Our cattle graze completely free at their own natural pace, preserving ancient husbandry traditions across four generations in our local family ranching cooperative.
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The 365-Day Natural Feeding Cycle
Our animals live in perfect sync with the high mountain ecosystem. This traditional, seasonal rotation defines the exceptional texture, natural marbling, and clean mineral flavor of our beef.
As the winter snow melts away, our herd moves to the mid-mountain valleys. They feed exclusively on the first tender, nutrient-dense green meadows, rich in vitamins that restore the cows' energy naturally after the cold months.
The peak of the cycle. To escape the heat, the cattle climb to the highest peaks of the Pyrenees (up to 2,000 meters high). They roam completely free, grazing on wild aromatic mountain flora and drinking pristine, mineral-rich water directly from melting glaciers.
When the first frost brushes the mountain tops, the herd naturally heads back down to the valley floors. They graze on the late-season aftermath grass (*rowen*), a rich grazing phase that allows the cattle to naturally build up healthy fats and marbling before the deep freeze.
To shelter them from intense Pyrenean blizzards and the snow, our cows are brought into valley barns. We feed them 100% natural hay, harvested directly by our hands from our own fields during the summer.
We slow-mature every single carcass for 14-16 days to achieve structural tenderness and stabilize pH levels for kitchen life. This deliberate process honors the animal and guarantees consistent, professional yields for modern culinary spaces.
Preserving an Honest Mountain Ecosystem
We believe gastronomy should be transparent, sustainable, and strictly tied to origin. By choosing our beef, you bypass industrial farming lines and support a conscious local economy.
Our home is Villanova, situated in the heart of the Benasque Valley (Aragonese Pyrenees, Huesca). This environment features pristine high-altitude geography where pure glacial water and wild grasses interact to build complex flavor compounds in the meat. This isn't just space—it is an alpine ecosystem that shields our cattle from the stress and disease common to intense, industrial flatland livestock setups.
We are Pablo and Santiago Lamora, the current generation keeping alive a legacy born in our family home, "Casa Chirón". The official records of our family, which has dedicated its life to extensive mountain livestock farming, date back to 1886. Sixty years ago, while many neighbors left the village seeking prosperity in the cities, our father was determined to keep the family's livestock tradition alive. Years later, neighbors would come to our door with jugs to buy milk and fresh cuts of meat directly from the barn. Today, we maintain that same philosophy, expanding our logistics safely throughout the EU so that European kitchens can be supplied directly from the authentic farmer.
True quality is never found in isolation. We manage our flock together with our neighbors: Amado and his sons, Javi and Gerardo, from Casa Falisia in Sahún (renowned master artisans responsible for the historic mountain cheese El Benasqués). We see livestock farming as an opportunity to build community and generate an economy that helps preserve the purity of our natural environment. The process involves farmers, artisan butchers, chefs, designers, influencers… A great local team where everyone contributes their passion.
Logistics for Professional Yields
Whole or half carcasses for internal maturation systems and craft block-work.
Contact with Us
Connect directly with Pablo or Santiago to coordinate your orders.