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*the photo corresponds to a 150g tray
Cecina Pajariel is made using the hindquarters of the cow: the top round, bottom round, and eye round. These pieces are salted and left to rest for 30 to 45 days. They are then smoked with oak wood and cured until they achieve the characteristic flavor.
*the photo corresponds to a 150g tray
Cecina Pajariel is made using the hindquarters of the cow: the top round, bottom round, and eye round. These pieces are salted and left to rest for 30 to 45 days. They are then smoked with oak wood and cured until they achieve the characteristic flavor.
