The Suerte de muleta is fundamental to determine the triumph or failure of the bull ghter. It is in this phase that the bull ghter, facing the bull alone, must demonstrate his close and personal idea of

what it means to be a bull ghter. At the sound of the bugles and the drums, the bull ghter receives the red cape and the sword from the swordsman’s assistant.

If it is the bull ghter’s rst bull, he addresses the presidency to request the appropriate permission and after paying homage, or perhaps not, to the death of the animal, he goes to the bull.

The bull will be taken by the matador’s support team to
the place selected by the
bull ghter. From there, if the
animal responds, he takes the
bull into the middle of the ring,
where a sense of solitude is even more pronounced.

“La Faena” is a collection of a series of connected steps the bull ghter makes, remaining still while the
bull circles him. The bull ghter ́s intent, through the power of his cape and not because of the bull ́s natural erceness, is to make the animal charge. The most
valued elements in this stage are the excitement of the bull ghter ́s execution of steps, together with the courage the bull displays to oppose dif culties. This ends with the “Suerte suprema”, and is followed with the killing

of the bull.

Un mano a mano entre Manuel Jesús “El Cid” y Emilio de Justo  será el festejo estrella de la próxima Feria de Invierno que se celebrará en el Palacio de Vistalegre en Madrid.  Se lidiarán toros de Victorino Martin, Puerto de San Lorenzo y Parladé, todas ellas ganaderías de máximo nivel. La corrida se celebrará el próximo 23 de Febrero a las 18:00 horas

Bullfighting with the “Muleta” requires bleeding the bull of its strength, brought on by the actual bleeding that occurs when the lance punctures the bull’s back. The Stage of Varas is the phase in which the bull is lanced by the Picador in order to weaken it and prepare it for the Stage of Muleta (Suerte de Muleta).

The bleeding that depletes the bull of its energy must not be excessive but just enough to calm its frenetic reactions.

The Stage of Varas is also a sort of test to gauge the erceness of the bull. Only two Picadores can be present in the bullring at the same time.

Two white circles painted on the sand in the ring create a boundary within which the “Picadores” must remain.

The Montera is the element with which the bullfighters cover their heads during the first two thirds of the bullfight. just before taking the cape and starting the fight, the bullfighter gives the Montera to the person to whom he wants to offer the bull’s death. If he offers it to the public he will throw the Montera to the arena, usually backwards, and if there is no offering he will be picked up by one of his assistants.

The main objective of the Stage of “Banderillas” is to prepare the bull for the next stage: The Stage of Muleta (Suerte de Muleta).The Stage of Varas is the phase in which the bull is lanced by the Picador in order to weaken it and prepare it for the Stage of Muleta (Suerte de Muleta). After being lanced the bull has lost its initial impetuosity , lowering its head and charging only just when it is provoked by the Matador.  And now its aggressiveness must be a little bit awakened in order to equilibrate its strenght and be prepared to the stage of Muleta. The bull feels a sharp pain when the “Banderillas” have pierced its back and it Seems to regain his strength and fierceness

Bull meat is a little known spanish product. However, it can be cooked in many ways.the characteristic breeding of these animals is based on pastures and natural raw materials, iwithout the search of a fast fattening,  and with a total respect towards the environment and towards the animal itself

The bull meat contains  magnesium, phosphorus,  zinc, potassium and selenium. the nutritional value of this meat resides in its content of proteins of high biological value. It is low in fat and, in addition, «it is a meat rich in omega 3.

Las ventas Bullfighting Ring 
was built to replace the bullfighting ring located off the Aragon highway. The newer arena was built to be larger, given that the seating capacity of the previous one was insuf cient because of the demographic growth that Madrid experienced during the rst-half of the twentieth century.

The new bullfighting ring was inaugurated on October 12, 1934. It remained open without interruption until 1936, the year in which the Spanish Civil war began. The construction was directed by the architect Jose Espeliu, who died without seeing his work completed. The ring is partially designed,

using a Mozarabic style. The walls are inlaid with ceramic depictions of the shields of all the Spanish provinces, as well as their purely ornamental motifs. The arena is 60 meters in diameter. The bullring has a seating capacity
of 23,000 spectators. At present, 80% of the seats belong to season ticket holders. The bull ghting ring also has a Horse Arena, a Towing Arena
an in rmary (which can be reached directly from the bullring), a chapel and a bull ghting museum, that are open to the public. Currently, the owner of the bull ghting ring is the regional community government of Madrid, but various private companies manage it.

All the seats are numbered and at the same time grouped in the following three main areas: Shade
Sun and Shade Sun .Each of these areas is divided into several sections or Tendidos. The Shade is divided into ve Tendidos: 9,10,1,2 and Preferente .The Sun and Shade is divided into Two Tendidos: 8 and 3 and the Sun is divided into four Tendidos: 7,6,5 and 4.

Each Tendido is divided into seating categories:
vip category: the three rst rows are: barrera (barrier), contrabarrera (front row) and delantera baja (second row) 1 Category: row 1 to 14 2 Category: rows 15 to 27 3 Category: gradas
4 Category: andanadas

tail of bull: delicious traditional dish of the Spanish gastronomy
Ingredients: bull's tail in pieces, flour, olive oil, garlic, onion, carrot, tomato sauce, water, salt
cola de toro: delicioso plato tradiconal de la gastronomia española
Ingredientes: cola de toro en trozos, harina, Aceite de oliva, ajo, cebolla, zanahoria, salsa de tomate, agua, sal