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Net weight:
The genuine Cecina de León made in Bierzo Alto.
It has the certification of being I.G.P (Protected Geographical Indication), which ensures great quality and control of each piece that is made.
Cecina de León is a type of dehydrated meat, with a similar appearance to ham, made by curing beef.
Made with the best beef, this sliced cecina has a unique flavor.
*Approximate weight of the product 200 gr.
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
León Cecina is obtained from the hindquarters of larger cattle, the pieces (Tapa, Contra, and Babilla) are obtained and subjected to salting and a curing process of no less than 7 months (up to 18 or 24 months) and a light smoking with oak and holm oak wood.
Indeed, the effect resulting from smoking contributes a special aroma to the maturation process, providing a combination of unique flavors.
This meat is produced in León, which currently accounts for 95% of the total production.
It stands out for being a high-quality food, with exquisite taste and great recognition both nationally and internationally.
For this reason, it is a meat that pairs perfectly with a wide variety of dishes and foods.
The low fat content of León Cecina and its high protein content and gastronomic versatility make it an attractive and innovative alternative.
Net weight:
The genuine Cecina de León made in Bierzo Alto.
It has the certification of being I.G.P (Protected Geographical Indication), which ensures great quality and control of each piece that is made.
Cecina de León is a type of dehydrated meat, with a similar appearance to ham, made by curing beef.
Made with the best beef, this sliced cecina has a unique flavor.
*Approximate weight of the product 200 gr.
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
León Cecina is obtained from the hindquarters of larger cattle, the pieces (Tapa, Contra, and Babilla) are obtained and subjected to salting and a curing process of no less than 7 months (up to 18 or 24 months) and a light smoking with oak and holm oak wood.
Indeed, the effect resulting from smoking contributes a special aroma to the maturation process, providing a combination of unique flavors.
This meat is produced in León, which currently accounts for 95% of the total production.
It stands out for being a high-quality food, with exquisite taste and great recognition both nationally and internationally.
For this reason, it is a meat that pairs perfectly with a wide variety of dishes and foods.
The low fat content of León Cecina and its high protein content and gastronomic versatility make it an attractive and innovative alternative.
