Campomayor, the renowned Galician company with over 80 years in the industry, shined at Madrid Fusión 2025, the gastronomic event that took place from January 27 to 29 at IFEMA Madrid. This gathering, considered one of the most prestigious in the culinary field, served as a platform for the company to showcase its innovative Low Temperature Egg, a product specifically designed to meet the demands of food professionals.
From its headquarters in Palas de Rei, located in the heart of Galicia, Campomayor has worked on the development of this exclusive product, which manages to merge tradition and technology. The Low Temperature Egg is cooked inside its own shell, providing a unique culinary experience and ensuring homogeneity, quality, and food safety. In addition, this product has a shelf life of up to 35 days, allowing restaurants to better manage their resources and reduce food waste.
One of the main attractions of the Low Temperature Egg lies in its exceptional texture and flavor, making it an ideal ingredient for haute cuisine. Its pasteurization process ensures safe and healthy consumption, while its versatility allows chefs to explore new creative dimensions in their dishes without sacrificing quality.
Rodrigo García, representative of Campomayor, emphasized the company’s commitment to the restaurant sector, stating: “At Campomayor, our goal is to offer practical and quality solutions that inspire confidence and creativity in kitchen professionals. The Low Temperature Egg is a clear reflection of this philosophy.”
During the event, the company invited attendees to visit their booth 1D21, where their team conducted various demonstrations and addressed inquiries about their offerings. With over eight decades of history, Campomayor continues to establish itself as a benchmark of excellence in the food market, balancing its deep-rooted family tradition with a clear focus on innovation for the future.
via: MiMub in Spanish