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*the photo corresponds to a 150gr tray
Cecina Pajariel is made using the hindquarters of the cow: the top round, the eye round, and the bottom 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 150gr tray
Cecina Pajariel is made using the hindquarters of the cow: the top round, the eye round, and the bottom 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.
