Alejandro del Toro, a pedigree chef for whom quality products are imperative.

Alejandro del Toro was born and raised in the kitchens, to a family with a strong background in the hospitality industry, and of which he represents the fourth generation. After training with some of the best chefs in Spain, he returned to Valencia to fulfil his dream of opening the doors to his eponymous restaurant. Here, since 2001, he has given free rein to his talents, preparing succulent rice dishes, fresh fish, and meats of only the best quality.

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Hendrick Dierendonck, the meat sommelier of Belgium

Hendrick Dierendonck perceives his work as a butcher like that of a craftsman. At his butcher's shop in Nieuwpoort, his Michelin starred restaurant in Carcasse, or at his workshop  in Brussels, the professional skills of today are mixed with traditional knowledge and insight.

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Vacum's meats triumph in the UK

It's not only in Spain that Vacum's meat can be enjoyed. For a few yearsnow our company has been exporting its products to different corners of Europe.One country in particular that highly values our meats is the UK.

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