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The two autochthonous breeds, Asturiana de los Valles and Asturiana de las Montanas, are high quality beef calves, with the qualities and textures that contemporary consumers demand. It is a healthy meat because it has low levels of cholesterol and uric acid, it is rich in protein and low in fat, it is also tasty and very juicy. It is also a rich source of iron, copper, phosphate, potassium, sodium, and magnesium. Its excellent genetics is completed with a natural diet: breast milk and grass.
The two autochthonous breeds, Asturiana de los valleys and Asturiana de la Montañas, are calves of great meat quality , with the qualities and textures that contemporary consumers demand. It is a healthy meat because it has low levels of cholesterol and uric acid, it is rich in protein and low in fat, it is also tasty and very juicy . It is also a rich source of iron, copper, phosphate, potassium, sodium, and magnesium. Its excellent genetics is completed with a natural diet: mother's milk and pastures.
Asturian pastures are the raw material for its meat. The green landscape of this community is populated by cattle that are born, raised and fattened in a privileged setting. Asturias meat is already a national benchmark. Currently
Signature cuisine and traditional Asturian cuisine. Asturian gastronomy.
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OVIEDO, SPAIN - NOVEMBER 3, 2017: Cachopo, a typical dish of Asturias that consists of two large breaded veal fillets filled with ham and cheese, for Stock Photo - Alamy
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Signature cuisine and traditional Asturian cuisine. Asturian gastronomy.
Asturian Cuisine: The 7 Dishes from Northern Spain You Need to Know
