January 17, 2025 – The Baroña Food Processing Center, as part of Action 3 of the Barbanza Ecosocial Laboratory project, is working on the development of new products to promote green jobs and add value to the agri-food and forestry chains. Staff from the Plataforma pola Defensa do Monte (PDM), in collaboration with the Baroña Common Land Community (Porto do Son), have established close ties with leading professionals from the gastronomic sector to achieve these goals.

Rafael Saco, president of the PDM, highlights the importance of this joint effort:

“Our association’s support for this initiative is based on the conviction that ‘comunidades de montes’ need a green economy founded on active land management. Only then can we combat fires and generate sustainable employment.” This commitment to the green economy not only seeks sustainability, but also the revaluation of local resources, which are essential for the development of the region.

Among the lines of action being developed within the Laboratory project, the opening of the Baroña Food Processing Center in Porto do Son stands out. It offers specialized meat processing services to livestock farmers and ‘comunidades de montes’. This approach not only aims to augment the benefits of extensive livestock farming, but also to take advantage of other forest resources such as berries, mushrooms, chestnuts, and honey, responding to the growing demand for sustainable, quality products.

Ovidio Queiruga, president of the Baroña Common Land Community, notes: “The goal is to create new products that will allow for both increased income for extensive livestock farming and commercial diversification that responds to market needs.” Throughout this year, the project has forged a strong network of alliances among various stakeholders in the food chain in Galicia, highlighting the importance of community workshops in promoting local meat products such as goat, foal, and beef. These initiatives include agreements with renowned chefs and key figures in the gastronomic sector. These alliances seek to promote sustainability, raise the profile of local products, and consolidate the center’s positive impact on the region.

Commitments of the Collaborating Chefs

The chefs who have joined this initiative will contribute their technical expertise in processing meat products, in addition to training the center’s staff through practical and theoretical training. They will also participate in promotional events and culinary demonstrations that highlight the local and sustainable value of the products, while supporting the project’s communication initiatives with their image and presence.

• Alberto Carou: Manager and chef of the Curral do Marqués restaurant in Taragoña, Rianxo. A benchmark in the Barbanza region, he specializes in local produce and traditional recipes.
• Blanca del Noval: Chef and gastronomic researcher, with a degree in Gastronomic Sciences and Culinary Arts. She has worked at the Basque Culinary Center researching fermentation, wild plants, and the valorization of by-products. She is currently an entrepreneur and consultant in sustainable gastronomy.
• Iago Pazos: Chef, restaurateur, and gastronomic entrepreneur, manager of renowned projects focusing on the use of local produce in Santiago de Compostela, such as A Café, Abastos 2.0, and A Cantina de Casa RIA, among others.
• José Manuel Mallón: a self-employed professional chef with over 25 years of experience in the sector, a hospitality technician, and trainer. A leading figure in food forums and fairs, he has expertise in the preparation, cutting, and preparation of meat and fish.

The CMVMC Baroña Food Processing Center reaffirms its commitment to rural development and sustainability, integrating local stakeholders into a collaborative network that enhances the value of Galician products and culinary traditions. This project not only fosters local economic growth but also strengthens social cohesion and collaborative work toward a more sustainable future.