IBERICO BEEF

The latest innovation Vacum House Meats.

With a unique process of healing, light salted and smoked with wood, we have a unique product, very tender, with a single cherry with an incredible palate, and long lasting flavor.

This ham steak with extra-slow healing has been developed in our facilities under a process developed León exclusively by José Rosell and his family with more than 25 years experience the field of cured products.

Vacum's latest in-house innovation. A fusion of high-tech and Traditional methods from the grasslands of León. First we salt the beef to remove as much moisture as possible, this in combination with our specialist ageing process creates an intensely deep cherry red colour and subtle smoky hints that provide a long-lasting back note to the intense immediacy of the concentrated flavours of the meat.

The beef is aged for 2 years under a process that is only known To Jose Rosell and his father . The age-old techniques of his father fused with the modern vision of Jose come together in a singular product only available from Vacum Luxury Meats.