Cured bovine tongue

The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 1kg units. Also the fillet of our cows, is characterized by tenderness, character and a lot of taste. This cut is fresh frozen at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.

Enjoy our delicious ox cured ham croquettes, with a fine bechamel and made with cecina powder, an artisanal drying and texturing process. Perfect for an aperitif, an entrée or for the enjoyment of the little ones of the house. Vacum bag 640 g (16 x units of 40 g).

A unique gift, our box is composed of 1 matured cutlet of working cow of 1.2 kgs, 4 medallions of beef tenderloin of 200 grs / ud deep-frozen, 1 chorizo of ox and 1 sausage of ox,1 envelope of cured ham beef of 100 grs, 1 can of ox tripe and 1 jar of beef black pudding. Indispensable for special occasions.

Discover our lacquered ox shank, an exceptional piece that comes from the ox's leg. Its flesh, rich in collagen, is extremely gelatinous and mellow, offering a unique gastronomic experience. With an approximate weight of 5 to 6 kilos, it is perfect for sharing between 4 and 6 people. Once cooked, you only need to heat it to enjoy it, making it the ideal choice for this Christmas.

This steak cut represents one of the most extraordinary products of El Capricho: Cows with th perfect morphology for excellent meat quality. Animals that are pampered day after day and fed in a natural way. This cuts contain a high content of intramuscular fat, which makes a steak what it should be. The maturation is individualized to each piece and can reach up to 50 days. A taste bomb.

“Don’t remove the tartar!” my father used to tell me when I was working with that walnut barrel. If you climbed inside, it was as if you were observing the universe on a clear summer night; that thin layer that formed, perhaps from the tartaric acid, shone in a special way and subtly insulated the wine from the wood.

The vat was filled with prieto picudo and mencía grapes from the highest vineyard planted by my grandfather, Segundo Gordón. It fermented slowly yet intensely, producing fresh and light wines, easy to drink, with a velvety elegance. That is why my father named it La Perla, perhaps because it was the barrel we had the highest hopes for…

93/100 points in the Parker Guide

Hard stone that holds the secret of the past, I await your gaze to revive. Just as memories are the fossils that describe our past, dreams are the hope that exists as pure possibility. If you contemplate me you will understand our place on the planet. A design by Santos Bregaña under the watchful eye and advice of Bodega El Capricho.

This cut comes from the front hand. The pieces of our oxen weigh an average of 8 kg, but we sell it in indovidual filets. It is a very tender meat and very juicy to roast or fry even for tartare.

The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 1kg units. The age of the Oxen, besides the tenderness, provides the fillet with character and a lot of taste. This cut is fresh frozen (air shock frozen with the latest technology) at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.

Valdecedín is the highest plot with more than 800 meters. At the top of a small hill, it receives gusts of wind and suffers frost first. Its cherry red color brings back memories of my childhood when I took care of the more than 50 cherry trees that were next to the vineyard. It has been 90 years since Segundo Gordón planted this vineyard of more than one hectare in centennial land that gives it a serious character and promises a long life.