Gabriel Díaz and Carlos Hernández are two young trader and hunter from town carrion of the counts, in the province of Palencia. The first has united two of his great passions, hunting and cooking, in a single business. is about “Natural” A restaurant that combines avant-garde cuisine with the most traditional and that has game meat as the protagonist. Carlos, for his part, owns a cheese factory. “The Sheep That Bullet”, A 3rd generation family business, renowned for its 100% handmade production and the high quality of its products.
slaughterhouse takeover
When Gabrielle and Carlos learned about the concession that Saldana Town Hall was offering for the slaughterhouse, it didn’t take them long to see the potential of the place. hunting oriented,
Spain is a country with a strong hunting tradition, but without a great gastronomic culture derived from it. Most sliced pieces are exported to Europe and, in the best cases, sold to national restaurants., However, it is practically impossible to find food obtained from hunting in supermarkets, limited – and we are already talking about hypermarkets – some types of sausages and some pre-cooked or canned dishes. All this prevents the vast majority from reaching the consumption of food from hunting activities. Only those who practice hunting get such good fortune.
This was the main reason why they decided to take over the slaughterhouse. your goal is “He Quality of life in Spain as reported by hunting in Spain To further facilitate our reach through local trade and to the consumer. Contribute to the promotion of hunting culinary culture ”,
features will have a workshop and a cutting room This would facilitate the expansion of hunting products through meat from the preserves of the area and from nearby reserves such as Riano or Fuentes Carriones. Pieces would be obtained from both hunting and stalking.
Queceria la Oveja Que Bala.
quality of answer
Gabriel told the medium that, in his restaurant, he always wanted to offer high-quality products to his customers and that it was very difficult for him to cut down on the quality that were on the market. He had to resort to southern Spain. “I wanted to give our customers the quality that we have up north.”
He, at home, consumed higher quality products than what could be offered in the establishment and he wanted to do the same in his restaurant and in others in the area.
In fact, he could not transport the meat he ate at home because of a multitude of bureaucratic hurdles that make commercialization impossible Game meat in the north. animal density and The method of hunting in the north is very different from that of the south. A northern hunt may end with an average of 6 wild boars, while hunts usually end with a much higher number of killed pieces.
The Beasts of the North—said Gabriel—are huge Due to both the weather and the pressure exerted by the wolf. it’s about the genetic selection of animals because they have more fat, They offer better deductions., There are practically no hunting farms, so animals that are about to arrive at the facilities they are wild,
Most of the animals are hunted in the open and hence the quality of their meat is much better.
is a way of Popular, accessible, wild and docile prey, This is the least known of the people criticizing the victim, which is why it’s so important to show and communicate it., It’s one of the main ways we have clean image About the activity of hunting in today’s society and the way those who do not practice it perceive it.
from mountains to homes
“They’re going to bring out a line of hamburgers, sausages, Moorish skewers, meatballs… made from fallow deer, deer, wild boar and easy to cook at home.” This is another way of bringing game meat closer to homes and normalizing its consumption.
In this way, anyone, whether a hunter or not or has no connection to the activity, will be able to enjoy A natural, healthy, superior quality meat with more nutritional value.
