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Scorching breeding farms own

Calves-yearlings-en-finca-Abrasador
Today we open the doors of our farms so you see from where the meat we serve and so beloved when done grilled.

With The Misifromn to improve SUPPLYfromn of people with meats own parenting THROUGHiss la hostelerina and now at home, our project is born ago 25 years and ranching tradition from 1977.

We feel privileged to provide advice to our customers to feed on the best way according to your lifestyle and tastes. We have developed over the years a very careful so that our products reach the meat lovers in optimal conditions and with adequate nutritional values ​​that are part of a healthy diet process, with delivery of protein of high biological value and B vitamins, lowering the levels of saturated fats and increasing the amount of essential fatty acids that our body can not produce and we must ingest them through food.

It all started when already more than 40 years, when Julio Ramirez Sanz started his own cattle farms, which then pigs also added, in a small village in the province of Toledo, Menasalbas, a town known for its cattle tradition, and where "Ramirez Camino" family owns the core of their holdings, but also they include other holdings in Extremadura. Where all cattle maintains a balanced diet, strict quality control and perfect breeding conditions outdoors.

COUNTRY GRILL. Since 1977

We are very committed to the high quality of the meat we produce and market and therefore we decided to be ourselves responsible for taking care of things that determine the quality of the product and for this, We created from the beginning, exclusive processing center for the Country Grill in our city, Toledo. Thereby ensuring, compliance with our quality standards.

At Scorching group we have this facet of livestock in addition to the hoteliers, It is why we can say that our flesh is own parenting. Quality meat for our customers and partners, directly from farm belonging to the group, which is selected first and then brought to own cutting room, to prepare those pieces of meat that later will be sent to anywhere in Spain, in perfect condition.

When you eat a piece of pork Abrasador, you have to know is "Iberian pig Cebo de Campo" from the Iberian race and "hard". The whole process is dirijido from the beginning, pig from birth, taking care of every aspect of your power over your life. Everything to make it grow in the healthiest way possible, and thus its meat is of the highest quality.

Being a certified product, Norma and homogeneous set, group with traceability, the restaurant and the end customer at home always ensures the same quality. Whether in choricillos, steak, fresh ham, the press, costillar, any piece will always be certified Iberian and therefore of extreme quality, In addition to finding these products attractive formats , new and delicious flavors.

When you walk into a restaurant and ask Scorching red beef, you should know that this is also own upbringing and is "Veal Anoja", therefore always female. Like our Iberian pig, also we take care of his diet based on cereals, so that later you can give that juicy and tasty meat so characteristic.

We are always innovating and looking for the best cuts of meat to enjoy unique and full flavor dishes. Our R & D has ideadado certain Iberian pork cuts Y Anoja cuts of beef, we want to share with you, so that in this way you know that part comes the meat you are eating.

*Click image to view full picture

We leave you with some meat dishes grilled Abrasador, so that you are whet your appetite ...

Take advantage!

If you love meat Iberian and want to know and try our innovative cuts Scorching you discussed how you can do, can Reserve at any restaurant Scorching network O to buy a gourmet lot steak house in our shop.

And if you are professional caterers or have your own restaurant operating successfully and you want to join the network of restaurants with quality plate Burning, Contact us to know further, by calling 647221393 (Alvaro) o al 630893522 (July). Book your place to spend a morning with us route farms and farms own parenting. Through our cutting room for all cuts and references we make and finally to taste 15 cuts and most innovative products in the own restaurant Toledo, where we do all our R & D tests.

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