PREMIUM MEATS EL CAPRICHO DE LEON
YOU WILL FIND THE BEST QUALITY IN EL GAUCHO
The story of El Capricho begins at the beginning of the 20th century, when Segundo Gordón, José's grandfather, opened a winery in a cave that he himself dug in the land of Jiménez de Jamuz where he could practice his passion: winemaking. On summer days it also served as a picnic area and jugs of fresh wine arrived accompanied by garden salads, delicious free-range egg omelettes, cheese and homemade sausages that locals and tourists enjoyed on bright afternoons that were often They lasted until dawn. The spirit of those first days is burned into the walls of our cave, which today, as then, continues to be a place for meeting, conversation and enjoyment around the best products.
The life that the animal led in the field, the food it was provided and also its character influence the evolution of the meat, its greasiness and texture, even the nuances of its flavor.
Fire reveals all the virtues of the meat, discovers the flavors that were brewing inside for so long.
It gives meaning to the work and time invested in the field and during the maturation process.
When the time comes, everything must live up to the effort made. It will be necessary to prepare a good ember of wood or oak charcoal and spread it on the grill.
The maturation process of the pieces can last weeks, even months depending on what each piece requires. It is necessary to know the meat and pay attention to what it is telling us to know with certainty when it will be ready for the fire.
And at El Gaucho we know well what we cook.
