Una crianza de calidad es esencial para que la experiencia con nosotros sea satisfactoria. Por tanto, nuestras claves de producción para ofrecer excelencia son:
- Contar con el mayor bienestar animal durante su cría y crecimiento, proporcionando de esta manera animales sanos y fuertes.
- Invertir en una mayor calidad de alimentación para los cabritos.
- Elección individual del momento idóneo para el sacrificio de cada cabrito, considerando su desarrollo y peso. Este enfoque personalizado asegura que se obtenga el punto máximo de sabor, jugosidad y ternura en la carne, proporcionando una experiencia culinaria excepcional.
- Nuestros productos se envasan al vacío para conseguir que se conserve en mayor medida los atributos de la carne, y así evitar su oxidación, consiguiendo de esta manera una mayor prolongación de su vida útil y garantizando una calidad óptima desde el origen hasta la mesa.
- Etiquetado al completo en el que podrás saberlo todo acerca de lo que compras, donde se crió, cuando se sacrificó, además de su peso y valor nutricional que proporciona.
- Contamos con transporte propio de vehículos y transportistas, garantizando así el bienestar animal durante el transporte del ganado y la conservación de estos una vez sacrificados.
Nuestra variedad de productos
Desde Caprisur le ofrecemos a los clientes una variedad surtida de los productos que disponemos como son:
- Media canal fresca de Chivo Lechal de Málaga.
- Canal fresca completa de Chivo Lechal malagueño.
- Lote dos piernas frescas de Chivo Lechal malagueño.
- Lote tres chuletillas frescas de Chivo Lechal de Málaga.
- Lote dos paletillas frescas de Chivo Lechal malagueño.
- Chivo Lechal malagueño troceado.
Además de las elaboraciones 100% naturales:
- Chuletitas de Chivo Lechal empanadas.
- Croquetas de Chivo Lechal malagueño.
- Salchichón ibérico de cabra malagueña.
- Pinchos de cabra malagueña.
En Caprisur, ofrecemos una amplia gama de productos frescos y elaboraciones cuidadosamente seleccionadas para garantizar la máxima calidad en cada uno de ellos. A continuación, te presentamos una variedad de opciones que destacan por su autenticidad y sabor:
Productos frescos
- Media canal fresca de Chivo Lechal de Málaga: Ideal para chefs y restaurantes que desean ofrecer cortes frescos y naturales.
- Canal fresca completa de Chivo Lechal malagueño: Perfecta para aquellos que buscan una pieza entera para diversas preparaciones.
- Lote dos piernas frescas de Chivo Lechal malagueño: Una opción versátil para recetas tradicionales o creativas.
- Lote tres chuletillas frescas de Chivo Lechal de Málaga: Cortes ideales para asados o platos gourmet.
- Lote dos paletillas frescas de Chivo Lechal malagueño: Perfectas para guisos, estofados o cualquier plato que requiera carne tierna.
- Chivo Lechal malagueño troceado: Un producto listo para su utilización en cualquier preparación, facilitando la cocina y evitando desperdicios.
Elaborados 100% naturales
Además de ofrecer cortes frescos, en Caprisur nos especializamos en elaborar productos totalmente naturales y auténticos:
- Chuletitas de Chivo Lechal empanadas: Una opción ideal para tapas o aperitivos, con un rebozado crujiente y un interior jugoso.
- Croquetas de Chivo Lechal malagueño: Deliciosas y suaves, perfectas como entrantes o acompañamientos.
- Salchichón ibérico de cabra malagueña: Una fusión entre la tradición del salchichón y el toque único de la cabra malagueña.
- Pinchos de cabra malagueña: Perfectos para barbacoas, eventos o menús especializados, con todo el sabor de nuestra cabra criolla.
En Caprisur, cuidamos cada detalle, desde la selección de los mejores animales hasta la elaboración final, para ofrecerte productos frescos, naturales y de alta calidad. ¡Descubre nuestra variedad y sorprende a tus comensales con sabores auténticos!
Fermentation Process
Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers.
These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press.
On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have ‘ripened’ and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming.
Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.
Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with «delicate» red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called «whole berry») to encourage the retention of fruity aromas through partial carbonic maceration.
The Grapes
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape’s terroir.
Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere.
In some cool areas in the southern hemisphere, for example Tasmania, harvesting extends into May. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin.
Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected.
Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes).
In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins.
