How to improve what seems already unbeatable? If Paradores is involved, you can count on that. For more than five hundred years, the Black Ávila Breed veal has been a delicacy of such calibre that the term quality seems not to be enough.
As Paradores takes the offer of local products very seriously, especially if it is as excellent as this one, there are no intermediaries other than the meat industry itself where cattle are slaughtered. The cutting is carried out in the Parador’s own kitchens. In this sancta sanctorum the different cuts that are removed are carefully and wisely segregated: steak, T-bone steak, porterhouse, sirloin, high loin and low loin.
The Parador de Ávila offers a wide range of cuts of Iberian Black Ávila Breed veal – an attractive and differentiated chunk of similar products for any experienced diner.
As Paradores takes the offer of local products very seriously, especially if it is as excellent as this one, there are no intermediaries other than the meat industry itself where cattle are slaughtered. The cutting is carried out in the Parador’s own kitchens. In this sancta sanctorum the different cuts that are removed are carefully and wisely segregated: steak, T bone steak, porterhouse, sirloin, high loin and low loin.
Once the cuts have been processed, the meat is matured prior to consumption. Here is the first challenge for Paradores: to improve the tenderness of the meat through a dry ageing process. The meat undergoes a resting process for progressive ageing. A ripening chamber known commercially as Dry Ager is used to soften the product in controlled temperature and humidity environments. Nothing less than bricks of Himalayan pink salt, which has historically been used to preserve meat and fish, are placed in the lower part of the ripening chamber. In addition, the ripening chamber installed near the entrance to the dining room allows the customer to see the full range of cuts for that day.
The meat remains in the chamber for up to 28 days, an appropriate period of time for an optimal dry maturation process. It is from this moment on that it acquires a greater concentration of flavour and a softer texture. Not all meats can go through this process, as it is more expensive than wet ripening. Iberian Black Ávila Breed veal well deserves this effort.
The star dish
The star dish is the Chuletón, the T-bone steak, so famous in the city of Ávila. After maturation, the cooking is done on the coals in a Josper oven. The presentation on a special thick dish of refractory clay not only keeps the heat during the meal, but allows the diner to take the point of meat to their liking at the table.
The result is a dish of the highest quality in flavour and of softer texture. Without any exaggeration, this can be said to be a star dish on the Parador´s menu card for those diners who are willing to pay a plus. In a second phase, the meats will be matured for a longer period of up to 40 or 45 days, and the veal will be supplemented with yearlings, oxen and old cows. The inevitable sin of the flesh was this…
PIEDRAS ALBAS – PALACIO PARADOR DE ÁVILA
Like a chest guards its treasure, the city walls of Ávila conceal beautiful jewels of cultural heritage, made up of churches, convents, monasteries and Renaissance palaces.
And there can be no doubt that these gems include Piedras Albas Palace, the Parador de Ávila. Abutting the best preserved city walls in the world, the hotel puts you close to the city’s most beautiful spots.
The interior is cozy and charming. The guest rooms are spacious and perfect for relaxing. The dining room offers a view of the garden and the city walls through a glass-enclosed courtyard. Together, they make the Parador a majestic place, the perfect match for many of the buildings you will find in this World Heritage City. You will love strolling along the wall walk and wandering through the streets of the old quarter, where every square, every street and every corner are filled with charm.