Red, the colour of meat
15/02
Red is the colour of passion, passion for good meat. Meat with texture, with flavour,…
Continue Reading
-
-
Dry-aged meat and the Basque Country
02/03And how eating dry aged bone-in ribeye steak in a Basque cider house earned its…
Continue Reading -
Our farms and their meat
05/02If there’s anything we love about our work it’s being able to visit our farmers,…
Continue Reading -
First OX of the year
04/02It’s increasingly more difficult to obtain this unique and highly appreciated meat. There will be…
Continue Reading -
Uncategorized 
-
Uncategorized 
GASTRONOMIKA STAND
04/10Now you can visit us at our Gastronomika 2015 stand. The tandem formed with our…
Continue Reading -
6th NATIONAL GRILL COMPETITION
20/09Source: laiaerretegia.com Grilling is a science all of its own in the world of cuisine.…
Continue Reading