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.