October smells of embers and tastes of wine in Aragón. The third edition of the Mes del Chuletón has kicked off with force, breaking records for participation and expanding beyond the kitchens. This 2025, the event not only brings together more than 100 restaurants, but also includes for the first time 20 butcher shops, taking the chuletón experience into the home and strengthening the connection between producer and consumer.
Driven by Bodegas San Valero, one of the leading figures of the D.O. Cariñena, the festival turns Aragón into the capital of chuletón from October 1 to 31. The official presentation took place at the Asador La Junquera in Zaragoza, in an event filled with flavor, spectacle, and strategic collaborations.
“The Mes del Chuletón is no longer just about gastronomy: it is a territorial project,” stated Javier Domeque, marketing manager of Bodegas San Valero. “We connect the producer with the consumer through two major Aragonese emblems: wine and quality meat.”
Showcookings, pairings, and garnacha-based cocktails
The day was led by the culinary promoter Mariano Navascués, and brought together chefs, media, institutions, and collaborating brands.
The culinary experience shone thanks to figures like chef Eneko Fernández, winner of MasterChef and executive chef of Grupo Verbena, who surprised attendees with a txuletón taco with blue corn, roasted sauce, and chuletón fat powder.
Alongside him, Aragonese chefs such as Javier Navarro (Asador La Junquera), Alejandro Malo (Asador Bako, Cariñena), Daniel Martín (Restaurante D23), and the tandem Roy & Olivera (Birolla) defended various breeds and maturations over the grill, from Simmental to Angus or Galician cattle, in juicy, balanced, and spectacular versions.
- Javier Navarro, head chef of Asador La Junquera, with a grilled ox chuletón, at its optimal maturity point.
- Alejandro Malo, from Asador Bako in Cariñena, with his grilled Simmental Txuleta, known for its high marbling and tenderness.
- Daniel Martín, from Restaurante D23, with a grilled Galician cow chop, balanced and juicy.
- José Antonio Roy and Óscar Olivera, from Restaurante Birolla, with a La Finca selection special Angus Txuleta, carefully presented and flavorful.
From restaurant to butcher shop: the experience expands
One of the major innovations of this edition is the introduction of the meat channel, which will allow consumers to purchase exclusive packs of chuletón and limited edition wine 8.0.1, both in physical stores and online. This initiative broadens the scope of the event to supermarkets, gourmet stores, and digital platforms, with special promotions and dinner giveaways.
Among the new partners are Gussto and La Finca (leading meat supplier in Aragón), La Zarola (a culinary space that will offer special courses focused on chuletón), Vinica, a garnacha gin that presented a cocktail created especially for the occasion, and Carnicería Hermanos Pueyo, a new star collaborator in the meat channel.
Tradition and innovation: the recipe for success
With more than 80 years of history, Bodegas San Valero consolidates itself as the engine of this project that merges winemaking tradition, local identity, and a fresh perspective on the gastronomic future of the region. Exporting to over 40 countries and accumulating international accolades, the winery drives this event as something more than a culinary proposal: a celebration of the Aragonese product as a symbol of territory, pride, and shared enjoyment.
