BEEF JERKY IN TACO 1 KG

BEEF JERKY IN TACO 1 KG

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Shipping time: 24 - 72 h
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EXCELLENT EXTRA QUALITY CECINA

Weight: 1Kg

Weight: 1Kg. Approx

High quality beef jerky from Leon. Balanced flavor

High nutritional value. Recommended for diets.

Definition

Etymologically, the word cecina derives from the Latin word siccus, which means dry, or from the Celtic word ciercina, which refers to the wind or wind

The Diccionario de la Real Academia de la Lengua defines cecina as "salted, wiry, air-dried, sun-dried or smoked meat

Raw material

The raw material used in the preparation of Cecina de León, according to the Regulations of the Regulatory Council of the PGI "Cecina de León", is the quartering of the hindquarters of older cattle of at least five years of age, with a minimum live weight of four hundred kilos, preferably from native cattle breeds of Castilla y León

Four parts or cuts of these hindquarters are used - tapa, contra, babilla and hip - all of them being classified according to the M.A.P.A. with the meat category of 1st A.

Process of elaboration of the Cecina de León

The only ingredients used in the preparation of "Cecina de León" are beef and salt

The only ingredients used in the preparation of "Cecina de León" are beef and salt

There are basically two procedures used for this purpose, one that can be considered "artisanal", which is carried out using traditional systems and coincides with the coldest periods of the year - from November to March - and another "industrial" or "semi-industrial" type that uses more modern meat curing techniques and which can be carried out throughout the year.

The production process consists of six stages, each of which is carried out in a different way

The elaboration process consists of six operations or phases, which chronologically are: profiling, salting, washing, washing, settling, smoking and drying or curing. This entire production process will have a minimum duration of seven months from the entry into salting.

The process will last at least seven months

Profiling process

Profiling is the operation by which the different pieces to be salted are shaped.

Salting process

Salting has a minimum duration of seven months after salting

The purpose of salting is to incorporate the common salt into the muscle mass, favoring the dehydration of the pieces and their perfect preservation, as well as contributing to the development of the color and aroma typical of cured products.

Salting process

Processing of cured products

Processing of cured products

Salting process

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To this end, according to traditional systems, the pieces are stacked and covered with coarse-grained sea salt. The salting time has a minimum duration of 0.3 days and a maximum of 0.6 days per kg. of weight, depending on the weight and characteristics of the piece. The salting process takes place at a temperature between 2º C and 5º C, and a relative humidity between 80 and 90%

Washing Process

Washing Process

Washing Process

After this phase, the pieces are washed with drinking water, warm or lukewarm, in order to remove the salt adhered to the surface

Settling process

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The next step is the settling process, which will last between 30 and 45 days. The piece is hung in the air. The purpose of this post-salting phase is to eliminate the constituent water, make the salt penetrate in a homogeneous and uniform manner, favor the development of the characteristic microflora and channel the biochemical processes of enzymatic hydrolysis that will produce the characteristic aroma and flavor. As the surface water is slowly and gradually eliminated, the pieces acquire a greater consistency

Smoking process

The pieces can then be smoked using oak or holm oak wood. The duration of this phase will be between 12 and 16 days

Curing process of the Cecina de León

After the pieces are hung in drying sheds, in the drying or curing phase, the pieces are classified according to weight and conformation. This phase is carried out in natural dryers equipped with windows with adjustable opening to control both temperature and humidity by means of the traditional system of "opening and closing windows". The temperature at which the product must be at this stage is between 10º C and 12º C and a relative humidity of 75% - 80%. In these premises or in cellars they will remain until they have completed their maturation, which should not be less than 7 months

Information: Consejo Regulador IGP Cecina de León

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