The second edition of “Fermented Meat” took place from October 20th to 23rd, organized by the IATA of the CSIC (National Institute of Statistics and CSIC). There is a wide variety of fermented meats around the world with unique characteristics, especially for intense and distinctive flavors. Processing remains quite traditional in many cases, and the introduction of innovations is a topic of intense debate in all countries. This event was an excellent opportunity to discuss important topics related to the quality, safety, and nutritional value of fermented meats.

Manufacturas Ceylan is once again committed to research development and has participated as a sponsor of the event.