Meet the Merino Sheep

For the consumer, Merino meat has an image of a natural, healthy product with exclusive sensory qualities due to the natural environment in which it is raised and the food available, lacking health risks or fraud in its production.

Due to its price and the relationship between purchased product/consumable product, it can be considered as “luxury meat”, which highlights the importance of quality.

Traditionally, this type of meat has often been used to meet special situations, in which demand takes quality more into account than price.

The Merino is a unique breed that requires special care and protection, not only because it is part of the Spanish genetic heritage, but also because of many other aspects that make it stand out from other breeds. The type of cattle feed has an impact on the composition of fatty acids and intramuscular fat, influencing the nutritional value and sensory characteristics of the meat: Regarding the nutritional value, everything that is related to the possible effect on health of meat consumption is becoming more important, and the proportion of fatty acids in the diet is very important for the health of the consumer. Thus, the fat from pasture-raised lambs, typified as Pascual-type lamb, whose extensive production is closely linked to the Merino breed, has many beneficial nutritional characteristics such as: meat with important contributions of omega 3 fatty acids, with a optimal omega 6/omega 3 and enriched with antioxidant and anticancer compounds such as beta-carotene, vitamin E and CLA.


But without a doubt, the criteria that mostly determine whether a lamb meat is considered to be of poor or good quality are those that have to do with its sensory characteristics, that is, with the satisfaction that its consumption provokes. In particular, the meat from younger, light Merino lambs, characterized by a diet based on cereals and straw after being weaned from their mothers, is considered to be of better organoleptic quality, more tender, juicier, softer, with a less intense flavor, with a lower degree of fat and a lighter color. In any case, the purity of the Merino breed guarantees the best meat for cooking, whether grilled, grilled or barbecued, due not only to the natural way it is produced, but also to its ideal combination of fat and meat. , which gives it a pleasant and unique texture, tenderness, bouquet and flavor.
100% Native Breed

Meat products with their own identity


As they are animals raised and identified in extensive farms registered in the Genealogical Book of the breed, the quality of their meat is simply exceptional. That is why the “100% Native Race” logo is much more than a simple stamp; it is a way of doing things well.


These products have achieved high recognition in the quality meat industry, as well as in the highest level and renowned catering companies. In addition to the traditional roasts, chops or stews, more current preparations such as hamburgers, sausages or nuggets are added, formats highly demanded by the new generations.


What really makes a difference and prints quality is the purity of the ancestry. For this reason, it is guaranteed that they will be Merino lambs descending from father and mother, both registered in the Stud Book officially recognized by the Ministry of Agriculture, Fisheries and Food, thus demonstrating their racial purity.


In terms of properties, it is worth highlighting the tenderness provided by good aging, as well as the juiciness, aroma and bouquet derived from the quantity and quality of the fat.

Merino lamb meat is distinguished by its unique characteristics: muscle fiber fineness, just fatness, juiciness and tenderness.


100% Native Breed

The virtues of the Merino breed meat ensure that it reaches a very high acceptance by the final consumer who, in addition, can be sure of their purchase by locating the “100% Native Breed” logo on the label.