El Capricho Ox Morcilla 200g
FROM THE BEST STEAK RESTAURANT IN THE WORLD
Made from a classic Morcilla de Leon recipe
Big flavour and 100% natural
Ready to heat up and serve...a must with toasted bread
Description
El Capricho proudly presents its unique Morcilla de León. A product for connoisseurs and lovers of Morcilla that keeps in line with El Capricho’s selection of high-quality artisan products.
Morcilla de León is a traditional product typical of the region, whose main ingredients are ox blood, fat and onions. An ancient Spanish recipe in a ready-to-eat format.
We recommend heating El Capricho ox black pudding over a medium heat in a saucepan or frying pan for 2-3 minutes, stirring gently with a wooden spoon. Accompany with toasted bread for spreading it on, and our El Chano red wine. It goes very well with rice and pasties. Once opened, keep in the refrigerator and consume within 48 hours.
Ingredients, Nutritional Values & Allergens
Ingredients
| Ingredients: Onion, ox blood (10%), ox fat (10%), bread ( , water, salt and yeast), paprika, salt, garlic, |
| Net Weight: 200g |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: El Capricho by Jose Gordon |
| Packaging: Sealed jar |
| Storage: Store in a cool dry place, Once opened, store in the refrigerator and consume within 48hrs |
| Usage: Ready to heat in a pan and serve |
| Region: Leon |
Allergens
Nutritional Values
| TYPICAL VALUES | Per 100g |
| Energy KJ | 932Kj |
| Energy kcal | 222kcal |
| Fat | 18.44g |
| of which saturates | 9.24g |
| Carbohydrate | 9.46g |
| (of which sugars) | <2g |
| Protein | 4.50g |
| Salt | 1.55g |
Shipping Rates
For orders over £75
FREE
For orders over £75
£3.45
For orders over £75
£2.45
For orders over £75
FREE
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The Source
El Capricho by José Gordón
The story of El Capricho restaurant in the tiny village of Jimenez de Jamuz in Leon is the stuff of gastronomic legend. For the last 25 years, its proprietor, José Gordón, has devoted himself almost religiously to the pursuit of the very finest meat to serve in his restaurant. Little could he have ever imagined that his lifetime’s work would wind up in El Capricho’s steak being judged as the world’s absolute best by a series of renowned international publications. It all starts with the animals. José travels far and wide to find the finest oxen available, choosing mature animals whose meat has been sculpted by a lifetime of work in the open fields. He brings each ox to his natural, organic farm in order to fatten them before slaughter, a process that typically takes 5 years, during which time the meat becomes marbled with the characteristic fat and subtle nuances which lend the final product an unmistakable taste. After slaughter, the meat is hung to cure at low temperatures for 90 days – intensifying the already spectacular flavours. The result is meat unlike any other. Time Magazine called it “the perfect steak”. American Vogue food writer Jeffrey Steingarten described it as “probably the greatest steak I’ve ever eaten”. The guardian featured El Capricho as the best place to eat steak in the world.
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