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Iberian Pork (porc Iberique)
Iberian Pork (porc Iberique)
Since pre-historic times, Iberian pork has lived in conditions of complete liberty, mainly in the mountain regions of the western Spain, all along the Portuguese border and also in Andalusia.
It is reared almost exclusively by nature and...
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Iberian Pluma
Iberian pluma : one of the best cuts !
The Iberian pluma is taken from the front part of the loin. The pluma is triangular-shaped and is characterised by its extremely lean and tender meat. The meat and the fat are partnered together which provides it with a delicious nutty taste....
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Beef of Galice
‘Galice is the Spanish Brittany’.
Galice cattle lives in open air and has a very generous diet of lush green grass.
In the past, Galice cattle was mainly used for agricultural work but nowadays, Galice beef is much appreciated by meat-lovers for its delicate...
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Iberian Filet mignon
Iberian Filet mignon is a cut of choice. It is located in the area of the lower back. It is extremely lean and tasty. It is a very tender and flavoursome cut, much appreciated by the gourmets.
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Veal
‘ Conquered by the top chefs’
Veal meat , tender and delicate, can accommodate cooking in so many different ways, that it has without question seduced the top chefs and contributed to enriching the heritage of French gastronomy.
Whether it’s on the stove, fried...
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BEEF IRUKI
Iruki , ingrained in the Basque culture. Our traditions, cider houses, personal care in the farm, ox competitions...
QualityBest nutrition with the best care. The calm and tranquil breeding of the beef cattle throughout life along with a diet rich in natural cereals makes the muscle create high...
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