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The best land, pastures and cattle for superior meat

The origin makes the difference. That is why at VACUM, a Spanish meat company with a long tradition, we are committed to the selection and marketing of the best Spanish meats.


If we talk about our "Dry-Aged Experience" , we must say that we have a very special and recognized flavor. Magic happens in our aging chambers , the meat acquires that particular flavor of Vacum and the meat evolves.

Selección Vacum
Selección Vacum

The meat fibers break down and the product levels up in tenderness and texture. The previously selected steaks generally have a high degree of infiltration or "marbling" which makes the meat much juicier and easier to eat. We must also say that all maturations are done very slowly. This is key to achieving a balance and regularity of maturation throughout the piece.

We have spent more than 15 years of tests and trials to achieve an optimal balance between totally fresh meat and meat with the Vacum maturation point.

Try the Dry-Aged Experience and enjoy a unique culinary adventure.

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The Evolution of Dry Aged

En VACUM apostamos por la selección y comercialización de las mejores carnes españolas

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