Media Desk & Resources

All materials are cleared for editorial use with proper attribution.

Press Release

Official event announcement with key facts, quotes from organizers and producers, event timeline, and contact information. Available in EN/简中/繁中.

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Producer Profiles

Detailed backgrounders on all 5 producers: NOEL, Maison Loste, Pio Tosini, Dok Dall'Ava, Salumi Simonini. History, products, achievements.

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Brand Assets

GWR logos (white/beige/black variations), event branding, typography guidelines, color codes, usage instructions.

Download ZIP

Event Gallery

Preview selection from our comprehensive photo library. Full high-resolution gallery available to accredited media.

Charcuterie Board
A Spectacular Charcuterie Board — The Art of European Cured Meats
Ham Curing
Traditional Ham Curing — Artisan Applying Salt by Hand
Boudin Cooking
Boudin Preparation — Traditional Slow Cooking Over Open Flame
Landrace Pig
Landrace Pig — Premium European Breed
Mangalitza Pig
Mangalitza Heritage Breed — The Woolly Pig of Central Europe
Iberico Pigs
Ibérico Pigs Foraging — Acorn-Fed Excellence in Spanish Dehesa
Chorizo Making
Chorizo Craftsmanship — Hand-Mixed Spices & Pimentón
Pâté en Croûte
Pâté en Croûte — French Culinary Mastery Fresh from the Oven
Terrines
Terrines in Bain-Marie — Traditional Preservation Technique
Saucisson Making
Saucisson Production — French Artisan at the Stuffing Machine
Ham Drying Room
Ham Aging Cellar — Years of Patience in Perfect Conditions
Ham Carving
Master Cortador — Precision Slicing of Premium Jamón

Producers Gallery

Discover our partner producers through their craft, facilities, and traditions.

LOSTE

Maison Loste Logo
Loste 150 Years
150 Years of French Charcuterie Excellence
Loste Saucissons
Saucisson Sec Collection — Traditional Varieties
Loste Chalet
Cozy Charcuterie — French Art de Vivre
Loste Chalet
Loste Chalet
Loste Chalet
Loste Chalet
Loste Chalet

DOK DALL'AVA

DOK Dall'Ava Logo
DOK San Daniele DOP
Prosciutto di San Daniele DOP
DOK Numero Dieci
N.10 — Premium Selection 20+ Months
DOK Patadok
Patadok — Ibérico Bellota
DOK Nebrodok
Nebrodok — Suino Nero dei Nebrodi
DOK Hundok
Hundok — Hungarian Mangalitza
DOK Fumato
Fumato — Beechwood Smoked
DOK Gigante Friulano
Gigante Friulano — 36+ Months

PIO TOSINI

Pio Tosini Logo
Pio Tosini Aging Cellar
Aging Cellar — Thousands of Prosciutti in Perfect Harmony
Pio Tosini Label
Tre Ghiande — Prosciutto di Parma DOP Since 1905
Pio Tosini Brand Mark
Fire-Branded Signature — Mark of Authenticity
Parma Ham Slices
Silky Slices — The Art of Prosciutto di Parma
Pio Tosini Hams Aging
Patient Aging — Time Transforms Quality
Hams by Window
Traditional Drying — Fresh Air from Langhirano Hills
Pio Tosini Prosciutti
Hanging Treasures — Generations of Expertise

NOEL

NOEL Logo

SIMONINI

Simonini Logo
Castelvetro di Modena
Castelvetro di Modena — Heart of Emilia-Romagna
Simonini Charcuterie Board
Italian Charcuterie Board — Traditional Selection
Berkel Slicer
Precision Slicing — Vintage Berkel Machine
Simonini Salami
Hand-Cut Salami — Artisan Craftsmanship

Press Accreditation

Media accreditation grants access to the event, dedicated press area, photo opportunities, producer interviews, and certification ceremony. Limited spots available.

Processing Time: Applications reviewed within 5 business days. Priority given to established media outlets with demonstrated reach. Accreditation confirmation sent via email with press pass details.

Press Contacts

For all media inquiries, interview requests, and additional information.

International Press

Global Media Relations

Email: [email protecteted]

Phone: +33 (0)1 45 67 89 00

Hours: Mon-Fri, 9:00-18:00 CET

Hong Kong & Asia Pacific

Regional Media Coordinator

Email: [email protecteted]

Phone: +852 3456 7891

Hours: Mon-Fri, 9:00-18:00 HKT

Event Day Media Liaison

On-Site Press Coordination

Email: [email protecteted]

Phone: +852 9XXX XXXX (Active March 25-30)