MEAT TASTER IMANOL JAKA UPHOLDS THE IMPORTANCE OF MAINTAINING THE ROOTS AND CULTURE OF GASTRONOMY

Ever since Txogitxu upped the intensity of its international extension six years ago, he has travelled constantly, called by different countries to deliver his meat and pass on his knowledge.

That’s why Jaka doesn’t only export meat; instead, together with the bone-in ribeye steak he also exports our gastronomic culture and the culture of the Basque Country.

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“OLD, FAT COW’S MEAT IS A CULTURAL PRODUCT OF THE BASQUE COUNTRY. I GO IN PERSON TO SELL TO MY CLIENTS; I DEAL WITH THEM FACE TO FACE, REPRESENTING A SMALL COMPANY THAT SELLS CULTURE AND GASTRONOMY. THE CHEFS APPRECIATE THAT AND OPEN THEIR DOORS TO ME. IN EUROPE MY MESSAGE IS PECULIAR, AND THAT’S VALUED. IT’S ALSO UNUSUAL IN SAN SEBASTIÁN, HERE THE CALL ME THE WEIRDO”

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