The second edition of the 'Lliga del Porc i la Forquilla' (Pig and Fork League) held its Tarragona semi-final in El Serrallo, transforming the neighborhood into a meeting point for gastronomy enthusiasts and professionals. A total of eight restaurants participated in this competition that champions traditional Catalan 'fork breakfasts' and culinary traditions.
Only three of the participating establishments managed to qualify for the grand final, which will take place in Lleida in September. The successful restaurants, ranked from third to first place, are Andorra Essence from Tarragona, Bar Cooperativa El Catllar, and Restaurant Fonda Montserrat from Cambrils.
The event combined the competitive aspect with gastronomic outreach. While chefs prepared their dishes under the watchful eye of the jury, attendees enjoyed a popular lunch featuring a 'surf and turf' of pork ribs with king prawns, emphasizing local products.
The presented recipes were noted for their quality, blending traditional cuisine with innovative touches. Dishes such as pork trotters with chorizo and chickpeas were particularly popular among attendees, showcasing the culinary richness of the Tarragona region.
The mayor of Tarragona, Rubén Viñuales, attended the event and stressed the importance of supporting local produce and the establishments that keep these gastronomic traditions alive.
The jury, composed of industry professionals such as Helder Moya (Guia Gourmand) and content creators Mario Castellanos (Paladars Tarragonins) and Montse Jo (@kidslapera), evaluated aspects like product quality, culinary technique, and dish presentation.
The day concluded with a raffle for free meals at the qualifying restaurants, fostering a festive and family-friendly atmosphere that filled El Serrallo with flavors and conversations.
