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Mérida (Badajoz), November 21, 2022.- Antonio Luis Falcón Sánchez, chef of the Agalla’s Gastro restaurant

The award for best catering service went to Javier Rebollo Horrillo from the San Jorge catering (Cáceres) for his recipe for “Glazed lamb shank with spiced chickpea panis”.

Luis Miguel Gómez Matito from the Taberna de Noa (Fuentes del León-Badajoz) was the winner in the category of best tapas thanks to the preparation of the “Donut Corderex”.

The winner has achieved an economic endowment of 1,000 euros and a commemorative trophy. In the catering and tapas category, they will receive a prize of €300 in cash and a Corderex certified product valued at €500, along with a diploma that has also been awarded to all the finalists of the contest.

The Superior School of Hospitality and Agrotourism of Extremadura (ESHAEX) of Mérida has been the space that has hosted the gastronomic contest that has had the presence of the general director of Agriculture and Livestock, Antonio Cabezas, also the general secretary of the Ministry of Agriculture and Livestock, María Puriel; the president of Caja Rural de Extremadura, Urbano Caballo, as well as the general director of Caja Rural de Extremadura, Juan Palacios; the president of Corderex, Mario Mera Gómez Bravo and the director of ESHAEX, Francis Refolio.

The jury, made up of Antonio Francisco Caro Núñez, chef at La Bistrológica restaurant; Javier Martín Iglesias and chef of the Javier Martín restaurant; Manuel Gil Felipe, chef at Las Barandas restaurant; and Alba Martín and Justi Díaz, both teachers at ESHAEX. The five experts have evaluated the flavor and presentation of the dish, as well as a correct description of the recipe, the economic evaluation of the dish and the good use of the raw material. In the catering segment, the nutritional balance of the recipe has also been taken into account.

Regulatory Council Protected Geographical Indication Cordero de Extremadura ‘Corderex’

It is the Regulatory Council of the Protected Geographical Indication for lambs born in the Dehesas of Extremadura, which protects and protects lamb carcasses that have met each of the requirements established in its Regulations. Carcasses certified in slaughterhouses will always carry a numbered guarantee seal on the hock of their leg, as well as the seal running along the two half carcasses with the mention ‘CORDEREX’.

For more information:

I.G.P. Regulatory Council ‘Lamb from Extremadura’ Corderex

Raúl Muñiz, technical director

Phone: 924 310 306 Email: corderex@corderex.com

www.corderex.com  //www.facebook.com/corderodeextremadura/ // @igpcorderex