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When ancestry becomes eternal

In Frigoríficos Bandeira We are very proud and grateful to be part of this great book of Pepe Solla titled, ‘ Casa Solla. Pepe Solla. When the ancestral becomes eternal ‘ and edited by Montagud editors, of which we leave a small sample:

Daniel Cochón’s or the wisdom and respect

“This is a good cow. Going to give a very good meat. ” Daniel Cochón’s is young, barely over thirty years old. But his eyes hide a wisdom that goes back a lot further. “How do you know that?” asks Pepe Solla at the moment, flaunting his innate and infinite curiosity. Cochón’s shrugs his shoulders as he smiles. It seems that will respond with a brief “you know,” but begins to explain the moment: “is well formed and has good loins. He’s got body. Kilos and glitter in the body. That means he’s eaten well and is healthy. But this one I like, above all, that is fat and that is well dry. “

The expert, in front of the slaughterhouse Frigoríficos Bandeira, is one of the producers that Pepe Solla sees more as an ally than as a mere supplier. He points to the animal’s udders as he finishes his explanation. They are slightly different from other cows around them. They hang and seem remarkably more wrinkled and empty than those of other specimens. That’s a good sign. It means that the cow is no longer producing milk for a long time, so he has been able to devote all his energies to his flesh. That which is magical, the same as the cook defends to cloak and sword. For Cochón’s, the plenary comes when the animal’s race is pure and autochthonous. The piece of meat that is obtained from it may not be as esthetic as the fat infiltration tends to come with the crosses. The result on the palate is worthwhile. “Imagine a cow from the country that does not have infiltration, that is well food, and made; And it has a certain age and it has a yellow and natural fat. If, in addition, it has undergone a maturation of about three months on camera. That’s… that’s talking to God. “

Cochón’s talks about the flesh with the same devotion that makes it from the animals that provide it. Professing the deepest respect for them is not only a vital and professional maxim, but a path to excellence. It plans the work in the slaughterhouse, not only so that everything flows as efficiently as possible, but for the animals to suffer the minimum. “Most of the cows we slaughter do not come from Santiago de Compostela, but from cattle ranchers who have been loyal to the passage of time,” he explains. “They bring them here directly, and each one has a tight day to be able to do it. It is the least damaging, many of these cows did not even live tied up and should be avoided as much as the consequences of introducing them in a strange and noisy context: they are extolled. “

His is not exactly a small slaughterhouse with little volume that allows to make this type of filigree… In one sector, and in a region, in which the calf remains the Queen, the slaughterhouse Frigoríficos Bandeira is one of the centers that more adult meat moves from all Galicia. “And, despite that, we are small,” Cochón’s apostille.

The clients, or the accomplices, as you look at it, are very grateful for all that affection and all that dedication. and a lot… More than one good cook is among them and praises the good product of which they are provided thanks to him. A sincere dedication by Martín Berasategui (Martín Berasategui Restaurant, Lasarte, three Michelin stars) hanging on the wall of Daniel Cochón’s’s office thanks him for years of work in pursuit of respect and wisdom. “It’s a pleasure to talk to him. You always learn something, “says Pepe Solla. And it is not a trivial praise, taking into account the cravings of knowledge and the tremendous gastronomic culture of Galician. Daniel Cochón’s is not only a commitment to a project, but a way of life that looks at a prolific future without forgetting a rich past. And that is also part of the most intimate of the Galicia of Pepe Solla.

So comes home Solla

From Casa Solla to Santiago de Compostela. And from there to the locality Pontevedresa de Silleda where the slaughterhouse of Frigoríficos Bandeira is located. That’s the way to a magical and unique beef in the world. What is the personal touch that the cook prints on it from the kitchens of Casa Solla to make it, if possible, bigger?

The cook works, on the one hand, with a Galician blonde, who is so enthusiastic. Use your rib to roast and combine it with celeriac and a fatty contribution that, in this case, comes through the bacon. The lichen, another of the bovine breeds native to the region but not able, is worked in another of the dishes of Solla through a cured taco that is accompanied by another magic product, the artichoke, and is surrounded with flowers. Galician is not an area in which the land and the sea tend to be on the plate… The Chef breaks with it and cooks a cow’s paw with a knife and a creamy that calls directly to a depth of flavor that is reached through the leek. “

Sheet:
‘ Casa Solla. Pepe Solla. When ancestry becomes eternal. ‘ Pepe Solla (Montagud editors).

Hardcover. Format: 24 × 27 cm.

ISBN: 978-84-7212-163-8
Bilingual Spanish-English edition. 256 pages

Pepe Solla is from Poio Pontevedra, and is chef and owner of Casa Solla Restaurant, founded by his family in the year 1961. It is one of the eight oldest restaurants in Spain as holder of the recognition of the Michelin guide, since it looks like a red guide star since the year 1980. It also has the recognition of the Repsol guide with the three Suns, the highest distinction. But most importantly the recognition of the clients and the admiration that arouses between the colleagues of profession and the lovers of the kitchen in general.

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