Our product includes the whole value chain, from our farm to our natural salt beef dryer, the cutting room, and of course our restaurant, which is the best research centre, where we test all the cuts, confirm our intuitions and learn more about our work every day. Our house is open.
We apply a scrupulous traceability system with the required protocols and mandatory HACCP, to the extent that our batching system is individual, and each animal and tag is a batch, carrying this information right to the end. We are now involved in the preparation of the BRC/IFS certification system, and we are also AES-certified to export to countries that are open to beef imports.
El Capricho’s story is respect for the past, passion for the product and great patience.