‘ 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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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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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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‘Famous for its unctuous, smooth taste’
The suckling lamb (milk of Pyrenees) is a very young lamb known for its fine, smooth taste . Fed exclusively on its mother’s milk, it has a white meat and its slightly pronounced flavour is delicate and sweet....
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‘Recognised for its excellence !’
The Charolais is a race of cattle which comes from Eastern France. The Charolais cattle was originally used for agricultural work. The Charolais breed is sought after as much for the quality of it’s rearing as for its...
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