What would life be without those little pleasures of flavor that we treat ourselves from time to time?
We have selected for you the best national meats, from animals raised in freedom in the fields of Extremadura.
As we are concerned about animal welfare and their quality of life, as well as the history of dedication and care behind their upbringing, we have selected the best farms to offer you the best final product.
WE CAN'T WAIT FOR YOU TO TRY IT.
~MATURED COW
WHAT IS MATURED BEEF?
When we talk about "dry aged beef" we refer to beef that has rested in the chamber for a certain time, a technique that provides a softer texture and enhances flavour, aroma and colour.
The time for its consumption will vary from a few days to several weeks depending on the characteristics of the piece, until a tasty meat with a very aromatic palate has been obtained. This process involves considerable expense as the meat must remain at near-freezing temperatures for several weeks before it is considered fit for sale.
In addition, for the maturation of the products, only high-quality pieces are selected since the process requires meat with a high fat content evenly distributed (marbling index).
We like everything that is unique and special, which is why we have sought out small producers who treat their product with care in all phases and until it reaches your table.
RACE, SEX AND AGE MATTER
  - Not all meats are suitable for undergoing a maturation process. They must be high-quality meats, and therefore the breed of the beef, the cut, the age at the time of slaughter and the food that the cow has received have an impact on the quality of the piece.
Older cows or oxen have meat with more fat infiltration, which allows the maturation process to be safer and provides the desired tenderness in the meat obtained.
We sell to restaurants and specialized stores
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~VEAL MEATS OF THE "RETINTA" BREED
The "Retinta" is the native bovine breed par excellence of the south-west of the Peninsula, and its natural habitat is the Dehesa, specifically the Dehesa from Cádiz and Extremadura.
The Retinto cattle are raised in freedom, grazing freely in the meadows and feeding mainly on natural grass.
Thanks to its healthy diet, its meat is extremely tender, fine and with an unbeatable proportion of fat and protein. In fact, its dark red color is a consequence of its low water content compared to other meats.
As we have already mentioned before, it is a tasty and juicy veal, as well as tender, and with a balanced proportion of fat and protein. All this makes it not only special, but also perfect for those who appreciate the quality of good meat.
~IBERIAN PORK FRESH MEAT
The exceptional and unique Iberian pig, not only provides us with fabulous hams and sausages, but we can also enjoy pieces of fresh meat such as: Iberian pork, feather, loin, sirloin, cheeks, chops, tears or Iberian secret.
PROPERTIES OF IBERIAN PIG MEAT
Iberian pork meat has very beneficial properties:
· High mineral content: magnesium, potassium, iron, zinc and phosphorus, among others: components that favor our vitality and energy on a daily basis.
· Great supply of vitamins: vitamin B12, niacin, vitamin B6 and riboflavin, among others. All of them are essential for the proper functioning of our body, reducing the possibility of contracting certain diseases or recurring health problems, such as anemia.
· Oleic acid: its unsaturated fatty acids are healthy for our cardiovascular system, producing a beneficial effect on blood cholesterol.
· Source of proteins and antioxidants: components that help our tissues, preventing the onset of diseases such as atherosclerosis.
We sell to restaurants and specialized stores
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