For one month, from May 18 to June 18, the establishment will present a curated selection of meats from the Minho valley and various regions of northern Portugal. These cuts have been chosen for their exceptional quality, traditional rearing, and rich gastronomic value.

Among the stars of these days are Vaca Barrosa, with its deep flavor and Atlantic character; Vaca Minhota, appreciated for its balance and juiciness; the exclusive Vaca Arouquesa, a protected breed with a fine and delicate texture; and Buey Minhoto, an absolute reference for lovers of long aging and intense flavors.

These gastronomic days aim to offer diners an authentic experience centered around the product, fire, and respect for raw ingredients, values that have been part of Asador Iñaki's gastronomic identity since its origins.

The offering is complemented by a selection of traditional starters, including Galician cheeses, Montaraz Iberian ham, premium smoked beef jerky, and pork cracklings made in a wood-fired oven. Additionally, a wine pairing, specially selected by the sommelier to accompany each cut, will be available.

With these events, Asador Iñaki reaffirms its commitment to gastronomic excellence, product culture, and the preservation of breeds and flavors that are part of the culinary heritage of the northern Iberian Peninsula. The days will be available for both lunch and dinner services.