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From Astigarraga, cradle of cider houses, in the Basque Country, at Txogitxu we work to offer our customers the best cuts of red meat from old, fat cows. With Imanol Jaca, The Basque Butcher, our work focuses on the selection of the best cows, from Galicia to Central Europe, and, once at home, a second selection to achieve regularity in our product.
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From Astigarraga, cradle of cider houses, in the Basque Country, at Txogitxu we work to offer our customers the best cuts of red meat from old, fat cows. With Imanol Jaca, The Basque Butcher, our work focuses on the selection of the best cows, from Galicia to Central Europe, and, once at home, a second selection to achieve regularity in our product.
