The authentic Basque “txuleton” returns to the table of Grupo Sagardi
SAGARDI Cocineros Vascos has kicked off the XIV edition of its traditional Txuleton Gastronomic Days. The presentation event held today at the CAFÉ MONTESOL by SAGARDI in Ibiza was attended by the brothers Iñaki and Mikel López de Viñaspre, Basque chefs and president and CEO of the Sagardi Group, respectively; and the renowned butcher Imanol Jaca.
From November 12 until the end of stocks, all SAGARDI Group restaurants located in Ibiza, Madrid, Barcelona, Valencia, Oporto and London will incorporate in their usual menu a txuleton of exceptional quality, selected especially by Imanol Jaca de Txogitxu from among the best Galician blonde cows, practically impossible to find in any other restaurant. The dish is accompanied by different seasonal products, such as fresh piquillo peppers grilled on oak charcoal and peeled by hand; the incredible new bean of Tolosa cultivated on slopes at 600 meters altitude or the exclusive Aralar mountain cheese of raw latxa sheep milk from free grass and a year of tuning.
For Sagardi, the secret of an exceptional meat is in the animal’s totally natural diet, as well as in its delicate care from the day of its birth, factors that give rise to a marbled and interspersed piece covered with natural fat and spices with aromas to fresh grass and wheat. A solid and authentic gastronomic proposal that seeks to return to the origins of Basque cuisine, simple, but of quality.
Since its creation, the objective of these Conferences has always been to transmit all the wisdom acquired over the years about these special products, and especially, about red meat as the undisputed protagonist.
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