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EL CAPRICHO Spanish Extra Ox Cured Ham is a premium Spanish cured beef ham, produced by the legendary brand El Capricho, based in León, Spain.
The unique feature of this product is that it is made not from pork, but from high-quality beef, crafted using traditional methods.
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Rare Breed: The ham is made from the Rubia Gallega (Galician Blond) cattle breed. This is an ancient indigenous Spanish breed renowned for its exceptional meat quality and abundant marbling.
-
Grass-Fed & Slow-Grown: These cattle are raised on El Capricho's own farms and are raised for over 5 years. This extended grass-fed period allows the beef to develop a much richer and more complex flavor.
The production of this product is a testament to tradition and time:
-
Dry-Aging: It first undergoes 40 days of dry-aging.
-
Salting: It is then salted.
-
Drying & Maturation: This is followed by 6 months of controlled temperature and humidity maturation.
-
Extended Cellaring: Finally, it undergoes a slow aging process lasting up to 4 years in the El Capricho family's cellars. During this long period, the beef's flavor and texture undergo a remarkable transformation, achieving a "melt-in-the-mouth" quality.
-
Flavor: It is hailed as the "world's best beef." Its flavor is deep and complex, with intense meaty notes and nutty undertones, comparable to top-tier Iberian ham (Jamón).
-
Texture: The fat perfectly integrates with the meat. When sliced thinly, it melts in the mouth, leaving a long, lingering aftertaste.
-
In Spain, this type of product is known as "Cecina" (cured beef). This particular product belongs to the top "Extra" or "Premium" grade.
-
Bring to Room Temperature: Before serving, take it out of the refrigerator and let it sit at room temperature for about 10 minutes to allow the full flavor profile to develop.
-
Perfect Pairings: Pairs beautifully with red wine, foie gras, salads, cheese, and bread.
EL CAPRICHO Spanish Extra Ox Cured Ham represents the pinnacle of Spanish meat-curing craftsmanship. It is an essential experience for meat lovers and gourmands alike.
Keep refrigerated
*Photo for reference only.
EL CAPRICHO Spanish Extra Ox Cured Ham is a premium Spanish cured beef ham, produced by the legendary brand El Capricho, based in León, Spain.
The unique feature of this product is that it is made not from pork, but from high-quality beef, crafted using traditional methods.
-
Rare Breed: The ham is made from the Rubia Gallega (Galician Blond) cattle breed. This is an ancient indigenous Spanish breed renowned for its exceptional meat quality and abundant marbling.
-
Grass-Fed & Slow-Grown: These cattle are raised on El Capricho's own farms and are raised for over 5 years. This extended grass-fed period allows the beef to develop a much richer and more complex flavor.
The production of this product is a testament to tradition and time:
-
Dry-Aging: It first undergoes 40 days of dry-aging.
-
Salting: It is then salted.
-
Drying & Maturation: This is followed by 6 months of controlled temperature and humidity maturation.
-
Extended Cellaring: Finally, it undergoes a slow aging process lasting up to 4 years in the El Capricho family's cellars. During this long period, the beef's flavor and texture undergo a remarkable transformation, achieving a "melt-in-the-mouth" quality.
-
Flavor: It is hailed as the "world's best beef." Its flavor is deep and complex, with intense meaty notes and nutty undertones, comparable to top-tier Iberian ham (Jamón).
-
Texture: The fat perfectly integrates with the meat. When sliced thinly, it melts in the mouth, leaving a long, lingering aftertaste.
-
In Spain, this type of product is known as "Cecina" (cured beef). This particular product belongs to the top "Extra" or "Premium" grade.
-
Bring to Room Temperature: Before serving, take it out of the refrigerator and let it sit at room temperature for about 10 minutes to allow the full flavor profile to develop.
-
Perfect Pairings: Pairs beautifully with red wine, foie gras, salads, cheese, and bread.
EL CAPRICHO Spanish Extra Ox Cured Ham represents the pinnacle of Spanish meat-curing craftsmanship. It is an essential experience for meat lovers and gourmands alike.
Keep refrigerated
*Photo for reference only.