Menorca’s contest to preserve autochthonous breed

Menorca launches contest to save autochthonous breed

21 January 2022Menorca, European Region of Gastronomy awarded 2022 announced the 1st National Contest for Cooking the Vaca Vermella (endangered red cattle breed typical from the island) at FITUR, on 19 January.

The competition will take place on 6 March as part of Menorca, European Region of Gastronomy 2022 official programme with the aim to put the spotlight on a high-quality autochthonous product and strengthen the biodiversity of Menorca as a Biosphere Reserve.

Organised by the Confederation of Business Associations of the Balearic Islands (CAEB) and the Balearic Chef’s Association (ASCAIB), the contest is open to any chefs from Spain who will need to elaborate and send a recipe with the vaca vermella as the main ingredient. A specialised jury will select 8 finalists who will travel to Menorca to cook their dishes live.

Alongside the competition, the gastronomic days of the vaca vermella will be celebrated involving the local restaurants that will offer dishes based on this local breed during a whole weekend.

The launch of the contest counted with the presence of the Vice-President of the Island Council of Menorca and Minister for Culture, Miquel Àngel Maria; the Minister for Economy and Territory, Josep Pastrana; the Minister for the Environment and the Biosphere Reserve, Josep Juaneda; the Mayor of Ciutadella, Joana Gomila; and the President of the Hotel and Restaurant Association of Menorca, Josep Bosch.

The presentation of the 1st National Contest for Cooking the Vaca Vermella followed the signing of an agreement by the shipping company Baleària that became an official supporter of Menorca, European Region of Gastronomy awarded 2022 committing to endorse the project’s principles.

About the European/World Regions of Gastronomy

Candidate and awarded European/World Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.


IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard our planet, health, wellness and local economies.

IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.

IGCAT founded the European and World Region of Gastronomy Award and is the official secretariat for the World and European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the Food Film Menu.