TXOGITXU

IT IS IN ASTIGARRAGA where the autonomous Basque cider house culture takes root, at the cry of “txotx” the people congregate at the barrel and pour out the cider to accompany the Basque steak, a 1 kg. “txuletón”,  cooked over a charcoal grill.  This tradition has been adopted by the best restaurants in all of Spain as well as in some European and American cities.This way, the red meat steak has become a Basque thematic product, transmitting taste, culture and Identity.