THE CULTURE OF THE OLD, FAT COW, BASQUE GASTRONOMIC CULTURE

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In recent years, Imanol Jaca, head of the Txogitxu commercial department, has taken the culture of the old, fat cow, of the Basque gastronomic culture, to other parts of Spain, Europe and Asia.

HISTORY

 

It all started around 100 years ago, when the Basque cider makers added meat to the salt cod omelette they served to the clients who would come along to taste the new cider every January.

Today that culture has developed into a product classified in international media as the best meat in the world. The selection and grilling technique, and the best grills, are the result of many years of experience.

Imanol Jaca is a pioneer in transmitting this value to the best kitchens in Europe. His success lies in communicating a product stemming from culture rather than marketing, and in the fact that this is a unique product. The Basques are the only people in the world who eat 18 year-old cows.

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