For years, talking about good meat meant talking about flavour, juiciness and technique. These days, that conversation has changed: now the journey, the provenance and the hands that make each piece possible also matter. And in this sense, Carnes Diego, a leading distributor in Ibiza and Formentera, has found its place as a supplier of premium produce and also as a custodian of a whole philosophy based on promoting the value of Spanish meat, guarding the country’s fields and the country’s past.
Over the last four decades, the family business has supplied the best kitchens on the island, supporting the growth of local haute cuisine. But it is not just a question of distribution, but also one of criteria. The thing that really made Carnes Diego succeed was opting for producers who share their same vision based on quality without shortcuts, ethical livestock farming and produce with their own identity.
Ókelan: meat with a name of its own
One such strategic alliance, with the brand Ókelan, has now become an emblem for Carnes Diego. Specialising in Spanish meat from selected breeds, it represents everything that the company has upheld for years: traceability, sustainability and excellence. The brand’s meat comes from family-run farms located in rural parts of Spain, selected both for the quality of their animals and for the way they work. Rubia Gallega, Avileña, Retinta and Asturian beef, all grass fed, bred in low-stress environments and allowed to follow a natural growth process, make up a selection that rejects industrial standards, bringing provenance to the fore.
The result is meat with a very distinctive character, standing out for its long ageing, marbling, deep flavours and a texture that responds to targeted genetics and unhurried breeding. For professional customers, this signifies trust. And for the end consumer, it means an experience that needs no frills: all it takes is a good grill and a deep respect for the cut.
A home-grown selection
For years, Argentinian breeds, Japanese imports and American cuts have dominated the attention of top chefs. But then something changed. And Carnes Diego has been one of the driving forces behind this change in the Balearic Islands, where it has redirected its attention to home-grown produce, to the potential of Spanish breeds and to producers who have been doing things right for generations.
Ókelan is an excellent example of this, although it is not the only one. In the cold rooms of Carnes Diego, select cuts of Spanish beef hang alongside specialities of Iberian pork, suckling lamb, young goat and poultry raised with love and care. All of them are selected according to the same criteria based on excellence, ethics and proven provenance.
This commitment is a conscious, sustainable choice that is coherent with the type of gastronomy that today defines Ibiza and Formentera: cuisine that places importance on real produce and proximity, and that is honest about what you are eating and where it comes from.
A commitment to the chef and to the produce
The bond between Carnes Diego and the island’s chefs goes beyond supply. It is a relationship of trust built up over time. Chefs undeniably look for good meat, but above all they look for consistency, guidance, traceability, adaptability and direct dialogue. This is the basis on which Diego’s son, Iván Chacón, who now leads the company’s new chapter together with his father, has consolidated a solid network made up of the most discerning restaurants in Ibiza and Formentera.
And this commitment also applies to technical side of things: Carnes Diego has a perfect command of the ageing, butchering and preservation processes as well as customisation of cuts according to each type of cuisine. The team also continues to study, travel, taste and learn from livestock farmers and producers. This constant curatorial work is what makes it possible for the company to maintain the same level, anticipate the needs of customers and continue to expand the catalogue without losing focus.
Beyond the cash desk
The end consumer also has a role to play in this story. Because although a large part of Carnes Diego’s volume is destined for the hotel and restaurant sector, its commitment to individual customers remains firm. The company’s shops offer the general public the opportunity to try their top class Spanish meats for themselves, with personalised service and the same rigorousness as their professional division.
Working well, knowing the source, hand-picking produce... Throughout its history, Spanish meat has given Carnes Diego the perfect balance between the past and the future. Here the commitment remains the same as it was on the first day: to put the best product in the best hands.
