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The Cecina de Toro of Alfonso Sáez is a beef jerky cured in salt and in the dry and fresh air of the Sierra de Gúdar.
The Cecina de Toro of Alfonso Sáez is a beef jerky cured in salt and in the dry and fresh air of the Sierra de Gúdar
DESCRIPTION: The Cecina de Toro of Alfonso Sáez is a beef jerky cured in salt and in the dry and fresh air of the Sierra de Gúdar
PRESENTATION: The product is presented in a 500 grams block (+-30 grs. Approx.), preserved in a protective atmosphere, so as to ensure the preservation of all its organoleptic properties
QUALITY: The Cecina de Toro de Alfonso Sáez is cured in one of the oldest dryers in the region of Gúdar-Javalambre, in the town of Mora de Rubielos. It has followed a traditional process of salting and drying in the fresh, dry air of the mountains of Teruel, ensuring a totally natural and high quality product. The meat of cecina de toro has a delicate flavour, not very salty, with a pleasant aroma and characteristic of a natural cured cecina (without smoking). Its texture is homogeneous and not very fibrous
TIPS: The cured products from our dryer have proteins of high biological value, oleic acid and monounsaturated fats that reduce the risk of heart disease and high nutritional values
APLICATIONS: Slicing preferably with a knife, in thin slices at a temperature of approximately 21ºC. The Cecina de Toro of Alfonso Sáez is a perfect pairing for cheeses, preserves, wines and oils
CONSERVATION: Keep in a cool, dry place, away from sunlight. Once opened, it is recommended to consume in 1 month
The Cecina de Toro of Alfonso Sáez is a beef jerky cured in salt and in the dry and fresh air of the Sierra de Gúdar.
The Cecina de Toro of Alfonso Sáez is a beef jerky cured in salt and in the dry and fresh air of the Sierra de Gúdar
DESCRIPTION: The Cecina de Toro of Alfonso Sáez is a beef jerky cured in salt and in the dry and fresh air of the Sierra de Gúdar
PRESENTATION: The product is presented in a 500 grams block (+-30 grs. Approx.), preserved in a protective atmosphere, so as to ensure the preservation of all its organoleptic properties
QUALITY: The Cecina de Toro de Alfonso Sáez is cured in one of the oldest dryers in the region of Gúdar-Javalambre, in the town of Mora de Rubielos. It has followed a traditional process of salting and drying in the fresh, dry air of the mountains of Teruel, ensuring a totally natural and high quality product. The meat of cecina de toro has a delicate flavour, not very salty, with a pleasant aroma and characteristic of a natural cured cecina (without smoking). Its texture is homogeneous and not very fibrous
TIPS: The cured products from our dryer have proteins of high biological value, oleic acid and monounsaturated fats that reduce the risk of heart disease and high nutritional values
APLICATIONS: Slicing preferably with a knife, in thin slices at a temperature of approximately 21ºC. The Cecina de Toro of Alfonso Sáez is a perfect pairing for cheeses, preserves, wines and oils
CONSERVATION: Keep in a cool, dry place, away from sunlight. Once opened, it is recommended to consume in 1 month
