Restaurant in a Place of La Mancha, Villacañas

“All the establishments that are part of the Group are a family, the Burning family”

Scorching consultant chef Carlos Torres Group
Carlos Torres from El Capricho de los Torres and Advisory Chef Grupo Abrasador

Carlos Torres, chef of the restaurant Abrasador El Capricho de Los Torres, located in the Toledo municipality of Villacañas and gastronomic advisor to the Abrasador Group, tells us in this interview what are the keys to success in a restaurant.

Villacañas Natural, Carlos Torres has dedicated his entire life to the restaurant sector: "My professional career began in the family business, created by my father does 37 years, which currently offers hospitality services, catering, wedding organization, events, etc. It all started with a “traditional bar” business, that over time evolved to become a leading hospitality group in the area, after betting on high quality and avant-garde cuisine ”Torres points out.

Trained in Toledo School of Hospitality, this chef has worked in different restaurants and this has allowed him to “learn from the best hoteliers”, as he himself says. He currently runs the kitchen of the Abrasador El Capricho de Los Torres restaurant and is also a member of the Association Eurotoques Castilla- La Mancha, and is part of the Board of Directors of the Provincial Association of Hotel and Tourism Toledo.

Cooks and Chefs of Castilla la Mancha
Carlos Torres with his fellow Chefs and collaborators of Eurotoques de Castilla la Mancha

A lifetime dedicated to the catering sector, Carlos tells us his best kept secrets, because as this businessman emphasizes, "Hospitality is their way of life, his talent, his passion… ”

"Definitely, what I like the most in the world is to make others happy and I achieve this thanks to gastronomy. I do not need anything else"

show cooking Carlos Torres
Show Cooking Carlos Torres and Mari Carmen Ramírez

Carlos, let's talk about your restaurant When was it created and what characteristics does it have?

Burning El Capricho de las Torres, formerly called Torres Restaurant, was built with the aim of giving, especially, food service for companies, always oriented towards high quality hospitality.

After the crisis of 2008, my brothers and I decided to convert the restaurant to a new format of hospitality that, at those moments I was succeeding in Madrid, and that's when we introduced the concept of gastrobar, with the aim of achieving a modern kitchen space more dedicated to gastronomy itself.

On the other hand, in those moments the concept of ember began to take, more and more great recipes were made using this type of technique. It was there when we met the Burning Group, to the Ramírez family. First, we test your product, and from that moment, we realized that the client increasingly demanded that gender, that good product that the Burning Group offered us, and after a few months we decided to associate with them.

Restaurante El Capricho
Carlos Torres during one of his charity dinners

At present, our kitchen could be described as a modern kitchen with certain avant-garde touches and charcoal. And what am I going to tell you, the truth is that we are very happy with the decision we made with the Ramírez family.

In Abrasador El Capricho de Los Torres we can reach the 350 diners in the restaurant area, we also have other spaces such as, for example, the “tapería” area, that we could describe it as the “usual bar space” and, by last, we have the "gastro" zone, where our clients can enjoy rations downtown to share.

That is to say, We have adapted our spaces so that our clients do not come to our restaurant exclusively to eat, but they can enjoy our establishment whenever they want because for that "we are multi-space". (Laughs).

El Capricho Bar
Bar and Cocktail Service in Abrasador El Capricho

Your restaurant has become a success story for Grupo Abrasador, What can you tell me about it?

I would say that this is possible thanks to the dedication and passion that we put into everything we do.. I also think that our personnel management is very important, there is nothing worse than not knowing what you are doing, no matter how motivated you are. You could say that we combine passion with management.

Why is it important to have a good quality policy in the catering sector?

Currently we don't go out to eat, to eat we have left it for the day to day. Now what we are looking for in a restaurant is the experience it offers us but, Of course, if at the moment of truth you don't have a quality product to back you up, customers will not return.

With Grupo Abrasador I know that quality is guaranteed and that gives me peace of mind, I used to go to the butcher shop and they would sell me what they wanted, but now thanks to the product, which is always the same, we managed to build customer loyalty.

Grilled meat of the Iberian pig breeding own scorching
Grilled meats, My grilled Iberian

What differentiates your restaurant from other establishments in the area?

I would say that our identity makes us different. Thanks to this we can serve experiences. We have a clear objective and that is our client. Today traditional hospitality has changed and there are two options: or do you have identity, or you are one more and, It is already very difficult to be the best!

Sincerely, I think you shouldn't try to be the best, you have to try to be different so they don't compare you. When we put our product on the table, no one can compare us to others, because our clients leave with an experience.

Do you have any upcoming goals?

In these difficult times it is difficult to talk about upcoming goals or challenges. In our company we had in mind to launch a new project "agriculture to process pistachio" but this has changed today.

Right now our main objective is to save the year, serve people as best as possible and, especially, take care of our staff. At this time, businessmen have to give the best of ourselves because in the end the team is the 80 percent of work. I think the numbers this year are not going to be good and that's why you have to think about us and take care of our team. Without a doubt, our goal today is more personal than professional..

Now let's talk about your relationship with the Burning Group

How many years have you been associated with scorching brand? 

We met the Ramírez family in the year 2015. And it was in the year 2016 when we join the group. I have to say that this decision has changed our lives, we have changed the concept of thinking, thanks in part to the training provided by the chain. We are a family Y together We have learned to manage teamwork so that everything works out, regardless of the product, which is also very important and, As I said before, diners are delighted (laughs); together with Abrasador we have grown hand in hand both personally and professionally.

Photo in Abrasador El Capricho
Family Photo in one of the Burning Training Days

What do you think are the keys to success of your restaurant?

Passion: working with passion is the key to job success.

Constancy: Pablo Picasso said that we are a 10 percent inspiration and a 90 percent work, So I believe that consistency is one of the keys to achieving that success..

Humility: Absolute truth has no one and thanks to humility we can continue learning. I think we all contribute knowledge and ideas and without humility we cannot learn.

Passion and enthusiasm for work
Carlos Torres serving one of his dishes at Abrasador

Have you had a sales increase in recent years? 

Yes and no, we from the first day we opened the restaurant as a gastrobar in 2014 we have always worked very well, although it is true that when we changed from molecular cuisine to scorching cuisine we did notice that people repeated more.

We have had a very weekend public for a few years, people coming from Madrid, who are used to this type of cuisine, and that's why he likes our restaurant, but now we also have families that come to celebrate any type of event, or simply a group of people looking to meet and choose us.

What values ​​you highlight this Restaurant Group?

Passion, constancy, humility, ability to team up and, especially, I would define them as family, family is the word that best describes them. All the establishments that are part of the group are Burning family and we understand this as well because we all have one thing in common: we don't work just for the money and that's the basis for success. The economic issue is a consequence that comes, that is there, and of course it is necessary, but it is not the primary key.

Oyster Corner in Restaurant
Pilar Torres in the Oyster Corner at Abrasador El Capricho

Hospitality is a way of life and we all love what we do

What you are positioned as in your city?

In Tripadvisor and Google we are positioned as the number one restaurant 2, and our score is 4.6.

¿It is important for a restaurant your online reputation and digitization? Why?

As a person who likes to learn, I have always had an internal debate on this topic. At first I did not bet on this type of tools, preferred offline communication, the word of mouth of a lifetime, but with the passage of time we have realized that the client has changed and this means that we no longer only have clients from Villacañas, We also have external clients from other towns.

Thus, Both me and the rest of the team have learned that having a good online reputation is basic and that the door of our restaurant is not glass, it's digital. When you carefully analyze what you do in your daily life, is when you realize that if you go out to eat somewhere, the first thing you do is call an acquaintance and, Secondly, search the Internet, Read the comments and also read the owner's responses.

Today I understand that digital reputation is so important, how to turn on the coffee maker in the morning, in that order, because if you don't have a good digital reputation you will still be one more, you will have fixed clients, that over time they will get tired, because people demand changes. Definitely, good reviews can help us a lot, but the bad ones can help us even more ... and, yes, online reputation is very important.

Cover Manager with electronic booking book
Cover Manager, one of Abrasador's digital tools with the electronic booking book

And to end, As an advisory chef to the Group, do you think that in the world of restaurants a little more training is needed in the sector? Why?

Of course, in our case a 10% of our annual budget, whatever it is, we dedicate it to training, either books, courses, seminars, gastronomic escapades that serve us as learning… 

Keep in mind that training is basic, there is no life without training, I've been a cook since 13 years and I have never stopped training, because cooking is easy, the difficult thing is to be able to combine all the emotions and manage them within a company. Without training we couldn't do that. So much for the kitchen, as for team management, from a restaurant, or even for digital management ... training is basic.

Carlos Torres chef speaker at the second technical time scorching 2019
Chef Carlos Torres paper

Grilled meat restaurant to eat in Alcala de Henares

Entrevista con Ricardo Calvo Merino de Restaurante Abrasador Casa Benito de Alcala de Henares, asociado desde hace 12 años con Grupo Abrasador especializado en Carnes a la Brasa.

Restaurant recommended in Tordesillas, Valladolid

"Quality in hospitality and restoration are basic elements for the business to yield to the maximum and Create loyal customers correctly"

Eduardo de Scorching The Astral
Eduardo Gutierrez Restaurant Abrasador El Astral

Today we spoke with Eduardo Gutiérrez, responsible of Restaurant Abrasador El Astral Tordesillas, Diploma in Tourism at the School of Tourism Valladolid, his career has always been linked to the tourism sector. Was in the year 1982 when his family decided to open Camping El Astral, located in Tordesillas (Castilla y León); a campsite that today directs Eduardo Gutiérrez and part of the Group of Restaurants Abrasador.

His extensive professional experience in other sectors such as travel agencies and tour operators, he has served this entrepreneur to implement various projects, today are success stories. Gutierrez is also a founding partner of the Campingred group, and president and CEO of the company management and sale of camping Q10 Management.

Eduardo, Campingred talk about Astral. What features does?

The services offered by the site are now virtually the same as when it opened back in 1982, logically with modifications and improvements that have been incorporated along the nearly 40 years at operation.

Astral has the amenities of a campground 4 stars: large plots, beautiful bungalows, maintained sports facilities, two pools beautiful, almost a hectare of landscaped parkland and leisure, bar, restaurant, supermarket, etc. Y, all, attended by an extraordinary and very friendly team, our main asset.

Bungalows
Campingred bungalows Astral

Let's talk about the food court of the camping. Your restaurant has become a success story of the Scorching Group, What can you tell me about it?

A few years ago my family and I were looking to change our restoration model for improving our food service, at that time I met the Ramirez family and that was when I felt a huge wave of sympathy, commitment, quality and professionalism to them.

Those 4 legs are also the ensigns of our family business, We understood from the start, and support has been critical to our project has been a success and is almost consolidated.

Scorching Salon Astral
Scorching Lounge Restaurant Astral

Why is it important for a camping also have a good quality policy regarding restoration?

The camping sector is the great unknown for Spanish tourism, although we are the European avant-garde and our technology and our business model have little to envy to many domestic hotels. Not forgetting the millions of overnight stays generated by our establishments.

Our service needs to customers are, As minimum, same as those of a hotel, but with more complexity, because the service must be prepared for an average number of people much more elevated than a hotel. It should be borne in mind that, for example, The Astral is a small camping when compared with other accommodation of its kind in Spain, and in one day weekend of August you can have inside nearly a thousand people from all services.

Hence, quality hotels and restaurants are basic for the business to render the maximum and Create loyal customer correctly. These production centers can assume the 50% of total turnover and also its contribution to the image of the camping it is paramount.

Grilled meat of the Iberian pig breeding own scorching
Grilled meats, My grilled Iberian

Now let's talk about your relationship with Scorching group: How many years have you been associated with scorching brand?

Scorching took the Group since March 2015, five years right now.

What do you think are the keys to success of your restaurant?

The key is the pursuit of excellence in everything we do, from the excellent product of the Scorching Group every detail of the service. To this, we will add a touch of informality and friendliness that highlights us.

Scorching team Astral
Assistance Team Abrasador The Astral to Training

Have you had a sales increase in recent years? 

Since 2015 the progression has been spectacular, with annual increases above the 30%. Specific, billing 2019 He was a 45% increase over the previous year. And when compared with that of 2015, the increase is the 400%.

What values ​​you highlight this Restaurant Group?

I would emphasize above all, humility and desire to learn showing. If you add to that excitement, work capacity and growing professionalism at all levels, the result is amazing and varied we are getting from all.

party group photo Abrasador
Family photo of the Scorching Group at the Annual Convention

What you are positioned as in your city?

Our restaurant is on TripAdvisor the number 2 of 30 restaurants. See the profile of the Tripadvisor

And Google have an assessment of a 4,5 on 5 it is also helping us a lot. View Google profile

¿It is important for a restaurant your online reputation and digitization? Why?

It is vital. Long ago that the client has in his hands the reputation of the establishment. What once were specialized guides, Now all we do when we eat anywhere. We look for online references and then we put our own for others to see.

If you are not visible in that world, literally do not exist and it costs much more to build your business. And our companies need a strong initial investment, We can not wait long to get benefits.

Scorching reputation on Line
Tripadvisor valuation of the restaurant Abrasador El Astral

And to end, as a professional in this sector, Do you think that in the world of restoration takes a little more training sector? Why?

Training and professionalism are essential in any sector that is alive and wants to remain so. You have to keep you on trend, technologies, business approaches, advantages and clouds. And your team each must go through the same at their level.

It is also important to share and exchange knowledge and experiences with other professional colleagues and seek synergies with various suppliers who want to find new ways you. This latter is one of the biggest attractions of the Scorching Group, the amount of talent shared one finds rowing in the same direction is amazing and me tremendously motivating.

Clicking on the image below we show a video of Eduardo Gutierrez and his teams attending the last days Scorching Training Group

Julio Eduardo and Esperanza
Eduardo Gutierrez with Hope and the Central Scorching July

The best restaurant in Almagro

Scorching dining restaurant Almagro

Interview with Placido Nuñez. Success stories of the group of scorching restaurants

I wanted a specialty restaurant, I liked the idea of ​​grilled meats own parenting, I bet for it and, 20 years later, I'm still here next to the Abrasador Group”

Placido Nuñez Prieto

Placido Núñez, Scorching Restaurant Owner Almagro, He saw an opportunity to start their own catering establishment and makes 20 years. Natural de Almagro (Real city), this entrepreneur has spent virtually his entire professional life to the hospitality industry, working in bars and restaurants from very different points of the Spanish geography.

Was in the year 2000 When Nunez decided to try launching his own restaurant. From the outset this entrepreneur was clear that his restaurant had to be different; that idea was what led him to meet the Ramirez family and,  later, Scorching engage with the Group "in this great adventure", as he himself says.

Team Almagro
Scorching Team Almagro

Placid, let's talk about the restaurant Scorching Almagro. What features does this establishment, which in turn it is a success of the Scorching Group?

My restaurant is located in the historic center of Almagro next to the Municipal Theater and the Museum of Contemporary Art, in a typical house of the late nineteenth century, I personally decorated, giving priority to art, to the theater, light and plants.

Manchego cuisine rich offer our products with designation of origin, but with emphasis on our own breeding meat Abrasador Group.

Our advantage is that Almagro is a town with the declaration of a Historical and receives many tourists. His heritage is an irresistible lure for tourists who want to end a good visit with a rewarding meal ... And here we come, with quality gastronomy, local and seasonal products, and specialty grilled meat, together with the experience of more than 20 years attending a public demanding.

Plaza de Almagro
Plaza Mayor de Almagro

What sets it apart from other restaurants?

Restaurant Scorching born with the purpose of offering a careful traditional cuisine but at different time, with certain touches of avant-garde and originality. further, my restaurant is recommended by the Guide Micheliín, recognition we have earned with hard work and enthusiasm. We also recommend you Tripadvisor (We are currently positioned as the first restaurant in Almagro thanks to the good feedbacks from our customers), and the popular French guidebook Routard We also recommend.

Image Network
Image Capture Advisor

How many years have you been associated with scorching brand?

Scorching work with the Group for more than 20 years and our experience is very positive. We have grown together, since we started working with them in the year 2000, we have shared experiences with great professionals, who are committed to this business and that's a sign that something we are doing well.

What do you think are the keys to success of your restaurant?

The key to success? Our offer grilled meats, with the added value that are own parenting, I think it was our guarantee for success. But if we join the professionalization of the sector, through training offered by the Group, more perseverance and good work ... There is in this business to struggle and work hard. But success is linked, definitely, a team of highly professional and motivated, who believes in the quality offered, and giving a service to meet the expectations of the customer who enters our Abrasador in Almagro.

Grilled ribeye
Beef Ribeye Anoja Abrasador

What values ​​you highlight this Restaurant Group?

Scorching group is a chain with great professionals, who believe in what they do and bet on it, That it makes them different, in addition to its constancy in work and dedication. Passion and pride for the family business is your personal brand.

Photo Restaurants group Abrasdor
Scorching Training Days

What you are positioned as in your city?

On the one hand, Scorching Almagro is positioned as the restaurant Tripadvisor number 1 of the 37 there in Almagro. On the other hand, at Google we have a rating of 4.4 on 5.

For me these scores are very important, we must use all tools available. In my case, many people book in my restaurant thanks to these recommendations.

Scorching Almagro Restaurant Equipment
Facade and Restaurant Equipment

¿It is important for a restaurant your online reputation and digitization? Why?

Of course, It must take into account that people who come to Almagro are mainly tourists, which in turn use these tools when picking a restaurant or other, therefore for us reputation it is fundamental.

maybe, If my business was located in a municipality or a neighborhood with fixed clientele, therefore would not consider this…, but it is true that right now if you're not on new technologies, do not exist.

Scorching Tapas Restaurant Almagro
Scorching Tapas area Almagro

You think the world of restoration takes a little more training / professionalization of the sector? Why?

Of course, Customers are increasingly demanding. Things are not like before, Unlike, the concept of restoration has changed a lot. I remember that before people went out to eat a large quantity demanded. Then it changed and what was important was not only the amount, but also the price. Later, what was primarily it took into account the quality and price, but a little more quality. Today and for the last time, diners looking for good quality and good service, the price has moved to the background; as long as you eat well, the price is the least look.

Given all these factors we see people demand good service and, for it, training is needed, because the demands are greater every day. From Scorching Almagro committed to training, we have to be the day when all developments to provide the best possible service to our customers.

Delivery of the Certificate of Attendance at the training days Abrasador
Training Assistance

For us to be number one on TripAdvisor, thanks to the score of our clients, and have a 4.4 in Google is an achievement to which we have come thanks to the work of our team of cooks, waitresses and waiters, and careful attention to the customer that starts on digital platforms, generating content and reporting of our cuisine. All this was subsequently embodied in our restaurant with excellent service, without forgetting that the process continues when the client is gone and shares his views on social networks.

Sellers of Happiness

Por Julio Ramirez Camino

Momento en los que disfrutamos de una agradable experiencia Gastronómica

Cuando hablamos del servicio de Sala en un restaurante, siempre hemos de tener en cuenta que vamos a ser partícipes de un momento muy importante en la vida de ese cliente. Vamos a contribuir en dos aspectos muy importantes:

Por un lado participamos en su proceso de alimentación a través de la comida y por tanto en su salud y a la vez participamos también de la satisfacción que el comensal experimenta al compaginar el disfrute de saborear frente a una mesa, con la necesidad de alimentarse y si es junto a una buena compañía aún mejor. Todo el proceso acabará resultando una agradable experiencia gastronómica si hacemos que se desarrolle de forma adecuada

Passion and enthusiasm for work
Carlos Torres serving one of his dishes at Abrasador

Desde el momento que el cliente nos llama al restaurante o cuando contemplamos una reserva a través del libro electrónico, lo ideal es pensar cómo piensa cualquier otro profesional enfocado en la satisfacción final del cliente al elaborar un presupuesto que le han solicitado o al registrar una reserva para ofrecer cualquier otro servicio. Estos momentos forman parte de la atención al cliente y han de estar regidos por el principal objetivo de la consecución de un cliente contento. Es fundamental llamarles o escribirles para confirmar que todo está preparado para que puedan disfrutar de una grata experiencia en el momento elegido, así como plantearles desde el inicio, nuestra predisposición para ayudarles a mejorar esa experiencia en la que formaremos parte activa.

La Cocina es la que hace que te guste un restaurante y la Atención excelente es la que hace que vuelvas

Por Carlos Torres Chef

Cuando como profesionales descubrimos lo importante que es la interacción y la aportación al cliente y que gracias a ello va a ser posible que el cliente disfrute de esos momentos felices frente a la mesa, es cuando descubrimos que realmente esta profesión apasiona y ya no querremos dejar de hacerlo por lo gratificante que resulta.

Atendiendo a clientes en restaurante
Momento de Despedida después de un servicio Excelente

Lejos de la percepción de estatus que puede suponer trabajar en unas grandes oficinas con una u otra indumentaria que además se ven afectadas por las modas, el ser camarero, metre, sumiller o personal de sala en un restaurante, es ser vendedor de felicidad, y de disfrute y a la vez responsabilizarse de todo el proceso y poder disfrutar de la interacción con el cliente y de ese camino que recorrerán durante la experiencia.

Cuando tienes a una persona delante de ti y vas a participar en hacerle feliz durante momentos de su vida, es una bonita e importante misión y uno de los trabajos más gratificantes que se pueden tener (si no te está costando mucho trabajo hacerlo, es que vas por buen camino y seguramente lo estés haciendo bien).

Locos y Apasionados por su trabajo
Un poco locos pero muy Apasionados por nuestro trabajo, Scorching Convention

Tal y como cuento en nuestro libro de valores, Tu Tesoro, mucha gente no entendía que yo con 30 years, en lo mejor de mi vida profesional, dejase mi trabajo en un banco (Caja Rural), habiendo trabajado en Marketing y Finanzas, para irme de camarero a un restaurante con mis hermanas. As well, dando de comer comida de calidad y descubriendo que teníamos un producto extraordinario que ofrecer a los clientes, me enganchó a fondo y por eso tomé esa decisión. Quizás si que por el salario, por la comodidad de horario o por la opinión de mucha gente, hubiese decidido quedarme allí, y en ese caso, no me hubiese dado la oportunidad de ver cumplidos algunos de mis sueños.

Hemos descubierto un nuevo Continente donde se encuentra Tu Tesoro. Aquí todos los jóvenes deciden tirar del carro y saben hacer las cosas bien, con responsabilidad y compromiso

Tu Tesoro, Julio Ramirez Camino
Contraportada Libro Tu Tesoro
Contraportada del Libro Tu Tesoro

Descarga el libro haciendo clic here

Scorching Gastronomic Festival 2019

V national contest of cuts and Abrasador recipes

Food and genetic selection, challenges in the livestock sector.

livestock interview by the magazine Extremadura flow to Abrasador Group

HEALTHY FOOD FOR LIVESTOCK AND ARE GREAT genetic selection SECTOR CHALLENGES.

  1. How arose Searing project, what objectives and volume has been reached regarding marketing of meat and nOmero restaurants?

When still we had my sisters 21 Y 19 years respectively, and me 23 years, My father sold a small farm in Herrera del Duque and with that money bought a store in Toledo, in one of the areas of further trade.

Padre Julio and Julio Son in Abrasador farm
Padre Julio, founder of livestock and Julio son, Scorching cofounder.

We decided to mount a café-restaurant with my mother and my sister Olivia, While we studied, creating a S.A.L (labor corporation with five partners). And we began to ask my father that we will select the best that he had to offer our customers in the menus of the day.

Following there began testing systems and testing ember which were the best cooked and 4 years later we set up a second restaurant specializing in grilled and, Asador Europe Young. And after the tremendous success we had, we decided two years creating the Scorching brand with an initial franchise project.

Cows in the field
Scorching cattle breeding own

As the franchise project did not work with inexperienced entrepreneurs hostelry. We saw that the project only worked with restaurants success They are incorporating our own parenting meat. And we created a business model of corner franchise brand to incorporate meat into successful restaurants and brand.

Currently we already 32 partner restaurants throughout Spain and other 114 Restaurants are customers and when carrying over a year value together, the possibility to incorporate them into the network of restaurants Abrasador. This year there are signed other 8 Restaurants are incorporated into the brand Burning. Which has its own application, your web, APP, its central reserves and is already more than 1.000.000 of loyal customers seeking Scorching meat restaurants to go eat a good grilled meat.

Billing 2018 as group restaurants is about 9.600.000,00 € more 1.520.000,00 € billing meat and products of own upbringing.

2. What Unlike the beef and That you furnish the Iberian frenyou to other?

Security have always selected the same quality without fluctuation prices throughout the year.

3. You have several ranches in CAceres and Badajoz. What kind of cattle is the that young in them, what number you have actualmente and how It has been vuestra experience in the field extremeño?

Primarily in cattle we breed cross Charolais and Limousin race, and Iberian crossing pure Iberian with Duroc Yersey. Currently our brothers number about 950 Life cows and a 2200 heads kept feeding.

Scorching cows at Finca de Caceres Torrejon del Rubio
Cows on the farm of Torrejon del Rubio (Cáceres)

Undoubtedly one of the best land in order to have gained extensive is Extremadura. His field is especially good for food and space for cows belly. Since we had 4 years, we were with our father in the truck, a Avia 3000 Extremadura in search of good cattle. Then we feed my people based on good grain and more nutrients to make a special meat that is what we serve in our restaurants.

And now we on the farms themselves with spaces to look carefully those selected cattle, we feed very carefully for one year, with shelter from rain and bad weather, with shadow without passing cold and stress. So we only need them to music and give them beer as they did once say Japanese.

Rearing farm Scorching Own Group
José María Ramírez road riding

4. From your point of view, ¿which are the main challenges raised the extensive livestock sector today?

We could say that the main challenges are:

1.- Feeding healthy cattle: For as they say, of what you eat are raised. Healthy eating is transmitted directly to the then we eat meat. To do this we must ensure that the lands do not chemical fertilizers used. We use only fertilizers natural and organic.

2.- Combating climate: Another challenge is the care of the planet to maintain an optimal climate in our lands, the spring and fall seasons again become large. Well now much are cut and there is further feed the cows for many months.

3.- Another important challenge is the selection genetics, to do a good choice for very prolific mothers, very dairy, rearing calves with high conversion rate, selection also ideal stallions, for good calves with high rate conversion and their meat marbling, marbled, with good texture, good flavor and good color.

4.- Another great challenge is get all the cows each livestock they can give birth so that they are primables and thus must be well groomed. Thus more competitive and productive beef space is achieved in the European Economic Community, It is giving us aid prductiva cow breeding to make this sustainable and profitable livestock profession in our country and in particular in this community.

5.- And finally the biggest challenge coil is to fight tuberculosis.Hunting habitat shares with cattle. And the hunt is carrying the bacteria Mycobacterium bovis that causes tuberculosis. It is a disease notifiable is a zoonosis and therefore are required to meet minimum health program in which annual tests are done or semester by province, and is a great struggle, because they leave many positive due to contact with hunting. Getting eradicate this disease we could say that would be the biggest challenge.

This question has been answered by my little brother, Alfonso Ramirez Camino, Veterinary and Livestock the group Abrasador.

Alfonso Ramirez with cattle
Alfonso, brand veterinarian and rancher in the same

5. The meat of extremeña beef It is of exceptional quality, thanks todo a la Dehesa, but maybe It is less known that the Galician name or the Ávila what le for lack mons known by the consumer?

The first thing you need is to have and inform the final consumer about the product. And the second is to establish methods to ensure customer homogeneity and price stability.

And we know that today in a market global, we have to be competitive crossings select the best genetics to achieve The best meat, sticking to the best of our traditions and improving everything in which we are not competitive.

Scorching cows on the farm in Badajoz
Scorching cows on the farm in Badajoz

But anyway I think to date, in Spain at least, we know that Dehesa de Extremadura is one of the best places in the world to have won in extensive.

6. In the latest yeathe, fresh meat of Iberian They have become very fashionable ¿Have you noticed it too you in demand for property hasecimiencough Hospitality?

In the year 1994 when we started our first restaurant, my sisters, my sister in law, my mother and I, my father came start raising Iberian pigs, Besides beef and learned from Extremadura, Guijuelo and Huelva. As of today we have an extraordinary quality, with which they are very happy all the associated restaurants Scorching brand and therefore those millions of customers throughout Spain that at some point have visited over 30 Scorching restaurants and more 115 Restaurants are also clients and our meats own parenting, although some of the latter have not yet grilled and so are customers but they are not associated with brand Abrasador.

From my point of view, the Iberian pig is not a fad but a tendenhere. Eat Healthy, Healthy food, fits perfectly with the Iberian pig, which has more than one 75% or put in place of the poly-unsaturated fats and that It makes it beneficial for food.

Our mission as a group is "Feeding Improve human being through through hospitality with meats own upbringing ", and why we choose to produce these two types of meats, beef and Iberian, they are for us and our customers the best for all we know. But we remain open to know, making and improve everything our partner restaurants will offer suing us the best grilled meat market.