{"id":4076,"date":"2022-05-15T12:09:00","date_gmt":"2022-05-15T10:09:00","guid":{"rendered":"https:\/\/www.carnicaselcapricho.com\/distributor-select-meat-2\/"},"modified":"2026-05-21T10:02:49","modified_gmt":"2026-05-21T08:02:49","slug":"distributor-select-meat","status":"publish","type":"page","link":"https:\/\/www.carnicaselcapricho.com\/en\/distributor-select-meat\/","title":{"rendered":"C\u00e1rnicas EN 2"},"content":{"rendered":"\n
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A CELEBRATION OF MEAT<\/h3> <\/div>\n<\/div>\n\n
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Our distributor of select ox and beef meats is a space for creativity.<\/h1>\n

An idea, a passion that little by little turned into an obsession, an obsession with this animal, the ox.<\/p> <\/div>\n<\/div>\n

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\n \n History <\/a>\n <\/div>\n <\/div>\n\n\n
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\n \n Facilities <\/a>\n <\/div>\n <\/div>\n\n\n
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\n \n Quality <\/a>\n <\/div>\n <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n
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HISTORY OF \u201cEL CAPRICHO\u201d<\/h2> <\/div>\n<\/div>\n\n
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I\u2019m Jos\u00e9 Gord\u00f3n, and I run a steak restaurant and distributor of select meats, in a town in Le\u00f3n province called Jim\u00e9nez de Jamuz.<\/span><\/p>\n

It is located in an area of wonderful clay soil that means you can hollow caves out of the rocks, and in one of them is El Capricho.<\/span><\/p>\n

I was born and raised in this town, in a lowly farming family I enjoyed a rural childhood in contact with nature I consider myself to be rooted to the land here and its customs and I have great respect for what we produce.<\/span><\/p>\n

That respect for authenticity has led me further in my quest for meat and how to dry-age it.<\/span><\/p>\n

At a very early age, when I was twelve years old, I started my first agricultural studies, and finished them in the training centre in Heras, Cantabria. There we had a large area of \u200b\u200bland for carrying out tests with the crops, our own livestock and an insemination centre. There I came into contact with the huge stud bulls, which were treated like gods.<\/span><\/p>\n

Then in the Basque Country, I caught the bug from the culture they have there for red meat and for the way they treat it, dry-ageing it in cooling chambers for up to 25 or 30 days. In addition to this, my family had a vineyard where we made and sold the wine; in summer we had wonderful Spanish omelettes, with free-range eggs, and potatoes and vegetables from the garden. We used to make sausages and cured meat from our own pigs, which were never given animal feed. Then a relative, who had returned from living in Argentina and was an expert in grilling meat, gave me some advice about the art of the barbeque.<\/span><\/p>\n

I started incorporating the first veal and beef cuts onto our little menu in the restaurant , and I used them to first start experimenting with dry-ageing meat.<\/span><\/p>\n

Along the way, in all those years of hard work we have learned and researched, expanding what we knew about meat and putting it into practice at El Capricho.<\/span><\/p> <\/div>\n<\/div>\n\n

\n
\n \"Jos\u00e9 \n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
\n
\n
\n \n
\n
\n

Convinced that the character of each animal is reflected in the quality of its meat, Jos\u00e9 Gord\u00f3n has developed a philosophy which he has shaped every day with passion for more than three decades.<\/h3> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n
\n
\n
\n \n
\n
\n

FACILITIES<\/h2> <\/div>\n<\/div>\n <\/div>\n <\/div>\n \n
\n
\n

C\u00e1rnicas El Capricho est\u00e1 ubicada al lado de una calzada romana en la antigua V\u00eda de la Plata a su paso por la localidad de Valderrey en la provincia de Le\u00f3n, en un entorno de viejos encinares.<\/p>\n

Nuestras instalaciones conjugan 1.200 m de sala de despiece, c\u00e1maras de maduraci\u00f3n, de salado y secado de cecinas y espacio de ultracongelaci\u00f3n entre otros.<\/p>\n

Disponemos tambi\u00e9n de una bodega natural acondicionada para el envejecimiento de la cecina. Un espacio que nos permite volver a los inicios, a la tierra, a la lentitud. Una bodega donde se une la humedad que da la tierra, la que da el tiempo, con las temperaturas constantes perfectas para la maduraci\u00f3n, precisamente porque nada influye del exterior, porque estamos debajo de la tierra. Y ah\u00ed s\u00f3lo hay calma.<\/p> <\/div>\n<\/div>\n <\/div>\n

\n <\/div>\n <\/div>\n <\/div>\n
\n <\/span>
\n
\n <\/div>\n
\n \n
\n
\n

QUALITY<\/h2> <\/div>\n<\/div>\n\n
\n
\n

We have a rigorous quality control of the food that we give to our animals, monitoring their health and treating their ailments naturally, avoiding antibiotics and anti-inflammatories, in a commitment to an organic, natural, healthy life. Quality is the hallmark of our whole project.<\/p>\n

In our select meat distributor, the strictest quality controls are applied through the implementation of a Self-control of Hazard Analysis and Critical Control Points (HACCP).<\/p>\n

We are currently involved in the implementation of the IFS Food certification, a food safety standard recognized by the Global Food Safety Initiative (GFSI). <\/p>\n

We also have a Level 2 Specific Self-Control System for the international export of our products, in addition to being part of the Cecina de Le\u00f3n Protected Geographical Indication (PGI).<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

A CELEBRATION OF MEAT Our distributor of select ox and beef meats is a space for creativity. An idea, a passion that little by little turned into an obsession, an obsession with this animal, the ox. History Facilities Quality HISTORY OF \u201cEL CAPRICHO\u201d I\u2019m Jos\u00e9 Gord\u00f3n, and I run a steak restaurant and distributor of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4076","page","type-page","status-publish","hentry","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\n\u25b6 Distributor of select meats | C\u00e1rnicas El Capricho<\/title>\n<meta name=\"description\" content=\"\u2705 C\u00e1rnicas El Capricho are producers and distributors of ox meat and beef, committed to a quality restaurant business.\ud83d\udc02\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.carnicaselcapricho.com\/distribuidora-de-carnes-selectas\/\" 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2"}]},{"@type":"WebSite","@id":"https:\/\/www.carnicaselcapricho.com\/#website","url":"https:\/\/www.carnicaselcapricho.com\/","name":"C\u00e1rnicas El Capricho","description":"Distribuidora de carne de buey y vaca","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.carnicaselcapricho.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"}]}},"builder_content":"<h3>A CELEBRATION OF MEAT<\/h3>\n<h1>Our distributor of select ox and beef meats is a space for creativity.<\/h1> <p>An idea, a passion that little by little turned into an obsession, an obsession with this animal, the ox.<\/p>\n<a href=\"https:\/\/www.carnicaselcapricho.com\/en\/distributor-select-meat\/#history\" > History <\/a>\n<a href=\"https:\/\/www.carnicaselcapricho.com\/en\/distributor-select-meat\/#facilities\" > Facilities <\/a>\n<a href=\"https:\/\/www.carnicaselcapricho.com\/en\/distributor-select-meat\/#quality\" > Quality <\/a>\n<h2>HISTORY OF \u201cEL CAPRICHO\u201d<\/h2>\n<p>I\u2019m Jos\u00e9 Gord\u00f3n, and I run a steak restaurant and distributor of select meats, in a town in Le\u00f3n province called Jim\u00e9nez de Jamuz.<\/p> <p>It is located in an area of wonderful clay soil that means you can hollow caves out of the rocks, and in one of them is El Capricho.<\/p> <p>I was born and raised in this town, in a lowly farming family I enjoyed a rural childhood in contact with nature I consider myself to be rooted to the land here and its customs and I have great respect for what we produce.<\/p> <p>That respect for authenticity has led me further in my quest for meat and how to dry-age it.<\/p> <p>At a very early age, when I was twelve years old, I started my first agricultural studies, and finished them in the training centre in Heras, Cantabria. There we had a large area of \u200b\u200bland for carrying out tests with the crops, our own livestock and an insemination centre. There I came into contact with the huge stud bulls, which were treated like gods.<\/p> <p>Then in the Basque Country, I caught the bug from the culture they have there for red meat and for the way they treat it, dry-ageing it in cooling chambers for up to 25 or 30 days. In addition to this, my family had a vineyard where we made and sold the wine; in summer we had wonderful Spanish omelettes, with free-range eggs, and potatoes and vegetables from the garden. We used to make sausages and cured meat from our own pigs, which were never given animal feed. Then a relative, who had returned from living in Argentina and was an expert in grilling meat, gave me some advice about the art of the barbeque.<\/p> <p>I started incorporating the first veal and beef cuts onto our little menu in the restaurant , and I used them to first start experimenting with dry-ageing meat.<\/p> <p>Along the way, in all those years of hard work we have learned and researched, expanding what we knew about meat and putting it into practice at El Capricho.<\/p>\n<img src=\"https:\/\/www.carnicaselcapricho.com\/wp-content\/uploads\/2020\/04\/firma-jose-gordon-210x83.png\" width=\"210\" height=\"83\" title=\"Jos\u00e9 Gord\u00f3n sign\" alt=\"Jos\u00e9 Gord\u00f3n sign\" srcset=\"https:\/\/www.carnicaselcapricho.com\/wp-content\/uploads\/2020\/04\/firma-jose-gordon-210x83.png 210w, https:\/\/www.carnicaselcapricho.com\/wp-content\/uploads\/2020\/04\/firma-jose-gordon-300x119.png 300w, https:\/\/www.carnicaselcapricho.com\/wp-content\/uploads\/2020\/04\/firma-jose-gordon-350x139.png 350w, https:\/\/www.carnicaselcapricho.com\/wp-content\/uploads\/2020\/04\/firma-jose-gordon-180x71.png 180w, https:\/\/www.carnicaselcapricho.com\/wp-content\/uploads\/2020\/04\/firma-jose-gordon.png 412w\" sizes=\"(max-width: 210px) 100vw, 210px\" \/>\n<h3 style=\"text-align: center;\">Convinced that the character of each animal is reflected in the quality of its meat, Jos\u00e9 Gord\u00f3n has developed a philosophy which he has shaped every day with passion for more than three decades.<\/h3>\n<h2>FACILITIES<\/h2>\n<p>C\u00e1rnicas El Capricho est\u00e1 ubicada al lado de una calzada romana en la antigua V\u00eda de la Plata a su paso por la localidad de Valderrey en la provincia de Le\u00f3n, en un entorno de viejos encinares.<\/p> <p>Nuestras instalaciones conjugan 1.200 m de sala de despiece, c\u00e1maras de maduraci\u00f3n, de salado y secado de cecinas y espacio de ultracongelaci\u00f3n entre otros.<\/p> <p>Disponemos tambi\u00e9n de una bodega natural acondicionada para el envejecimiento de la cecina. Un espacio que nos permite volver a los inicios, a la tierra, a la lentitud. Una bodega donde se une la humedad que da la tierra, la que da el tiempo, con las temperaturas constantes perfectas para la maduraci\u00f3n, precisamente porque nada influye del exterior, porque estamos debajo de la tierra. Y ah\u00ed s\u00f3lo hay calma.<\/p>\n<h2>QUALITY<\/h2>\n<p>We have a rigorous quality control of the food that we give to our animals, monitoring their health and treating their ailments naturally, avoiding antibiotics and anti-inflammatories, in a commitment to an organic, natural, healthy life. Quality is the hallmark of our whole project.<\/p> <p>In our select meat distributor, the strictest quality controls are applied through the implementation of a Self-control of Hazard Analysis and Critical Control Points (HACCP).<\/p> <p>We are currently involved in the implementation of the IFS Food certification, a food safety standard recognized by the Global Food Safety Initiative (GFSI). <\/p> <p>We also have a Level 2 Specific Self-Control System for the international export of our products, in addition to being part of the Cecina de Le\u00f3n Protected Geographical Indication (PGI).<\/p>","_links":{"self":[{"href":"https:\/\/www.carnicaselcapricho.com\/en\/wp-json\/wp\/v2\/pages\/4076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.carnicaselcapricho.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.carnicaselcapricho.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.carnicaselcapricho.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.carnicaselcapricho.com\/en\/wp-json\/wp\/v2\/comments?post=4076"}],"version-history":[{"count":10,"href":"https:\/\/www.carnicaselcapricho.com\/en\/wp-json\/wp\/v2\/pages\/4076\/revisions"}],"predecessor-version":[{"id":8089,"href":"https:\/\/www.carnicaselcapricho.com\/en\/wp-json\/wp\/v2\/pages\/4076\/revisions\/8089"}],"wp:attachment":[{"href":"https:\/\/www.carnicaselcapricho.com\/en\/wp-json\/wp\/v2\/media?parent=4076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}