José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration. In addition to being able to boast the highest level of meat, it is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of Vacum, which uses noble molds to develop unique flavors.
The Old Cow and the Rubia Gallega
The meat of the Casina breed, also known as the Old Cow, is distinguished by its marbling and color. These are cows that are at least 8 years old with exceptional fat infiltration. The Rubia Gallega is an indigenous breed from Galicia and is one of the most prized and renowned meats in the world. The cattle range in age from 7 to 20 years and are raised in the wild, feeding on fresh, dry grass. The name Rubia Gallega comes from the coloring of the cows and their origin, precisely blond and Galician cows.
The dry-aging of the Spanish meat
Vacum focuses on a true Dry-Aged experience, a very special process that leads to an unmistakable and recognized flavor. The magic happens in the curing cells, the meat acquires the special Vacum flavor and ages. The meat fibers break down and the product stabilizes in tenderness and texture, all while maturing very slowly. This is the key to achieving a balance and regularity of maturation throughout the piece.
