The meat sector unites to claim the importance of the product in cuisine, economy and culture

ACN/Vic - The meat sector has launched a strategic alliance to claim the importance of meat in Catalan gastronomy, economy and culture. These are the Meat and Meat Industries Business Federation (FECIC), the Meat Business Association (ANAFRIC), the Beef Producers Association of Catalonia (ASOPROVAC) and the Catalan Poultry Federation (FAC). Under the slogan 'The strength of meat', different outreach events are planned that are also part of the nomination of Catalonia as a World Region of Gastronomy in 2025. "We need to claim a top quality product", according to the president of the FAC, Joan Anton Rafecas. Every year, more than 2.5 million tons of meat are produced in Catalonia.

Starting point of the 'The strength of meat' campaign to raise awareness of the transversality of a strategic product in Catalonia. According to the promoters, the slogan connects directly with the idea of the "strength of the land" (representing the herds and the product), the "strength of people" (the union of families and moments of coexistence) and the 'strength of the product' (due to the diversity and richness of flavors in the different types of meat).

In addition, they emphasize that it is also a "strength that nourishes" due to its "essential contribution of proteins of high biological value, iron and B vitamins necessary for a balanced and healthy diet". And the other key concept, they say, is "the strength of our cuisine", as an element "essential both in culinary tradition and in its constant innovation".

To convey this message, different dissemination and visibility actions will be carried out, such as advertising or sponsorships. There will also be informative actions that will be developed in the coming months. There will also be a website with relevant information and downloadable materials designed to be easily shared on social networks or used in stores and points of sale.

The official presentation of 'The Power of Meat' will take place this afternoon in Vic, with the presence of the Secretary of Food of the Department of Agriculture, Livestock, Fisheries and Food of the Generalitat, Rosa Cubel. At this presentation event, a manifesto will be signed, symbolically, that includes the commitment of the group.

The "opportune" moment with the World Region of Gastronomy

The alliance is part of the appointment of Catalonia as World Region of Gastronomy in 2025 granted by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT). This title aims to highlight and promote those communities that actively contribute to improving people's quality of life, highlighting different food cultures, health education and sustainability, and gastronomic innovation. It is a territorial development initiative that encourages collaboration between public bodies, the primary sector, the food industry, catering, tourism, culture and educational institutions.

This recognition "has accelerated" this desire to join forces, according to the president of the Catalan Poultry Federation (FAC), Joan Anton Rafecas. Speaking to ACN, he explained that "it is time to promote and disseminate all the virtues and qualities of the meat produced in Catalonia", as it is a product of "extremely high quality" and that complies with all the European regulations that are required. "Meat is a necessary product for food and things need to be put right," he adds, referring to opposing positions that, from his point of view, "have tried to discredit it."

Meat is a product that, as Rafecas stressed, is closely linked to economic activity, culture and also gastronomy. For this reason, he has called on restaurateurs and top-level chefs to "also promote meat" either by reinventing it with new recipes or recovering old dishes to "value" the product.

Production in Catalonia

Catalonia produces more than two and a half million tons of meat of all species annually: pork, beef, sheep, goat, horse, poultry and rabbit.

In 2024, the most produced meat in Catalonia was pork (with more than 2 million tons), followed by poultry (with 367,000 tons), beef (143,000 tons), sheep (12,000 tons) and rabbits (5,000 tons). Almost all meats (with the exception of sheep and rabbits) experienced small increases of between 2 and 3% compared to the previous year. Beef was the one that grew the most with 8%.