Ox fillet medallions

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.

The salchichón is sold in pieces of about 500g. The ox meat is mixed with the meat of local Asturian-Celtic pigs to obtain a delicious farce with a slightly peppery taste, which makes the Spanish salami so unique. The product is air-dried according to the old Leonesian tradition.

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.

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.

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.

Enjoy our book of recipes, english version, for the most significant dishes of our house. A small sample of our doing and with the tricks of José Gordón in the kitchen. Indispensable in your library.

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.

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 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.