The local breed of cattle found on Costa de la Luz is called Retinto. You can spot the reddish brown cattle wandering round through olive groves or along the sea shore, grazing on dried herbs and grass during winter and spring. People say the beef is already seasoned due to the ocean spray, the herbs and the olives. They are happy cattle as they live in the open air all year round. In the heart of the charming white village of Vejer de la Frontera, Guillermo runs a stall within the recently reformed gourmet market, ‘San Francisco’ His carpaccio de retinto is outstanding and melts in your mouth like butter. Sliced wafer thin, it is served with a sprinkling of salt, olive oil, lemon juice and a dusting of grated local cheese. Accompany it with a glass of local red wine called Etu Sonrisa or an Oloroso Sherry, both available from the wine bar within the same gourmet market.