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Casa Santoña offers authentic Cantabrian anchovies and other artisanal sea products.
With over three decades of experience, they are leaders in salting, smoking, and preserving sea products.
Their catalog includes sardines, tuna, razor clams, tuna belly, anchovies in vinegar, and smoked salmon.
Additionally, they have restaurants where they perfect recipes to offer the best selection to their customers.
Format
100gr
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Format
100gr
Ingredients: Cecina de vaca, sal y manteca de cerdo. Ahumado con leña de roble.
The cecina de León Sliced is a natural and artisan product, so each piece is unique. It is not an industrial product where additives, machinery and flavour enhancers lead to the mass production of identical products
The Cecina de León Sliced Cecina de León is a new variant of the exquisite Cecina de León under the quality seal of the Protected Geographical Indication "Cecina de León". The Cecina de León Loncheada has more than 12 months of curing (up to 22 months) compared to the 7 months of the Cecina de León. It has greater fat infiltration as well as lower humidity, a more intense colour and a denser texture
Its meat has a characteristic flavour, it is not very salty and is not very fibrous in consistency. The effect that results from smoking brings in the maturation process a characteristic aroma and an intense smell of forest (since, for the light smoking in Entrepeñas oak wood is used in the area) supporting the set of flavors.
Enjoy this product and the best sausages and cold meats at Casa Santoña
House of Santoña
Ingredients: Cecina de vaca, sal y manteca de cerdo. Ahumado con leña de roble.
The cecina de León Sliced is a natural and artisan product, so each piece is unique. It is not an industrial product where additives, machinery and flavour enhancers lead to the mass production of identical products
The Cecina de León Sliced Cecina de León is a new variant of the exquisite Cecina de León under the quality seal of the Protected Geographical Indication "Cecina de León". The Cecina de León Loncheada has more than 12 months of curing (up to 22 months) compared to the 7 months of the Cecina de León. It has greater fat infiltration as well as lower humidity, a more intense colour and a denser texture
Its meat has a characteristic flavour, it is not very salty and is not very fibrous in consistency. The effect that results from smoking brings in the maturation process a characteristic aroma and an intense smell of forest (since, for the light smoking in Entrepeñas oak wood is used in the area) supporting the set of flavors.
Enjoy this product and the best sausages and cold meats at Casa Santoña
House of Santoña
