European Fresh Meats

Angus beef is fresh meat that comes from the Aberdeen Angus cattle, a breed that has its origins in the Scottish counties of Aberdeenshire and Angus. The meat is highly prized for its exceptional marbling, which is believed to contribute ... READ MORE

Ternera Gallega is veal of the indigenous Rubia Gallega and Morena Gallega breeds that are born, raised and slaughtered in Galicia. The meat that is sold under the yellow-labeled Ternera category comes from calv... READ MORE

Cordero de Extremadura is a lamb born and pastured in the region of Extremadura. There, sheep are bred and raised according to a strict set of rules and guidelines that ensure that the meat of these lambs is of exceptional quality. The a... READ MORE

Carne de Ávila beef comes from the Iberian Black Avileña breed or a cross breed between cows of the Avileña-Negra Ibérica breed and breeding bulls of the integrated Charolais and ... READ MORE

Ternera de Navarra is fresh beef from the Pirenaica, Pardo alpina, Blonde d'Aquitaine and Charolais cow breeds, reared and slaughtered in the Navarra area. The first four to six months of their lives th... READ MORE

Named after the province of Siena in Tuscany and the Italian word la cintura, meaning belt, referring to a distinctive white stripe which runs through this pig's coarse black hair, Cinta Senese is widely known for excell... READ MORE

Cordero Manchego is a lamb born and pastured in the provinces of Albacete, Ciudad Real, Cuenca and Toledo. These lambs are sixty to ninety days old and must weigh between 22 to 28 kilograms at the time of slaughter. Bred and raised in a w... READ MORE

Ternera Asturiana is fresh beef from the Asturiana de Los Valles and Asturiana de la Montaña cows that are born, reared and fattened in the Principality of Asturias. Depending on the age of the animal at slaughter... READ MORE

Welsh lamb is meat from sheep breeds that are born and reared in Wales and is firm and white with good color and has a sweet, succulent flavor. It is sold as fresh meat, either as whole body or leg, shoulder, loin, saddle or cutlets.The f... READ MORE

Arnáki Thassou is lamb coming from local sheep breeds born and reared on the island of Thassos. The animals are mainly free-range, and their diet, consisting of ewe’s milk and local aromatic herbs such as thyme, sage, rosemar... READ MORE

Scotch beef is meat from cattle that is born and reared in Scotland. These are special beef breeds with naturally suckled calves. It is sold as fresh meat, either the whole body, whole sides, hindquarter, forequarter or cuts of beef. The ... READ MORE

THIS BREED IS UNCOMMON AND RARE. Although mountain hare is native to the United Kingdom, nowadays it can only be found in the mountainous parts of Scotland, which is a result of a significant reduction in the population of mountain hares ... READ MORE

This meat is taken from from Barrosã cows, a native breed found in the districts of Viana do Castelo, Braga, and Vila Real on the Barroso plateau in northwestern Portugal, where they are raised mainly on family operated farms. Carn... READ MORE

Ternasco de Aragón is the meat of Rasa Aragonesa, Ojinegra de Teruel and Roya Bilbilitana lambs, raised in the provinces of Huesca, Teruel and Zaragoza in Aragon. The lambs must be fed in stables on their mothers&... READ MORE

Ternera de Extremadura is the fresh veal produced exclusively from meat of the indigenous Retinta, Avileña-Black Iberian, Morucha, Berrendas and White Caceres breeds, raised in ... READ MORE

Hailing from Italy, chianina is an ancient cattle breed that is distinguished by its large size, well-muscled body, hardiness, excellent maternal abilities, ease of calving, and high adaptability to various environmental conditions. The i... READ MORE

This meat is taken from Alentejana cows raised in the areas of Portalegre, Santarém, Lisbon, and Castelo Branco. These cows graze on hay, straw, and different types of wild herbs and grasses, all of which contribute to the meat's u... READ MORE

Paška janjetina is the meat of local lambs historically bred and pastured on the island of Pag. These lambs must weigh from 4 to 10 kilograms at the time of slaughter and they must not be more than 45 days old. The lambs are slaughtered mos... READ MORE

Magyar szürkemarha hús is a unique Hungarian native grey cattle, with tender and tasty meat. It has an unusual, delicately sour flavour, similar to that of game meat. The meat is dark scarlet in colour, so it is immediately noticeable ... READ MORE

This meat is taken from cows raised in the Portuguese Azores. The cattle is raised using traditional methods in which they are allowed to graze on wild grasses, herbs, straw, and hay, which gives the meat its unique flavor. The beef is very juicy ... READ MORE

This meat is taken from Alentejo pigs, a traditional Mediterranean breed with African origins. Its fine-grained, tasty, succulent meat is the result of a special diet of acorns and herbs that the animals graze on. The color of the meat ra... READ MORE

Connemara Hill Lamb is lamb bred, born and reared in an area in the West of Ireland known internationally as Connemara. In the area, there are references from the 19th century about consuming this lamb when the blackface sheep that these lambs are... READ MORE

Volaille de Bresse is the white variety of poultry from the French region Bresse and the Bresse breed. The birds have blue feet, a red crest and white feathers and flesh, which has been mentioned in the municipal records since th... READ MORE

Kintoa pork comes from renowned pie noir du Pays Basque, farmed outdoors in small herds, feeding only on acorns, chestnuts, and ferns. The meat has a pronounced red color, marbled with white to pink intramuscular fat, and once co... READ MORE

Istarski boškarin is an autochthonous Istrian cattle breed that has almost disappeared in the past, but nowadays, it’s saved due to the intervention from the Federation of Istrian Cattle Breeders. The cattle is farmed for gourmet purp... READ MORE

Scotch lamb is fresh meat from lambs that are born and reared in Scotland. It can be sold as a whole carcass or fine cuts of lamb - hind, saddle, fore, leg, loin and shoulder. Special attention is paid to the welfare and wellbeing of the ... READ MORE

Lička janjetina is fresh meat originating from the region of Lika in Croatia. The meat is obtained from lambs of the Lika Curly (lička pramenka) breed, and they are fed sheep's milk, cereals, and meadow hay. During the summer, th... READ MORE

This meat is taken from goat kids raised in Larissa prefecture that are 30 to 55 days old and weigh between 5.5 and 9.0kg. The name katsikaki Elassonas can only be used if both parents come from the indigenous Capra priscaREAD MORE

The first mention of Mirandesa cattle dates back to the Middle Ages, when Portuguese King Dom Dinis described the presence of the Mirandesa breed in Tras-os-Montes in a document dated to 1286. This breed of cattle, which has long... READ MORE

This meat is taken from Bísaro pigs raised in the districts of Bragança and Vila Real in northern Portugal. Bísaro pigs are fed with local agricultural products, especially chestnuts. Bísaro Transm... READ MORE

This lamb comes from the Bordaleira breed, which has been raised in the districts of Coimbra, Guarda, and Viseu for centuries because of the quality of the milk it produces. The most famous product made with Serra da Estrela milk is S... READ MORE

This meat is taken from Arouquesan cows raised in the northern Portuguese municipalities of Viseu, Aveiro, Porto, and Braga. This high-quality meat is prized for its exquisite flavor and texture, and it even won two awards for best beef at the Par... READ MORE

This beef is obtained from Maronesa cattle, which are characterized by their short stature and typical black color. This breed of cattle is raised in the Portuguese districts of Vila Real and Braga using a mixed system of husbandry that t... READ MORE

Cattle farming has dominated the Bavarian landscape for centuries. The most important breeds such as Fleckvieh or Simmentaler graze freely along the foothills of the Alps. In earlier times, beef was present at Bavarian tables mai... READ MORE

The Schwäbisch-Hällisches Landschwein pig breed emerged around 1820 as a result of crossing Chinese saddleback pigs with the existing wild pig population in Schwäbisch Hall in Baden-Württemberg, Germany. The Chinese pi... READ MORE

Jagnięcina podhalańska is lamb aged less than 60 days, from the breeds Polish mountain sheep, colored mountain sheep and Podhale zackels. When slaughtered, the final weight of the carcases must be between 4 and 8 kilograms. The u... READ MORE

This meat is taken from Serrana and Charnequeira breed goats raised in the mountains of Serra da Estrela. The meat is light pink, and it is quite juicy and succulent. It can be prepared in numerous different ways – whether ... READ MORE

This variety of lambs comes from Merina and Campanifa breeds and cross-breeds between them raised in the districts of Beja, Setúbal, and Évora. This lamb owes its unique mellow flavor to a unique diet mainly consist... READ MORE

Old spots pork is differentiated from other, conventionally produced pork, by its greater fat, smaller and darker muscles, higher tenderness, juiciness and retention of moisture and a completely different flavor. It is sold as cuts such a... READ MORE