Description

The jerky is a flagship product in the traditional cuisine of Leon. Snack in the medieval kings, their use becomes popular in the sixteenth and seventeenth centuries. 95% of the cured meat is eaten in Spain is made in Leon. It boneless beef, for whose preservation is subjected to a lengthy process salting and air-cured tobacco and smoke from oak wood or oak. The parts used are the cover, the contras and the stifle that come from the hindquarters of the carcass. The animals have carefully selected a minimum age of five years and a minimum weight of 1000 kg. It is a healthy food for its concentration of monounsaturated fatty acids, of delicate texture and intense flavor and aroma. It is consumed directly from the piece, cut into thin slices.

The specialty of "El Capricho" is the jerky of ox. It's an animal that due to the mechanization of farming is dying out. Each issue of race is selected for their individual conditions: origin, nobility, power, age, weight ... looking for a unique product of a unique quality.

PREMIUM

Rigorous selection of pieces. Steers adults between 1000 and 1500 kg. Cures over two years. High levels of intramuscular fat infiltration. Aged at the cold chamber.

EXTRA

Rigorous selection of pieces. Steers adults between 1000 and 1500 kg. Cures over two years. Levels of infiltration of intramuscular fat lower. Aged at the cold chamber.