Tasting Spain at SIAL Paris 2018
From Ibérico sausages to extra virgin olive oil made from native Spanish olive varieties, as well as products awarded for their innovation, and companies marked by their strong commitment to sustainability. This is the Spanish Pavilion at SIAL Paris 2018.
Text: Rodrigo García Fernández©ICEX
More than 7,000 exhibitors from 109 countries, over 150,000 visitors and 2,600 accredited journalists... these are just three of the impressive statistics that the organizers of SIAL Paris plan to surpass at the upcoming edition of this event, which gets underway on October 21, 2018.
Spain is the fourth largest country in terms of exhibitors and boasts one of the longest histories of any country at SIAL, with nothing less than twenty editions under its belt.
The Spanish Pavilion, organized once again by Foods & Wines from Spain-ICEX and the Spanish Trade Commission Office in Paris, is poised to become the best backdrop for learning about the current agri-food scene in Spain, which is characterized by a dedication to the utmost quality, the category of gourmet products, innovation, the personalization of products and a business conscience that is extremely committed to sustainability and new demands by consumers.
Click here to see the Spanish Pavilion Catalogue.
What will professionals who visit the Spanish Pavilion at SIAL Paris 2018 encounter?
Visitors to SIAL Paris 2018 will find the exhibitors that comprise the Spanish Pavilion in privileged locations in six different halls of the Paris-Nord Villepinte convention center. The area reserved for national pavilions in Hall 2 will have a good number of Spanish exhibitors representing different sectors (extra virgin olive oil, vinegar, white-pork cured ham, Ibérico ham, cheeses, fish preserves, vegetable and fruit preserves, sauces, sweets, spices, olives, snacks, nuts, jams, honey, turrón, and more) in an easily-recognizable pavilion decked out with the symbol of Spain and the color red.
In Hall 5, visitors will find Spanish companies in the Confectionery industry, and in Hall 5 b, they can immerse themselves in the reality of Gourmet Products from Spain (maximum quality, exquisite packing, top-notch raw materials, and an emphasis on excellence). For its part, Hall 5 c will be reserved for Beverages with a delegation of Spanish wineries and producers of sangría, vermouth, spirits, mineral water, non-alcoholic wine and brandy.
Professional visitors to SIAL can get to know important Spanish companies from the charcuterie (cured and salted meat) industry in Hall 6, through fantastic products like cured ham, Ibérico ham, traditional charcuterie and sausages, among other things. Hall 6 also has a space reserved for Spanish frozen food companies, and for producers and distributors of fresh meats – one of the industries for which Spain leads Europe – featuring specialties like fresh poultry and game, offal, goat meat, beef and lamb.
Hall 7 is the place to go for Spain’s famous cheeses, thanks to an excellent delegation of producers that bring together the perfection of the Spanish cheese-making tradition with new formats and dairy products that address the demands of today’s consumer. In addition to cheeses, there will also be a selection of dairy desserts, organic cheeses and ready-to-eat cheese boards.
Seminars, tastings, cooking demonstrations… SIAL Paris is brimming with the flavors of Spain.
The organizers of the Spanish Pavilion at SIAL Paris have designed a complete program of activities that includes specialized seminars, talks and cooking demonstrations that underline the quality and versatility of Spanish foods and beverages.
These activities, which are exclusively targeted at professional guests of the organization, include a series of master classes that train in new culinary applications for fresh meats, charcuterie and Ibérico pork products; innovative recipes for table olives; and mouth-watering recipes using extra virgin olive oil that demonstrate the thousand-and-one applications for this emblematic Spanish product that go beyond its use as a stellar salad dressing.
Food innovation from Spain
SIAL Paris is a trade fair with a strong emphasis on innovation. It is for this reason that the organizers of this international event seek to award efforts at innovation applied by companies to their products. The Spanish Pavilion will display various examples of innovative foods in the form of products like the cardamom olives created by Interoliva; the edible straws from the start-up Sorbos; the sturgeon fillets preserved in Castillo de Canena extra virgin olive oil from El Capricho; a new line of cured Ibérico pork products (chorizo, salchichón, morcilla and sobrasada) made without preservatives and completely free of nitrates and nitrites, made by COVAP; and the Essenza de Vega project consisting of a fresh pasta made from quinoa and persimmon flours, among other things.
Translation: Adrienne Smith/@ICEX.