1.0Cárnicas El Caprichohttps://www.carnicaselcapricho.com/en/adminhttps://www.carnicaselcapricho.com/en/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="f8Kpknuqkn"><a href="https://www.carnicaselcapricho.com/en/project/ox-leg/">OX LEG</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.carnicaselcapricho.com/en/project/ox-leg/embed/#?secret=f8Kpknuqkn" width="600" height="338" title="“OX LEG” — Cárnicas El Capricho" data-secret="f8Kpknuqkn" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.carnicaselcapricho.com/wp-includes/js/wp-embed.min.js </script> https://www.carnicaselcapricho.com/wp-content/uploads/2022/04/PIERNA-DE-BUEY.jpg15001318This cut comes from the rear leg of the animal, and in this case we get cuts that we use to cure and make our salt beef cecina, but the leg can be cut up for some very interesting cuts for catering and butcher’s shops. Our legs can weigh up to 120 Kg, so they […]