A gastronomic route around Minorca's local veal (Menorca)

A gastronomic route around Minorca's local veal

Find out why the meat at the Jornades Gastronòmiques de Vedella Vermella Menorquina has nothing to envy from the Black Angus
A gastronomic route around Minorca's local veal

Find out why the meat at the Jornades Gastronòmiques de Vedella Vermella Menorquina has nothing to envy from the Black Angus
A gastronomic route around Minorca's local veal

Find out why the meat at the Jornades Gastronòmiques de Vedella Vermella Menorquina has nothing to envy from the Black Angus
A gastronomic route around Minorca's local veal

Find out why the meat at the Jornades Gastronòmiques de Vedella Vermella Menorquina has nothing to envy from the Black Angus
A gastronomic route around Minorca's local veal

Find out why the meat at the Jornades Gastronòmiques de Vedella Vermella Menorquina has nothing to envy from the Black Angus

A gastronomic route around Minorca's local veal

Find out why the meat at the Jornades Gastronòmiques de Vedella Vermella Menorquina has nothing to envy from the Black Angus

Foodies are clear: the meat of the native Minorcan cow, the vedella vermella, is of the highest quality and extraordinarily tender. To raise awareness of all the options it offers, the Associació de Ramaders de Bestiar Boví de Raça de Menorca and the Minorcan Association of Cafés, Bars and Restaurants hold an annual gastronomic event which features this zero-kilometre veal as the main ingredient.

A dozen restaurants from various towns on the island take part in this gastronomic route, offering different menus. In addition to meat, other dairy products made from the cows' milk, such as ice cream and cheese, have recently been added.

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