The second edition of Meat Xperience, held in L'Hospitalet de Llobregat, had to delay its Sunday opening until 3:00 PM due to the storm that hit Catalonia. The organisation postponed the institutional inauguration to Monday and readjusted the programme to salvage as many activities as possible.
The second edition of Meat Xperience took place on October 4 and 5 at the La Farga Activity Centre in L'Hospitalet de Llobregat (Barcelona). The torrential rainstorm that affected Catalonia over the weekend and on Monday influenced its development, as reported by the specialised publication eurocarne.com.
The fair, designed to bring together professionals from the meat trade, supplying companies, brands, and guilds, coincided with exceptionally heavy rainfall between Saturday night and early Sunday morning. In several municipalities in the Barcelona area, over 200 litres per square metre were recorded, with historic levels and severe impacts on mobility and public transport.
The measures adopted in response to the storm forced the venue to remain closed during the morning of Sunday October 4. The organisation followed the instructions of the authorities and emergency services, adapted the event's celebration, and informed exhibitors, brands, speakers, visitors, and suppliers through all its channels. Ultimately, the fair opened its doors at 3:00 PM.
With the morning slot lost, it was necessary to reorganise stages, schedules, and activities. The organisation did this in collaboration with speakers, partners, and companies to recover as many contents as possible. According to the organisation, visitor turnout was much lower than desired, although commercial and professional activity was recovered. Furthermore, the institutional inauguration, originally scheduled for Sunday morning, was postponed to Monday October 5.
Despite the reduced hours, Meat Xperience managed to carry out a significant part of its programme. Among the contents was the Burger Masters Butcher, a competition organised by Revista Cárnica where twelve professionals tested their creativity and product knowledge. The jury included Javier Zori, journalist and former director of Viajes National; Mireia Sellarès, president of the Catalan Federation of Butchers and Charcutiers, and Alberto Gras.
In the 'Inspiring Business Models' space, José Luís Porté from Porté Estop; Vicenç Bardolet from Bardolet Cansaladers; Joan Pallissé from Cal Marxant, and Urbici Escudé from Casa Oms participated. Meanwhile, the session 'Professionals in Action: Live Preparations' was moderated by Yolanda Casternado and Núria Folch. It featured Susana Pérez from Pollería Cantonada 108 of the Mercat de Reus; Ana Paris from Xarcuteria Paris; Laia Valls from Can Valls, and Antoni Gálvez, president of the Federation of Butchers, Charcutiers, and Poultry of Barcelona and Surroundings.
The programme also included proposals on product, management, and professional specialisation: Sergio Cardona from La Finca presented 'From Genetics to Plate'; Emilio Ábalos conducted the session 'Manage Better to Sell More', and Laura Gasch led the workshop 'The Perfect Cheese Board'. Additionally, the European School of Ham Cutters, led by Julián Moreno Santaella, offered a training proposal on professional ham cutting.
The organisation is already working on the next edition, which is expected to be held again at the same venue in L'Hospitalet de Llobregat. Interested professionals can check for updates on the official channels of Meat Xperience.
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