Tag: veal
White veal, better than red?
The white calf comes from animals with a slaughter age between 0 and 8 months and its pale color is the difference from the red calf.
Carne de Ávila, the breed with PGI
Avila meat has had a PGI for years. The bovine breed with which it is obtained has a spectacular quality. Discover everything here!
Gastronomy of Navarra, fusion of influences
Discover the best products of Navarra and some traditional recipes of its gastronomy, which draws from the cuisine of other nearby regions.
Murcian meatloaf, artistic salty fusion
It is more than a typical dish of Murcian gastronomy because it combines a delicate pastry technique with forcefulness and flavour. Get to know the Murcian meatloaf
How to make a good barbecue: keys!
On the occasion of the Night of San Juan, we want to detail here recommendations and important aspects on how to make a good barbecue. Attentive!
Retinto meat: this is this beef breed
Learn here in detail everything about the best Andalusian veal, a retinto meat also present from other communities and with a very special flavor.
Meat Carnival 2019 kicks off in Valencia
From June 20 to 24, the great event for grilled meat in Spain takes place in the port of La Marina in the capital. Discover the Meat Carnival 2019.
AHDB Beef & Lamb and its 'Meat Education'
The “Meat Education Program” was born a year ago and is an educational resource that is accessible and free to use for the meat industry
