The meat, in "El Capricho", is religion. Veal, working cow and ox (real ox) are coveted pieces that José comes to collect in forgotten villages and fairs in the northern mountains, engaging in this seeking one third of his life.
         
         
Some specimens enjoy a retire of up to three years living "a bull's life" to be slaughtered with due dignity.
         
         
The fruits ripen in El Capricho for weeks to reach the tenderness, flavor and aroma required in the table of "El Capricho" where often the Master himself officiates ritual cutting.
         
         
It's exciting to hear José talk about "nobility of the animal," "mineralization protein," "elegance of fatty acids ... Technique and art in the service of a passion. The passion to share, in the opinion of the prestigious magazine "Time", the best beef in the world.