Spanish select Quality
Our products are a reflection of our work to achieve the highest quality.
Our products are a reflection of our work to achieve the highest quality.
Intensively breeded on factory farms. Feed quickly fatten up getting a weight between 1 and 3 kg. It is sacrificed between 5 and 16 weeks of life. Its flesh is white. Grade A according to Regulation CE 543/2008. Country of origin, Spain.
Coming from white chickens Grade A. It corresponds to the portion of the lower end of the leg below the knee joint, bone and skin, clean. Weight of different sizes : 80g, 120g, 160g and +160g.
Coming from white chickens Grade A. Incluiding the thigh, a leg and back pain, bone and skin clean. Weight of different calibers: 260g, 320g, 380g and 440g.
Coming from white chickens Grade A.. Integer part consisting of the humerus, ulna, radius and tip, with bone and skin clean. Weight of different calibers, from 60g to 120g.
Coming from white chicken Grade A. Final part of the lower limb, with skin and clean. Weight of different calibers, from 30g to 65g.
White Chicken Grade A. Legless, headless, neckless, without viscera, without liver, no gizzard. bone and skin clean. Weight of different calibers, from 900g to 1500g.
White Chicken Grade A. Legless, headless, neckless, without viscera, without liver, no gizzard. bone and skin clean. Slaughter according Halal procedure . Weight of different calibers, from 900g to 1500g.
The Organic Free-Range Whole Chicken is a bird of slow growth, firm flesh, skin yellowing, lower fat content, defined flavor, and certified following the rules of organic farming in the EC. Country of origin, Spain.
It has at least 75 days of life, fed with organic feed, without drugs or hormones. It is outdoors and rest eight hours without artificial light in houses where has inputs and outputs to decide whether to be in or out. So intense flavor and firm texture is achieved. Weight from 1200g to 3500 g.
The Iberian pork is a breed native to southwestern Spain, Sierra de Huelva (Andalucia), influenced by the geographical characteristics and its climatic range, and a diet based primarily on natural resources makes the products offered by your flesh meadow ecosystem High Quality.
Muscle piece located on the animal's jaw, just chewing muscles. Very lean, very juicy, becoming tender and gelatinous whenever you are providing a slow and prolonged cooking, approximately two hours depending on the size and preparation. Ideal for stews and casseroles.
Piece of meat next to the dam and back, with large intramuscular fat, somewhat elongated or triangular morphology. Are extracted from each animal two pieces of about 100 g. of high nutritional content and very tender due to poor exercise thereof by the animal, it is ideal for making grilled, stews or casseroles.
Muscular piece that is adjacent to the blade (particularly on the inside), part of the head of the spine and taking the characteristic color due to exercise functions within the animal. Oval, two pieces of about 500 g. about each animal are removed, much infiltration of intramuscular fat, making it a juicy steak that melts on the palate due to its great taste and nutritional value, being better regarded for our health. It can be made with any cooking method, for casseroles, stews, baked, whole or filleted or for consumption directly on the grill or grill. This type of meat is grateful for the short cooking.
Part of 200 g. located between the ribs and shoulder, in the inner zone, immersed in bacon grease, fan-shaped with little coloration. It is one of the tastiest and nutritional pieces with streaky fat, making it a delicacy prepared grilled. The name comes because of secrecy because of its great qualities, formerly butchers were kept for their own consumption.
Piece of meat of 300 g. located in the lower back, between the lower ribs and spine, more precisely under the loin. Its almost complete absence of grain makes it very tender and juicy meat, ideal for grilled roast cut into medallions, filleted or whole.
Intensively breeded on factory farms. Feed quickly fatten up getting a weight between 95 and 110 kg. It is sacrificed between 5 and 6 months from birth. Its production is governed by Directive 2008/120 / EC. Country of origin, Spain.
Coming from white pigs. Piece obtained from front end, very gelatinous with a high percentage of bone and fat. Weight from 200g to 500g.