A reflection to bust some myths. Basque restaurants, after decades perfecting the txuleton, sharing their experience and the love for good food, have ended up with a unique product. The fat old cow roasted on the grill.
Gastronomic products that have developed over time and born from the need of our ancestors and their close attachment to the land, far removed from the technological life we have to live and the accompanying attention deficit we suffer.
We, the Basques, have developed two techniques, both are vital and each one is responsible for 50% of the final quality of the dish.
One, selection. The animal is selected according to its age. We can see from the amount of fat and its texture the quality of life and the varied diet it has enjoyed.
Two, the roasting technique, which I will show you myself using a simple grill.
The basque butcher