SAGARDI Group has inaugurated the sixth edition of its campaign ‘Gastronomic Ox’ in the city of Barcelona. After two months of tireless search for the family farms in Galicia, Imanol Jaca, an expert taster of meat, has selected two of the best bulls in the world to bring to the table SAGARDI. It is only two oxen, with a weight of 1,270 and 1,320 kg., Respectively, will take on txuletones of 27 kilos each, restaurants SAGARDI Euskal Taberna, until 11 December.
Imanol The search paid off with two exceptional bulls, whose flesh and quality is almost impossible to find. This year, he found them in the village of Marcellus Pardeiro, in the province of Orense, where they have shared 17 years of hard labor in the countryside, long walks and food in the same village. The pair of oxen, Rubia Gallega, have quite unique characteristics. After 25 days of ripening in cold Martutene (Guipúzcoa) meat, marbled and intertwined, as if it were a good ham, is the best tasting item. The txuletones, coated with natural oil, emit aromas of grass, fresh wheat and milk, a sign of their excellent food.
The old beef has some qualities that are not found in young cattle. Indeed, the lives that have been required major muscle work, outdoor and all-natural diet. Therefore, enjoy a txuletón remember these special flavors to the palate of those who once had hidden the meat in the Basque mountain grills.
Each year, Imanol is more difficult to find examples of these features, as draft animals are disappearing because of mechanization of the countryside and the retirement of farmers still practice their smallholder activity with oxen, to they treat, care for and feed with special care.