Best sellers

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.

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 one of our most special recipes from the Restaurant Bodega El Capricho, a dish made with the best meat from the hip of our oxen that we carefully clean so that it does not have any fabric, fat only pure meat, we also add the best selection of the rest of the ingredients, ready to consume. Made with exclusive recipe from our restaurant. An incoming that will not leave any guest indifferent. 

If you love stews, then this is your meat. Your ideal cut. Due to its high collagen content, it is a predestined cut for braising. Available in 1kg units.

General information: It is one of the top products from the province of Leon. The worldwide known Cecina de Leon - dried beef. Low in protein and fat. Ideal for the beginning of a lunch or dinner or as an exclusive companion to a snack.

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.

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.

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.

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.

It is one of the top products from the province of Leon. The worldwide known Cecina de Leon - dried beef. This Cecina with the quality label "Premium" matures up to 4 years in José Gordón's cellar until it is ready for sale. Also a top product of enormous complexity that surprises all palates.

Animals that are pampered day after day and fed in a natural way. This cut from about 1 k also contains the tenderloin attached, and a high percentage of intramuscular fat, which makes a steak what it should be. A taste bomb. You also get this cut at the peak of the meat maturation - matured on the bone. The maturation is individualized to each piece and can reach up to 30 days.

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.