torreblanca, master pastry chef, in the Career in Pastry; Toño Pérez, chef and creator of the restaurant Atrio, in the Concept and Career in Cooking categories; José Polo, co-founder and head waiter of Atrio, in the Concept and Career in Dining Room Management categories; and Vicente del Bosque, former soccer player and national team coach, in the Solidarity Award category.

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