THE Gazteluleku Gastronomic Society proclaimed the Gallardío bull, number 83, from the La Palmosilla ranch, as the best bull stew in casserole of its gastronomic competition, which each year selects the juiciest bull in Sanfermines.
He jury decisionmeeting on November 29, 2024 at its headquarters, was unanimous.
Gallardio, a bull weighing 560 kg and with a brown coat, he was fought for the first time on July 7, 2024 by the right-handed Diego Urdiales, in the inaugural bullfight of Sanfermines of that year. This bull stands out for its flavor and juiciness, qualities that make it worthy of this prestigious prize awarded each year as part of the Bull Fair celebrations.
He jury who decided that this prize would be composed of exceptional professionals from gastronomy and the bullfighting world. Ignacio Echapresto, chef of the Venta Moncalvillo restaurant, was responsible for cooking the winning bull, while the other members of the jury were Antxón Elizalde, manager and sommelier of the Don Carlos restaurant; Marta Gil, veterinarian; Itsaso Soto, president of the Alegría de Iruña club; Javier Olcoz, from the Zahorí equestrian center and bravo breeder; Txaro Aramburu and Iosu Lerga, partners of Gazteluleku.
He Gallardio Prize will be delivered to next edition of Sanfermines in 2025, in an event that will undoubtedly place Pamplona once again at the center of gastronomy and bullfighting tradition. This competition, which highlights the relationship between bullfighting culture and cuisine, is each year one of the most anticipated moments of the Bull Fair.
