Fancy a date with a Spanish brunette? This one is in a class of it`s own. According to some this breed is only suitable for connaisseurs, but to become a connaisseur one has to start with trying. The salty plains along the Atlantic coast of Galicia, the robustness of the Rubia cow, the very ecological way of breeding and it`s long ageing are responsible for the culinairy qualities of this meat. Let`s sum up: a perfume of foie gras, deep full flavours of butter, herbs and nuts and an above average concentration of intermuscular fat.