VACUM - beef from Valles de Léon - Spain

VACUM - Beef from the Valle de Leon

The company Vacum is located in the northwestern Spanish Leon, in the region of Castile, and specializes in the production of quality meat. - A meat producer with a long tradition, who bet on the selection of the best Spanish meat breeds!

Jose Rosell, owner of Vacum, wanted to develop a unique product and he succeeded. The herds of the old Spanish breeds Cassina, Alistena and Sanabresa thrive on their own finca, guaranteeing the awarded meat - appreciated for its quality all over the world.

The special about his meat? The cattle reach a relatively high age at eight to twelve years and thus have a high fat content. Before slaughtering, they are fed for three months with a special cereal-molasses mix, which forms the meat marbling and creates an intense, nutty taste.

VACUM - Beef from the Valle de Leon

Best of all, VACUM is just good enough. In order to meet the premium selection criteria of the Valles de Leon Prime Selection, the company`s own meat professionals are on the go every week in the selected farms, looking for the best animals in terms of age, fat content and nutrition. The sophisticated selection process and the strictest controls guarantee a consistent premium quality throughout the year in juiciness, tenderness and most importantly ... in the taste. DryAged Experience: Spain is well known for maintaining an old tradition of ham air drying and the associated high quality standards. Some of these valuable experiences have now been successfully used in dry aging meat. All the meat products of Valles de Leon have matured in this way in accordance with this old-fashioned tradition in their own factories. The optimal maturity grade not only refines the individual nuances,
but enhances the meat flavor to a balanced Dry Aged Experience.

VACUM - Beef from the Valle de Leon

VACUM - Beef from the Valle de Leon