Hoy, 28 de febrero a las 10:30 horas en el Centro Regional de Artesanía de Murcia, se ha presentado el cartel del V Concurso Regional del Pastel de Carne Artesano y se abre el plazo de presentación de solicitudes de aquellos artesanos pasteleros que deseen participar en este concurso, organizado por la Asociación Regional de Empresarios de Pastelería de Murcia (Arepa) en colaboración con la Dirección General de Impulso al Comercio, Innovación Empresarial e Industrias y Oficios Artesanales, como una forma de promocionar y destacar la importancia de uno de los productos más representativos de la pastelería salada regional, pero sobre todo fomentar su excelencia y dar reconocimiento público a los artesanos pasteleros de la Región de Murcia.
Los candidatos deberán estar inscritos o en trámite de inscripción en el Registro Artesano de la Región de Murcia en el oficio de pastelero, antes de iniciarse el concurso, y estar en activo en el momento de la competición.
There is evidence of this typical Murcian recipe since the end of the 17th century, because during the reign of Carlos II, Royal Ordinances were enacted that regulated the rules for its preparation.
Se trata de un pastel redondo con una parte superior de hojaldre fino en forma de aros concéntricos, relleno de carne de ternera, chorizo, huevo y especias, si bien cuenta con una variedad que incluye sesos.
El próximo 21 de marzo de 2024 tendrá lugar la reunión del Jurado del V Concurso Regional del Pastel de Carne Artesano para seleccionar el mejor pastel de carne artesano 2024, jurado compuesto por profesionales cualificados del sector que valorarán los pasteles de carne en una cata en el Centro Regional de Artesanía de Murcia.
El producto con mayor puntuación será reconocido como “Mejor pastel de carne artesano 2024”, y obtendrá un trofeo y una placa para el establecimiento.
Las bases del concurso y solicitud de inscripción la pueden descargar Solicitud y bases del V Concurso Regional del Pastel de Carne y enviarla por correo electrónico contestregionalpasteldecarne@gmail.com.
La fecha límite para participar finaliza el 20 de marzo de 2024.
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