Starting this year, Pefrán is offering four new flavors in its line of Iberian products called 'Pefrán Innova', which include Iberian Chorizo with Black Garlic, Iberian Truffled Salchichón, and two varieties of Chorizo and Salchichón with Real Eco-Cultivated Quinoa.
For over 30 years, this cured meat factory has been combining tradition and innovation. Starting with the family recipe for the production of cured pork loin and sausage, they stay up-to-date on industry trends, which is why Pefrán has an Ibérico Laboratory to experiment and meet the new tastes and needs of consumers.
As a result of their professionalism and creativity, after months of experimentation, the team of artisans at Pefrán is launching these new Iberian products to the market with original nuances but without losing an ounce of the authentic flavor of their cured meats, made with excellent Iberian pork and cured in the best conditions, thanks to the ideal location of their drying rooms between the Gredos and Béjar mountain ranges.
The company from Salamanca, located in the town of Santibáñez de Béjar, will showcase these gastronomic innovations at two of the most important events of the year in the sector, Meat Attraction (March 3-8) and Salón Gourmets (April 16-20).
The Iberian Chorizo with Black Garlic is made with Iberian lean pork, paprika, salt, extra virgin olive oil, oregano, and black garlic (which complements the traditional white garlic). The use of black garlic makes the chorizo softer in its flavor, aroma, and also for digestion. In addition, experts consider that black garlic intensifies all the benefits of white garlic, being very rich in Vitamin C and even more in antioxidants, with the health benefits that implies.
The Truffled Iberian Salchichón is also made with Iberian pork meat but it is seasoned with salt, garlic, extra virgin olive oil, pepper, a touch of nutmeg and truffle aroma. This new product has a delicate and pleasant flavor, which will delight truffle lovers.
Finally, with Pefrán's embutidos with Quinoa, the company focuses on the healthier line of its products. Real quinoa is one of the so-called 'superfoods' due to its high percentage of plant-based protein, fiber, minerals, and vitamins, as well as providing 'good' fats such as Omega 3 and Omega 6.
Pefrán's Ibérico Laboratory is a significant commitment to innovation and continuous gastronomic evolution. As Sergio Hernández, CEO and Operations Director of the company, indicates, "we are passionate about our work, stopping to reflect, imagine, create, experiment, and surprise with new recipes, flavors, formats, or processes in line with the latest consumption trends." Ángel Hernández, Commercial Director, adds that "our clients' interests are also ours. We like to be close to them, listen to them. Customers appreciate our adaptability, which is why we are available to produce demand-based preparations."
In addition to the Pefrán Innova line, the company has two other ranges: Pefrán Maestro, which features products made from acorn-fed Iberian pork, and Pefrán Herencia, which uses grain-fed Iberian pork.
