The period is open for the pastry chefs of the Region to present their candidacies to the Regional Artisan Meat Pie Contest

On March 22, the jury will choose the best meatloaf and a tasting of the Murcian product will take place at the Murcia Craft Center

The general director of Consumption and Crafts, Sonia Moreno, has presented this morning the call for the IV Regional Artisan Meat Pie Contest, organized by the Regional Association of Pastry Entrepreneurs of Murcia (Arepa) in collaboration with the General Directorate.

The objective of this contest is "to promote and highlight the importance of one of the most representative products of the regional salty pastry, but above all to promote its excellence and give public recognition to the pastry artisans of the Region of Murcia, who for centuries have been making this typical Murcian recipe”, highlighted Moreno.

Those pastry chefs who wish to participate in this contest can submit applications until March 21. To do this, they must be registered or in the process of registration in the Artisan Registry of the Region of Murcia in the pastry chef trade and be active at the time of the competition.

The contest rules and registration application can be downloaded at this link

Next March 22 will be the day that the jury of the IV Regional Artisan Meat Pie Contest will meet to select the best artisan meat pie in the Region. The jury will be made up of qualified professionals from the sector who will assess the meat pies in a tasting that will take place at the Murcia Regional Crafts Center.

The product with the highest score will be recognized as 'Best Artisan Meatloaf 2023' and will obtain a trophy and a plaque for the winning establishment.

Later that same day in the afternoon, a tasting of the artisan meat pies made by the winners of previous editions will be offered, accompanied by craft beer and with a performance by a regional music group. "We hope that this event will increasingly recognize this Murcian product as a hallmark of gastronomic quality," Moreno added.



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