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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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WAGYU BEEF
‘ Not to be missed in top French gastronomy ‘
Wagyu beef is a Japanese beef originating from Korea, the Wagyu cattle is a very old race, dating back to the second century. In the beginning, Wagyu was bred for its strength, to be used in agricultural work. Today the Wagyu beef is inescapable i...
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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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LIMOUSIN BEEF
The Limousin is a hardy cattle breed originating from the Limousin region. Its tender, lean, and juicy meat is renowned for its superior taste qualities. Low in fat, Limousin Beef is characterized by its extremely fine grain and delicate marbling, which gives the meat a unique flavor and ...
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ANGUS BEEF
THE UNCONTOURNABLE OF HIGH GASTRONOMY
The origin of this Race comes from the Aberdeen region in Scotland, it was only in the XIXth century that the Angus Beef was imported and developed in the United States to make it a true gastronomic richness. Beef Angus is distinguished by its exceptional ...
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CATALAN LAMB (EL XAÏ)
TYPICAL LAMB FROM THE CATALAN REGION
"El Xaï" is the result of the breeders' determination in the region to protect the typicality of the local production of young and light lambs. The lambs are continuously raised with their mothers, consuming a maximum of maternal milk. Maternal ...
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