Tag: David Ruipérez

The more than exclusive Japanese meats, pink and infiltrated with fat until they look like marble, are arriving at our table even at the price of caviar.

Traditional management and a quality or reputation linked to the production area are the three pillars of a PGI that in this case give rise to a meat provided with a pearly white fat and homogeneous distribution in muscle.

The MEAT ATTRACTION Fair, held a few weeks ago in Madrid and which in its first edition has brought together more than 9.000 professionals, has been a complete success. Discover the novelties of the fair with David Ruipérez.

When it comes to meat that enjoys the aura of quality that the Denomination of Origin or Protected Geographical Indication seal implies, poultry is a minority group. Chicken and capon from Prat, in Catalonia, are included in the group of select meats and it is worth getting to know them better

A solution for the overpopulation of wild boars that affects areas such as Catalonia, La Rioja or Salamanca in these months, with specimens even invading urban areas, could be the increase in the consumption of meat of this porcine variety by the population

The peculiarities of lamb meat, its breeds, its slaughter weight and the techniques of a good cook to further enhance the characteristics of this product.

All the information about the new Protected Geographical Indication (PGI) for fresh meat and offal from Galician cows and oxen can be found in this new article by David Ruipérez

Discover in the magazine of the month of March how David Ruipérez, journalist and writer of the happy carnivore brings us closer to the definitions of designations of origin and protected geographical indications