Iberic cow fillet

Our beef tongue has a traditional process The product is salted, marinated and then cooked in whole pieces according to an old traditional process. It is best to eat the product cut into very thin slices. You can enjoy it pure or marinated in a little oil and vinegar. A wonderfully uncomplicated starter or snack at any time of the day. The complex aromas develop best at room temperature.

The snout of our oxen is a very gelatinous meat with very little fat, ideal for traditional stewing with tomato and onion, combined with tripes and ox legs. We present it in pieces of about 2 kilos. 

 Beef trotter is thick, around 1,5 kilogrames debonned, robust and friendly. It has borne the weight and life of the animal; it is full of collagen and is smooth and delicate in the mouth. It opens the doors to a whole world in the kitchen.

The authentic flavors of our house in a single box: 1 premium beef chop of 1.5 kg,4 beef tenderrloins of 200 g / ud deep-frozen, 1 beef chorizo, 1 beef sausage,1 envelope of beef cured ham of 100 g, 1 x bottle of red wine El Chano,1 x can of stewed ox tripe and 1 jar of ox black pudding. Ideal for special occasions.

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. 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.

The typical taste of the Chorizo is due to the balanced mixture of beef and the tasty fat of the local Iberico pig. The sausage is then dry aged according to old Leonesian tradition and seasoned according to an El Capricho recipe. A wonderful delicatessen delight.

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.

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.