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Spanish Open Day\u202f2025 \u2013 An exhibition by the Spanish Chamber of Commerce in Vietnam<\/em><\/span><\/p>\n As a key partner, New\u202fViet\u202fDairy curated a visually appealing display, complemented by tasting opportunities and expert consultation. The event offered a platform to present high-quality Spanish products, while expanding partnerships with international organizations and F&B stakeholders. <\/span>\u00a0<\/span><\/p>\n High-Quality Spanish Products from New\u202fViet\u202fDairy<\/em><\/span><\/p>\n The New Viet Dairy booth, located at Opera Room III \u2013 3rd Floor of the Caravelle Hotel, was thoughtfully designed to highlight the unique characteristics and pairing potential of each ingredient featured in a professional culinary setting. Guests had the opportunity to taste whole olives, explore the distinct flavors and textures of various olive oils, sample imported wines, and envision real-life applications of these ingredients. In addition, the display area showcasing premium Spanish cold cuts offered a rich source of culinary inspiration, sparking creative ideas for restaurant menus.<\/p>\n New\u202fViet\u202fDairy\u2019s Booth at Opera III<\/em><\/span><\/p>\n Three Strategic Objectives Showcased:<\/span><\/p>\n Mr. Eguchi Shinya (Managing Director), Mr. Tateno Masaru (Deputy Managing Director \u2013 Business), along with representatives from the event organizing committee<\/em><\/span><\/p>\n Premium Pork \u2013 Legado Ib\u00e9rico<\/strong><\/span><\/a><\/p>\n New Viet Dairy introduced a variety of popular cuts commonly found in European menus:<\/p>\n Secreto Extra<\/strong><\/a> \u2013 a juicy, tender shoulder cut, ideal for grilling or pan-searing<\/p>\n<\/li>\n Abanico<\/strong><\/a> \u2013 the outer rib meat with a light marbling, perfect for tapas<\/p>\n<\/li>\n Short Rack<\/a>, Spare Ribs<\/a>, Loin Pork<\/a><\/span><\/b> \u2013 versatile selections for buffets or steakhouses<\/p>\n<\/li>\n<\/ul>\n Legado Ib\u00e9rico Pork \u2013 hailed as the \u201cking of pigs\u201d \u2013 is raised freely among the iconic oak-covered hills of Spain. Their diet consists primarily of olive pulp and a small portion of acorns, allowing the meat to absorb natural oleic acid. The result is firm yet juicy flesh, uniquely tender with a subtle crunch \u2013 a quality rarely found in other pork varieties.<\/p>\n Premium Pork \u2013 Legado Ib\u00e9rico\u00a0\u00a0<\/em><\/span><\/p>\n Olives & Mediterranean-style Ingredients<\/a><\/strong><\/p>\n Featuring brands Crespo and RS, with varieties like:<\/p>\n Whole olives<\/a>, pimiento-stuffed<\/a>, pitted, sliced<\/p>\n<\/li>\n RS Extra Virgin<\/a> and Sabroso Pomace<\/a> olive oils in 5\u2011L cans, ideal for large-scale kitchens<\/p>\n<\/li>\n<\/ul>\n Guests paired cold cuts and smoked meats\u2014served as BBQ-style skewers\u2014with selected cheeses to create harmonious flavor profiles. Spanish olives and olive oil<\/em><\/span><\/p>\n In addition, olives are also used in refreshing mixed salads, making them an ideal choice for appetizer menus. Especially when paired with bread made from New Viet Dairy ingredients, olive oil not only enhances the original flavor but also delivers a light, subtly sweet aftertaste without being greasy \u2013 enriching the culinary experience for both visitors and professional chefs alike.<\/p>\nNew\u202fViet\u202fDairy Proudly Partners with Spanish Culinary Tradition <\/span><\/b>\u00a0<\/span><\/h2>\n
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<\/p>\nFeatured Spanish Products Showcased at the Event <\/span><\/b>\u00a0<\/span><\/h2>\n
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\nOlives were also featured in refreshing salads, while olive oil was drizzled over New\u202fViet\u202fDairy\u2019s bakery breads, accentuating the oil\u2019s pure, lightly sweet finish without excess richness\u2014delighting both guests and professional chefs.<\/p>\n![\"Olives](\"https:\/\/newviet.vn\/wp-content\/uploads\/2025\/07\/B9MEDIA-177.webp\")
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