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Despiece Cárnicas El Capricho EN


The life of the animal, the land, the countryside, food, care, energy, us ÔÇŽ everything is linked by a thin thread that influences its meat, its butteriness, its texture, even the nuances of its flavour.



Before explaining the ageing process, I want to emphasize some things that are very important for me: in the ´Čürst place, transport. We have slaughtered oxen with carcas- ses weighing up to 1,200 kg, which means live weights greater than 1,700 kg.

I try to get them to the abattoir the day before, and make sure that they are comforta- ble, with water and straw, because the journey always stresses them. Stress is one of the great enemies of good meat, since it causes blockages of blood vessels, so that the blood does not ´Čéow, staying in the muscle and giving rise to what we here call ÔÇśfeverÔÇÖ or ÔÇśblushingÔÇÖ. the meat darkens, loses ´Čéavour and the cuts of meat stick to your hands.

It is also therefore necessary to suggest that the abattoir employees should not use cattle prods with the animals, because a digni´Čüed death is paramount not only from the ethical aspect but also from the perspective of the quality of the meat.


Once we have the carcass, it is hung by the heels for at least ten days, at between 3 and 8┬║C This is where the ageing work begins. I try to age the carcass, with the kidney area that protects the sirloins, for between 15 or 20 days. Dry ageing is a drying, softening process that will contribute the marbling of subcutaneous fats towards the interior, giving more buttery meat.

I try to age each piece individually, depending on factors such as the fat, weight, character of the animal and so on, in some cases ageing the meat for almost 200 days.

To try to reach these limits in ageing, the right climate must ´Čürst be created with a temperature that is as constant as possible, and never warmer than three degrees. We must also judge the humidity, which allows us to calculate the liquids over time. In other words, if we dry the meat very quickly we also lose the liquid very quickly, and we will not be able to get the same texture or unctuousness. Finally, we also add the daily monitoring and cleaning of the meat surfaces, and then the main part of the work is done.



The cut of the meat is very important; cutting clean surfaces, and not leaving hollows where a lot of moisture can accumulate.

I dress the forequarters almost immediately to make our wonderful oxburgers, and I hang the legs for around 20 or 30 days; I take out pieces from them that I use to make cecina, cured sometimes for over more than 4 years. I also get three interesting cuts: the rump cap, ox eye and rump steak. These cuts are great for grilling, and even for cooking at low temperatures.

I dry-age the ´Čéanks for about 45-80 days, depending on the animal. From there I get two exceptional pieces: the ´Čéank steak and the rib strip, with which all kinds of wonders can be done. The ´Čéank steak, which is the tip of the ´Čéank, is very good for grilling.


Freezing is the only system that can ensure that the flavour, colour, natural smell and appearance of the product do not differ from the fresh product.

We use cryogenic systems, with pressurized nitrogen, which comes into direct contact with the meat product and forms an inert atmosphere around it, without leaving residue or altering its organoleptic condition.

When the freezing is extremely fast, as in our case, microcrystals form inside and outside the cell, balancing concentrations of liquid and preventing dehydration. This prevents breakage and loss by dehydration, ensuring the taste and appearance of the fresh product once defrosted.

It is the best guarantee of hygiene and quality.



Cecina or cured ox is a dish ´Čüt for kings, obtained from those of our animals which have accumulated the magical marbling of fat that melts in the mouth and ´Čéoods our palate with ´Čéavour and undertones. The legs of our oxen are carefully cut up after 40 days dry-ageing and we take three cuts – topside, silverside and knuckle – we cover them in a mountain of salt and wait as long as the Master Curer thinks is right for each piece.

Then the ´Čürst drying phase begins and the meat must settle at a constant temperature and controlled humidity for about 6 months.

In the last drying process, in our family wine cellar, the MasterÔÇÖs art and knowledge for controlling the speed and direction of drying combines with the fat from the ox that will protect the surface.

Slow ageing, sometimes up to 4 years, is the perfect ally for achieving a sublime product. We serve it in whole pieces, in wedges or thinly sliced.


Remaining faithful to our philosophy, all our products, chorizo, salchich├│n, tongue and blood pudding are made as they were in the past, with time, patience and the ´Čünest ingredients, to obtain these ´Čéavors of yesteryear, of the countryside.



Always made with meat from our oxen, this line of products comes from our desire to innovate and create ready-to-eat dishes.

From tinned tripe to our famous blood pudding, without forgetting our creamy croquettes made with cecina (cured ox) powder.

Our suppliers are small companies that take as much care of the product as if they were at cooking at home.

Our ready-to-eat products originate from that relationship, with the same passion for slow food that our clients value.


This new project has come from wanting to bring El Capricho to your home and is a project in constant evolution, with the creation of new products.

We make traditional dishes daily without any preservatives and pack them in modi´Čüed atmosphere packaging so that they arrive on your table as fresh as when they were cooked.

Lasagna, Bolognese sauce, meatballs… all the great traditional dishes, ready to eat.

Savour all the power of our oxen in these dishes.


The “El Chano” project comes from the recovery of our old vineyards, most of them centuries-old and all with free-standing goblet-pruned vines, in the middle of the Jamuz Valley.

We use traditional organic viticulture techniques in our vineyards to produce Menc├şa, Garnacha and Prieto Picudo grapes, which offer us ´Čüne, fruity wines full of the ripe red and black fruit, as well as wild ´Čéavours and a slightly mineral aftertaste. They are medium bodied wines with a touch of tannin, as they are aged in French oak barrels for 12 months.

These wines come from vineyards that lay abandoned for more than 20 years, which meant that the soil stayed intact and full of intense bioactivity.

We have developed our own range of wines, and apart from El Chano, we produce Valdeced├şn and Vi├▒a de Uta.


This section is the result of our incessant search to work with people who love the land and authentic craft products.

We search for small artisan workers who understand the value of the old, the rustic, the real, and then we sit down to chat with them and create unique objects.


“The cook’s dilemma: The sad poet writes poems and makes you cry. The sad painter paints pictures and moves you. The sad musician composes songs and makes you sing. The sad cook… is forbidden to cook”

Gast├│n Acurio

Refrigerated and frozen service

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C├írnicas “El Capricho” ha sido beneficiaria del Fondo Europeo de Desarrollo Regional cuyo objetivo es mejorar el uso y la calidad de las tecnolog├şas de la informaci├│n y de las comunicaciones y el acceso a las mismas y gracias al que ha [descripci├│n de la operaci├│n] para [la mejora de competitividad y productividad de la empresa]. [Fecha de la acci├│n]. Para ello ha contado con el apoyo del [nombre del programa] de la C├ímara de Comercio de [nombre de la C├ímara].

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