“The roots of the Basque cider houses are to be found in Astigarraga; hearing the cry of “txotx”, people make their way to the barrels where they serve themselves cider to accompany the Basque bone-in ribeye steak, a 1 kg slab of meat grilled over wood embers. This tradition has been emulated by the best restaurants in cities across Spain, and by others in Europe and America. The red meat bone-in ribeye steak has therefore become a seminal Basque product, transmitter of culture and identity”.
Txogitxu has its own identity and ideas, a song about the tradition and quality. They select meat from very fatty animals from the Basque Country, and they they have absolutely dedication to the cut and to the transformation of red meat of the highest quality. As they say: “Our clients want the crème de la crème of red meats. We find it and take it to them, guaranteeing excellent quality in all our cuts and at the best price on the market”.
They take great care to select red meat combining the best characteristics: high fat infiltration and the typical marbling. For its neatness, excellence and professionalism, in Avesa we don’t hesitate to offer their products to our customers, since we want for them always the best quality.
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