Pajariel Cecina is a high-quality meat product made from the hind parts of the cow, including the top, the flank, and the shank. This artisanal process begins with salting the pieces, which are left to rest for 30 to 45 days. They are then smoked with oak wood, giving them a distinct and characteristic flavor. This cecina is perfect for various occasions, whether as an appetizer, in tapas, or as part of a gourmet dish. Ideal for those who appreciate authentic flavors and tradition in sausage making.