TERROIR PASSION
selecting the finest, from the best breeders
Freezing fresh meat immediately after slaughter: that's what our farmers do for us.
All our meat is sold frozen in order to preserve its quality and taste, whatever piece of meat you buy.
Freezing meat quickly after slaughter preserves its nutritional and organoleptic qualities. Nutrients such as proteins, vitamins and minerals are better preserved, as are the meat's texture and flavour.
By freezing meat immediately, the formation of large ice crystals that can damage muscle fibres is limited. This helps to maintain the juicy texture of the meat when defrosting.
WHY DO WE MAINLY OFFER FROZEN MEAT?
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The Galician Blonde is a breed of cattle appreciated for its superior quality meat.
Originally from the Galicia region in northwest Spain, its meat is known for its abundant marbling which gives it extreme tenderness.
It has become a meat highly appreciated by meat lovers and renowned chefs thanks to its juicy texture and subtle aromas.
EXCEPTIONAL CATTLE
Cattle of this breed are large with a weight ranging from 600 to 1000kg for females and 1000 to 1500kg for males.
RUBIA GALEGA
Wagyu beef is often considered the most luxurious and flavorful meat in the world. 'Wa' means Japanese and 'GYU' means beef, literally Japanese beef.
Today WAGYU is a general term and designates meats with the following characteristics:
- marbled meat with exceptional marbling, i.e. the distribution of intramuscular fat which makes the meat extremely tender and gives it a distinctive appearance.
- a buttery texture: Wagyu fat melts at a lower temperature than that of other beef and produces more tender meat.
- a unique flavor: Wagyu has a natural umami flavor which is very appreciated by connoisseurs.
- respectful breeding: Wagyu cattle are raised with the greatest care, in conditions favoring their well-being and are fed with specific foods which contribute to the quality of the meat.
- traceability: each Wagyu can be traced back to its farm, ensuring the authenticity of the meat.
Although originating from Japan, where there are more than 160 brands of Wagyu, other countries are producers such as Australia, France and Spain which have adopted Japanese breeding methods to their own climatic and environmental conditions .
WAGYU BEEF
Porc Noir de Bigorre is derived from the Porc Noir Gascon breed, from which it must be 100% descended. Recognisable by its all-black colour, low-set ears and short, thin legs, the Porc Noir Gascon is one of the last six pure local breeds in France. Its fame is due to a small group of breeders and craftsmen who, in the early 1980s, fought to save it when the breed was threatened with extinction. They decided to rear the pig and process its meat in its native region, the foothills of the central Pyrenees, under the name 'Porc Noir de Bigorre', a reference to the region that is more than symbolic.
BIGORRE BLACK
The term “Pata Negra” is used to designate a particular variety of Iberian ham. It comes directly from the Iberian pig breed. These pigs are distinguished by their black skin and thin legs, hence the origin of their name, which means “black leg” in Spanish.
A UNIQUE BREED
Pata Negra comes from the oldest breed of pig in the world. Raised in the wild and closely related to the wild boar, this animal is distinguished by its wild and assertive elegance. Its slender silhouette, black legs and coat, short hair and fine muzzle make it a unique specimen.
In addition, it has a genetic characteristic that allows fat to gradually infiltrate into muscle tissue, giving it a creamy texture and an unmistakable nutty flavor, enhanced by its diet based on “bellota” (oak acorns). .
DEMANDING AGING
Pata Negra is grown on a terroir divided into four regions, on plateaus at an altitude of more than 1200 meters. Its diet is essentially based on 'bellota', but not only that.
The maturing period is also crucial:
a minimum of 36 months for a ham and 12 months for a paleta (shoulder).
PATA NEGRA
The Maillard reaction (named after the French chemist Louis-Camille Maillard who discovered it in the early 1910s), occurs when meat colors and a "crust" form on the surface, like a sort of shell:
We grill the meat at high intensity for a few minutes, on each side, until a nice golden crust forms, before then lowering the intensity of our heat.
Once this crust is formed, the meat juices (which nourish the flesh during cooking) remain at the heart of the food, giving it better flavor and texture.
MAILLARD’S REACTION
