You close the blinds and start playing paddleball. The sweet life begins here.

The fat, if anyone wants it. And the sirloin, intact. As it should be.

We've sent ox fat as far as Zaragoza. Four kilos. And they're delighted.

This is pure butter. The way it cuts… spectacular.

You put this smell in a bottle… and sell it as perfume. Brutal.

Grilling meat isn't exact. It's about fire, intuition... and understanding how heat behaves.

You tie up your dog for a moment for safety… and some people already think it's bad. That's socia...

A milk-producing stallion. He impregnated 200 goats in a week. And he came back limping.

This isn't selling meat. It's celebrating seventy years of doing it right.

In the heart of the Catalan jungle, hunting artichokes as if they were treasures

It takes effort, enthusiasm... and people willing to give their all to feed the world.

“Art and animals are my passion. But without her, none of this would make sense.”

They lay eggs… whenever they feel like it. But what eggs?

Art, donkeys, chickens and oxen: the most vibrant collection

Not even half of it is used... but what meat, my goodness!

It's hard, but working with this meat is a pleasure. What artistry they have!

A bug like this is not delivered whole: it requires special distribution

Although size wasn't the main criterion, this ox is eye-catching ‼️

Of this whole rib, half is gone... but what remains is glory

Iñigo and Aitor enjoy it from the moment they buy it. Join us for the best part: eating it. Visit...

The impressive fat of these oxen

Look at the impressive difference between a normal cow and an Angus. 😮

Luxury treatment, six years of care and affection. Now, the 70th anniversary is being celebrated ...

If I'm going to eat it, why should I throw garbage at it? Everything from home, everything clean.

Rodolfo seems wider than Curro, and between the two of them we don't know if they weigh more than...

Curro can already smell that they are going to eat him with chips.

A five-star hotel… but for animals.

Seventy years of history... and we celebrated by buying two oxen. Crazy? Maybe.

70 years of history… and two luxury Angus steers as a celebration.

🔥 Barbecued chicken: Small, open pieces with skin. Juicier, safe.

“No, no, not you. Let the butcher help me.” Vanessa is good… but there are customers who still do...

In the early days, some clients would tell her, "Not with you, you don't know how to do it." Toda...

As a young man, I had no desire to study. At 25, with a child, I worked and studied.

He was 15. He lent a knife to a stranger… and never came back. Times were tough.

Iñigo started at 14. He remembers the embarrassment of serving customers and how they took advant...

Aitor started at 19, Iñigo at 14. Other times

With so much grilling it looks like Burger King... but no, this gem is homemade

Do you lose your hunger if you don't eat on time? That wouldn't happen to me even if I were sick.

Salt the charcoal... otherwise, no one will eat it. Charcoal Tricks

Pure beef, a touch of bacon and cheese. That's it. The perfect burger.

The Perfect Burger, made with authentic beef. Flavor that speaks for itself! 🍔 🐂

“There are more types of commission agents now, so doing what we do is riskier.”

“Doing this work isn’t easy: limited land, high costs, and a lot of competition.”

How the business has changed from father to son

“We are in the business of buying and selling, not fattening.”

The shift from fattening cattle to dairy production in Baztán

Four generations of traffickers

The life of a cattle dealer