The Capricho

José Gordón recognizes that his passion for oxen has become the obsession of his life. This cattle farmer, butcher, griller, hostel and winemaker Leonese has converted the cave-winery that his grandfather excavated on the hillsides that protect Jiménez de Jamuz at the 'El Capricho' roam, to which they pilgrim diners from all corners of the world looking for the one they have recognized as "the best chulet in the world." He himself accompanies the animals in his last years in the field, decides the maturation times of each piece and pays tribute to them in a menu that is an exaltation to this beef. Alubias de La Bañeza, callos de buey, un cod ajoarriero o una anas de frog. They are recipes that have a reserved chapter in the letter. The vegetable section allows you to choose from roast red peppers, spinach sauté with butter and nuts, onion to rescoldo, roasted eggplant or fried yuca, among other options. Being the ox, where El Capricho offers, in any case, a wide range of dishes. Starting with the sausages - the restaurant also sells them online, in addition to the hotel and tides - its cecina with a minimum of three years of healing in the winery has a certain reputation, without excluding the curated language - adobada, cooked and with a touch of humour -, the morcilla, the chorizo or the salchichon. The Capricho gathers in his letter from a carpaccio de llana (cut that comes from the front hand of the animal) matured 180 days with oil and salt or this same piece presented in tataki with fermented radishes to a low thumbnail with almadraba tartar - recipes that show that Gordón likes to travel - or his classic steak hip tartar. The guest will have to choose from five options: cow, for 60 euros a kilo, and if this animal is premium, it goes to 85 euros; ox, for 96, which if premium costs 120 or, at most, the ox chops José Gordón Selection listed at 160 euros a kilo. The customer, who is made clear that the best piece is the latter, is shown in crude at the beginning of the meal. When it is already roast to the table - after the entrants you have asked for - it is cut in front of it at an auxiliary table, while the living room team tells you about the age of the animal, the time of maturation, the veiling of the meat, the fat - which they recommend -... Sometimes - when the command contains the most luxurious pieces - it is Gordon himself who is responsible for the cutting and explanations. With these old oxen and cows it produces a number of high quality products: cured ox tongue, chorizo, salchichon, morcilla, or pate. But above all, the cecina stands out, one of the best, if not the best, found in Spain. It has three categories, but the fundamental one is the so-called "Premium," much more expensive than the others but of a truly exceptional quality. This cecina, like the other products and meat (chops, solomiles and even hamburgers) can be purchased directly on the El Capricho website, with shipments anywhere on the peninsula. The cecine can be purchased in whole or already sliced pieces, in vacuum envelopes of 100 and 250 grams. Its price is high because it is a very low product that is obtained from a single ox muscle. From each animal you only get about 8 kilos of cecina, and you can only get one fifth of the animals Gordon handles. The pieces are made in a artisan way, cured in salt embadurnate then with butter from the same ox so that they do not dry. Its great fat infiltration and its complexity of flavors define its exceptional quality. Just tempered the envelope at room temperature a half hour before eating it and it's ready to enjoy a great snack. It is good to water the cecina slices with a chorrito of good extra virgin olive oil. .

Phone:+34 987 66 42 24

Links:bodegaelcapricho.com

Latitude:42.271162·Longitude:-5.933495