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<p>El origen de Labadía comienza en la Dehesa de la Guadaña, Zamora, nuestra finca d<strong>e </strong>680 hectáreas donde pastorean en libertad nuestras vacas pardas de montaña y ovejas churras, ambas razas autóctonas, en convivencia con garzas reales, jabalíes, corzos, aves rapaces y otros animales domésticos de nuestra granja como caballos, ocas o gallinas. </p><p>La Dehesa limita con 4km de Río Esla, afluente principal del Duero, que riega y nos proporciona agua fresca ilimitada durante todo el año en un ecosistema natural formado por 16.000 encinas, fresnos, álamos blancos, chopos del país, y tierras de pasto y cultivo que alimentan a nuestros animales. Un paisaje que posee identidad y biodiversidad propia. </p><p>Cada día, nos encargamos de proporcionar a nuestros animales los mejores cuidados, esforzándonos por conseguir un bienestar real en cada momento de su crianza. Nuestras carnes y lácteos son fruto de años de dedicación, investigación y un modelo de gestión sostenible. </p>
Brochettes of brown mountain veal, from the picaña (also known as tapilla), coated with Black Pepper Cajun seasoning: a spice blend containing black pepper, white pepper, thyme, chipotle, paprika, garlic and onion.
This seasoning is typical of New Orleans cuisine, whose cuisine draws from the confluence of many colonial-era culinary cultures (Southern cooking, southern cuisine, southern cuisine)
This seasoning is typical of New Orleans, whose cuisine draws from the confluence of many gastronomic cultures from the colonial era (Southern cooking, soul cooking, etc). In this case, we use it to marinate our skewers so that it becomes a perfect product for grilling, pan-frying or grilling.
All our calves grow in a privileged environment surrounded by vegetation and pasture, they are fed and cared for under the strictest and most meticulous parameters. This has led us to be the first cattle farm to obtain the Aenor animal welfare certificate for a beef farm, and we are very proud of it.
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