NPR

The Eating Of The Bulls: From The Spanish Fighting Ring To The Plate

After matadors kill bulls, restaurants and butcher shops will sell the meat during bullfighting festivals. One Madrid restaurant sells it all year long, despite opposition from animal rights groups.
Spanish matador Alberto Lopez Simon makes a pass on a bull at the Plaza de Toros de Las Ventas bullring in Madrid. The restaurant Casa Toribio, located just down the street, keeps the meat from from bulls killed in bullfighting on its menu all year long.

From the moment you step into the restaurant Casa Toribio in Madrid, you will see that it's, well, full of bull. Along with statues dedicated to the animal, several photographs and paintings of matadors — waving red capes in their gallant outfits — adorn the walls, honoring a much-debated bloody Spanish tradition that dates back to A.D. 711 with the coronation of King Alfonso VIII.

It's not uncommon for Spanish restaurants, especially those catering to international tourists, to advertise bullfighting, sangria and flamenco. (Note: Not all of Spain has bullfighting, sangria and flamenco.) And Casa Toribio is in a prime location — just down the street from Madrid's famous bullring, Plaza de Toros de Las Ventas.

But for Casa Toribio, the attention given to bullfighting goes much further, or meat from a bull killed in a bullfight.

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