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GALICIAN BEEF
AN EXCEPTIONAL MEAT
Rubia Gallega: "The Blonde of Galicia."
Established since prehistoric times, this cattle breed benefits from high-quality traditional farming. Hardy and docile, it grows in the lush, grassy pastures of Galicia, in the northwest of Spain: "the Iberian Brittany." Farmers in...
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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. The Iberian p...
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THE SECRETO IBERICO PORK
The Iberico pork Secreto is a unique and exquisite cut, revealing all the richness and finesse of Iberian pork meat. This cut is located near the shoulder under the lard, this mythical piece of Iberian pig is particularly difficult to obtain hence its name "Secreto". The secreto is often also...
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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). The French rack of Iberian pork is a remarkable piece of meat, both tender, juicy, and full of fla...
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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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Iberian Presa
‘ Iberian presa : an inimitable nutty taste ‘
The Presa has an oval shape and is the cut situated between the top of the shoulder and beginning of the loin. It is sought-after for its softness and is a very red cut of meat with a large proportion of infiltrated fat. It is the unsaturated fat whic...
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