VACUM
The finest selection of Spanish beef: juicy, marbled, tender, and with a refined, intense flavor that is instantly recognizable. A culinary excellence whose superior quality stems from its origins. Because “origin makes the difference,” and what makes Vacum beef unique is the choice to raise only the old traditional breeds typical of Asturias, the province of Leon, and Galicia. Many years of care in open pastures where cows are free to move and feed in a completely natural way.
Vacum: when the culture of meat speaks Spanish
When you talk about Vacum, you inevitably think of the selection and distribution of the very best Spanish beef – meat from small herds made up exclusively of animals belonging to the traditional cattle breeds of La Finca and Asturias, in the far north of the Iberian Peninsula, or of Galicia.
These are cows that have been allowed to grow old naturally, that have calved and raised their offspring, that have spent years grazing in mountain pastures, free to move and to feed on fresh grass and corn, following the rhythm of the seasons. Cows that are only brought back into the barn once they reach the end of their reproductive cycle – which can happen even after 15 years. There they rest for a few months and are given a rich, well-balanced diet: this is how their meat regains good mass and is brought back to its full potential.
This is meat from animals many years older than average, with a very clear and pronounced flavour intensity, a deeper colour in the muscle fibres and a more golden marbling of fat.
These are old cows that require a very long ageing process, up to 30–60 days, but all this time gives their meat even greater depth of flavour, tenderness and juiciness. The result? A product appreciated and sought after by the most sophisticated gourmet connoisseurs.
A product that should never be missing from a steakhouse menu, because it offers a truly unique taste experience. The flavour of old cow beef is like an exclamation mark on the meat – it is not, and never will be, just a simple accent.
Vacum and Spain's traditional cattle breeds
Only from a highly selected Spanish supply chain. This is the secret—and the strength—that makes Vacum meat unique in the world. A gastronomic excellence based on the decision of José Rosell, founder and owner of Vacum, to choose only the best cuts based on fat content, breed, age, diet, and grazing area. Vacum has always sourced its meat from two locations, Castigliana and Casina Asturiana, in the province of Leon in Asturias. Recently, it has also introduced Minhota and Barrosa to its range. Rubia Gallega, from Galicia, is Spain's most famous breed and the top of the selection.
But what all these animals have in common are the principles by which they are raised: they are exclusively old brood cows that live in the wild during the warmer months and are only brought into the barn in winter to shelter them from the elements. This is the case throughout their entire life and reproductive cycle. Years of life in freedom, based on an ethical and natural approach that respects the animal and the environment. Furthermore, the company's ability to offer high-quality meat throughout the year means that you can always count on the best cuts of fresh, perfectly aged meat.
Vacum and the secret behind perfect dry-ageing
José Rosell, founder and owner of Vacum, personally oversees the selection of the finest specimens of Spanish “vacca vecchia”. His choice focuses exclusively on the traditional cattle breeds of the Iberian Peninsula, such as Casina – with which he originally started his premium supply chain – but also Rubia Gallega, the queen of old cows, the most prized Spanish beef, appreciated and sought after all over the world. More recently, he has also introduced Minhota and Barrosa into his range.
Only the very best cuts, purchased directly by him from slaughterhouses in Asturias and Galicia, make it to Vacum’s facility in Valencia to be dry-aged, a crucial step for the organoleptic qualities of the meat. Cuts from older cows – precisely because of the animal’s age – could be tougher than those from younger animals, and therefore need to be aged for a longer period: 20, 40, 60, even up to 100 days of dry-ageing.
This traditional process allows the meat to mature naturally with its own surface moulds before being trimmed and cut into steaks. It is a technique that enhances the flavour and makes the texture more tender and succulent.
In Italy, the concept of “vacca vecchia” was initially met with suspicion and prejudice. Until about ten years ago, we simply didn’t have a culture for meat that was mature, structured and so intensely flavoured. It was we at Longino who introduced it to the Italian market for the very first time. The name “Vacca Vecchia” itself was something of a provocation on our part: a way of drawing attention to a new way of enjoying beef that did not come exclusively from animals only a few months old.
Today, many producers – including Italian ones – have decided to adopt this type of farming and ageing, and to offer meats with a stronger, deeper flavour. As for us, with our genuine passion for “vacca vecchia”, we couldn’t be happier – and we can only wish everyone enjoy your meal.
