This wine is the result of the reactivation of old vineyards, most of which are over a hundred years old. The vineyards, cultivated with the traditional methods of organic farming, produce the grapes Mencia, Garnacha and Prieto Picudo. The result is a fine and fruity wine, where red and ripe fruit and wild aromas stand out. The wine matures for 12 months in French oak and is the ideal accompaniment to our meat.
Iberic cow fillet
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.
Defrost 24/48 hours in refrigerator. Remove from the vacuum bag 2-3 hours before your roast. Depending on the recipe used it has to be cut in one way or another, ideal for roasting whole roastbeef type, for grilled medallions, even for tasty steak tartare. You can watch an explanatory video on our youtube channel.
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. Tray of 200 g (8 x units of 25 g).
Tripe is made from the two stomachs of the animal, the reticulum and the omasum. It is particularly delicate, di_ering from the tripe of younger animals. It can be made into slow-cooked traditional stews served in a paprika sauce. They have a special tenderness differentiating itself from the tripes of younger animals.
A unique gift. Pieces made by hand with beech, cherry and jatoba wood and exclusively for ELCAPRICHO. Who better knows the weather than the trees, noble wood trees with which our boards are made. They are handmade boards of wood to testa, conceived to resist the passage of time.
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.
We select only the top loin of unique animals both for the nobility of their character and for the complexity of nuances, animals where age, nobility, work, texture and flavor are combined, the elegance and subtlety of their fats are lengthened on the palate transmitting an unknown experience and difficult to forget.
El orujo es pausa, es detenimiento... Al igual que nuestros bueyes es tiempo y lentitud. Es mimo y cuidado; es paciencia y espera para que el finísimo hilo vaya llenando poco a poco la vasija... es aroma de tierras austeras, de la paja de trigo de secano que se ponía en el fondo de la alquitara para que no se pegara el hollejo... Es magia, compañero del fuego, del café y de las frutas y de mil y un sabores. Es danza e invocación de meigas, de risas y conversación alrededor de una mesa.
Kidney fat is the most delicate fat of the animal. We get it by melting it at low temperature so as not to damage its structure, as they are fats of the highest quality. They are fats that have accumulated slowly over the years with an almost absolute hormonal cleansing that makes it unique.
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.