Buy prestigious and galician meat
TROUVER DE LA VIANDE DE BLONDE DE GALICE POUR BOUCHERIE TRADITIONNELLE
UNE VIANDE D'EXCEPTION
La Rubia Gallega: " La Blonde de Galice".
Implantée depuis la préhistoire, cette race bovine bénéficie d'une bonne qualité d'élevage traditionnel.
Rustique et docile, elle grandit dans les verts pâturages d'herbes grasses de la Galice, au nord-ouest de l'Espagne: " la Br...
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ACHETER DES DECOUPES DE PORC NOIR IBÉRIQUE SUR LE M.I.N DE RUNGIS
Depuis la préhistoire, le porc Ibérique a vécu dans des conditions de totale liberté, principalement dans les montagnes de l’Ouest de l’Espagne, le long de la frontière portugaise, mais également en Andalousie.
Il est élevé quasi exclusivement en pleine nature et abattu selon des règles très stri...
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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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Iberian “ French rack “
‘French-style rack of Iberian pork.’
This cut is taken from the loin but only where there are ribs. This is the square section of the meat which brings together all the ribs (second and first).
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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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