The meat company VACUM demonstrated in the restaurant Ses Escoles why it has been awarded the silver medal to the best Entrecot in the world
La Spanish company VACUM, producer and distributor of exclusive and superior quality meats, has presented its products in Ibiza in a meal that had the presence of different Media of the island.
For this, he chose a scenario according to his excellence: The Ses Escoles Oleoteca, in Santa Eulalia. A unique place on the island where every mouthful reaches its maximum splendor thanks to a brilliant attention and a space that conveys peace and good energies. A beautiful restaurant with its own history that filled its tables with exquisite wines and tasty cuts of beef from Vacum.
Among them, the attendees could taste the famous Entrecot Vacum Rubia Gallega of nine years of age, awarded in 2016 with the silver medal in the World Steak Challenge, the most important meat contest in the world.
During the day, authentic delicacies invaded the room of Ses Escoles, each one more irresistible!
The menu consisted of a delicious Rubia Gallega VACUM tartar, a Rubia Gallega sirloin carpaccio and Rubia Gallega Chuleta with 60 days of maturation and an exquisite surprise from the chef that captivated all attendees, all washed down with the best wines national: Ribera del Duero and Rioja reds.
Aniofe is the distribution company that distributes these exquisite meats in restaurants in Ibiza. Present at the presentation were its leaders, the brothers Ángel, Antonio and María Sánchez Alcolea, as well as José Rosell, owner of Vacum (on the left, in the header photo, along with one of those responsible).
The event was developed in a most lively environment where no detail was missing and is that care and, of course, quality are inherent to VACUM. This Spanish family company ha bet strongly for the technology and innovation worldwide. Sample of it is the QR Code-Beef Passport that incorporates all its pieces. Through this code anyone can identify with their mobile phone which product to consume. You will know how old the animal is, its weight, where it has lived and how it has been fed.
VACUM meats are matured in a natural way through the Dry aged process and are destined to gourmet sector and the restoration.
A superior quality that translates into dishes like yesterday, full of intense flavors, incredible textures and an undeniable juiciness.
