EL CAPRICHO’s new image It has been many months since we began the difficult task of changing our product image, and looking back at the long road we have travelled, we are enormously satisfied with the results. Many thanks to the design company Lavernia &...
How to slow cook your boneless short ribs Boneless short ribs For cooking at low temperatures or stewing. This piece comes from the skirt, from between the fifth and eighth rib. It is a piece between 1 and 2kg, and comes ready boned. It is full of beautiful marbled...
Breaded pan fried Ox Shoulder stuffed with blue cheese and caramelized onion Shoulder This cut comes from the forequarter. It is very tender, juicy meat and is very good for making steaks, steak tartare and roasts. For roasting, it is good if it has a good layer of...
Cecina or salt beef is a silent product from the past, but today the world is turning its gaze on it.The elimination of water from food by simple air-drying, sometimes accelerated by the heat of the sun, was one of the first methods of conservation deliberately used...
Some time ago a friend came to visit, and she said something that I have thought about many times since; “There are not many places where there is such direct contact between a product and the people who consume it.”That comment of hers, apparently so light and...
Many people ask us what the secret of a good hamburger is, and the answer is very simple; the secret is in the meat it’s made with. Our hamburger comes from the essential, from the deepest, from the past, from the selection of the best native Iberian breeds, breeds...
Every month of february -for 17 years- we elaborate a gastronomic menu taking a tour around all the different cuts of the ox. We enjoy preserving this tradition, which is like a celebration of the ox. José Gordón has travelled to a different country every year with...
