Cuchillo Colección León

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.

Enjoy the cut of the noblest piece of beef and one that has the highest degree of maturity. The maturation is carried out for each piece according to a few individual parameters: These include breed, age, intramuscular fat, etc. All the Chuletas on offer have the El Capricho seal of quality. You always receive guaranteed quality - José Gordón stands for this with his name.

Also a piece from the rib. It is characterized by its marbling and the correspondingly very pleasing taste. The best results are achieved if you prepare this cut with the so-called low cooking method / slow cooking. This cut is offered ready-to-cook on the bone in 1kg to 2kg units. Fresh frozen product.

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.

Cut from the part of the low back, boneless sirloin. They are cows with a great hormonal cleanse, since they have not given birth at least in the last year; hormonal cleansing that brings it closer to the ox in the sense that both animals have a meat and fat without this alteration. The maturation is individualized to each piece and can reach more than 90 days.

Our skins are unique and one of a kind - every cow hide is unique. Each one has its own personality and this is expressed in every single product. Not only the beauty but also the dimensions of the cow hides are unique. Approx. 2,5 x 2,3 meters. With the purchase of one of these skins you own something impressive and large. We have different colours on offer. Choose the colour you like best.

The picanha is located in the leg, specifically at the end of the silverside and below the rump. It is a muscle that joins the leg to the saddle. It is a very small cut; you can get two pieces, of approximately 3 kg each from each animal, and it is highly prized because it has a high percentage of fat marbling and is very tender and tasty. It is great for barbequed fillets, steak tartare or tataki.

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.

Cut from the part of the low back, boneless sirloin. Premium quality meat from Oxen older than 4 years. This cut of meat is characterised by a high marbling as well as a distinctive taste and a grandiose texture. Individually and by hand selected aging. You receive the cuts at the peak of the aging process.

The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 200 grs 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.