The secret behind the Rubia Gallega (Spain) may lie in the breeding method built on patience as much as on the grazing location. The meadows near the Atlantic Ocean are constantly swept by the breezes coming in from the open sea; the animals feed exclusively on grass, clover and maritime plants that are typical of the region. The result is phenomenal: a spicy aroma, a buttery texture, a salty and powerful taste that is recognisable even with your eyes closed and an ageing process that complements all the qualities of these initial flavours.

Maturation: between 4 and 8 weeks