tourismPallarsSobirà
Eating beef and veal is a very recent fashion. In the past, it was only eaten if a cow or a calf was injured or dead, not from a disease.
Then, it was salted and eaten with loads of vinegar. Nowadays, however, we have started breeding and promoting a race called vaca bruna (literally "brown cow"). They say it comes from the crossing of two bulls, arrived from Switzerland to our territory thanks to the Tor d'Alós, one of the most important cattle dealers of last century, and mothered from native cows. The result is a highly valued meat, good for stewing, frying, cooked on an open fire or on a slab, or grilled.
