The Guillem Agulló auditorium in Gata de Gorgos hosted the presentation of the new Association of Artisan Craftsmen of the Navy, which was accompanied by the presentation of the book Porca Miseria, the trades of the flesh by Xesc Reina. The event brought together gastronomy enthusiasts and professionals in the sector, serving to highlight the importance of artisanal charcuterie and the need to preserve and modernise it.
During the presentation, chef Pep Romany highlighted the void that gastronomy has left in the field of charcuterie over the years. Although charcuterie is a fundamental element in the Mediterranean diet, it has been relegated to the background. Xesc Reina, for his part, proposed an innovative vision of tradition, defending the need to update it to guarantee its survival. According to the author, "tradition is not static, but evolves over time."
Romany and Reina accompanied the recently created Association of Xarcuters Artesans de la Marina, made up of seven members, in its presentation. Sergi Soria, president of the association, and Toni Arabí, secretary, explained that the union between the different producers will be key to strengthening the sector and ensuring the quality of the products.
This collaboration will allow knowledge and resources to be shared, as well as creating a regional guarantee brand. The founding members are, in addition to Soria and Arabí, Fani Monfort, Toni Torres and Javi Pons from Gata de Gorgos, Maite Ivars from Dénia and Francis Sancho from Ondara. The organisers emphasised that the association is inclusive and open to all artisan producers from the central regions of Valencia.
The participants agreed on the need to work together to preserve this craft and pass it on to new generations. The event was thus an opportunity to reflect on the past, present and future of artisanal charcuterie. The attendees enjoyed knowledge, passion and flavours, showing great enthusiasm for the project of the new association.
