The true essence of our dedication to meat
In DASTATZEN we select the best meat. Once the meat arrives at our facilities, we carry out a second selection to identify the supreme quality product and include it into our DOUBLE SELECTION range.
SELECTION IN THE MEAT
Our DOUBLE SELECTION meat satisfies the following requirements:
Selection in ripening
These requirements ensure the supreme quality of the meat to later subject it to periods of ripening that range from 20 days to longer periods of up to 60 or 120 days.
With this process, using our ripening chambers, we take advantage of the best of the Basque meat tradition.
Use of ultraviolet light to protect the meat from the growth of harmful microorganisms.
Himalayan salt is very useful for controlling the absorption of moisture in the ripening chamber.
In the maturation process, the control and the stability of the temperature during the whole process is fundamental.
Good ventilation and air circulation are essential to prevent moisture and odours from affecting the quality of the product.
THE BEST MEAT FOR YOU
This careful process culminates in meat with a flavour that lingers in the memory of those who taste it.
And this memorable flavour is accompanied by a tender and juicy texture, with the appealing appearance characteristic of authentic Basque meat culture.
WE LISTEN TO YOU
If you want to make a reservation or if you have any doubts, questions or suggestions, don’t hesitate to contact us.
Or call us on 943 69 33 22