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Net weight:
Carefully selected and meticulously chosen piece of cured beef.
The curing process, which lasts for over 12 months, faithfully follows the tradition of the region of León, using oak wood logs that slowly burn while imparting flavor to the meat.
The Protected Geographical Indication (PGI) seal guarantees that this cured beef is produced following all the steps outlined by the PGI Regulatory Council of León cured beef, ensuring the high quality of the product.
The piece usually weighs around 6kg.
Net weight:
Carefully selected and meticulously chosen piece of cured beef.
The curing process, which lasts for over 12 months, faithfully follows the tradition of the region of León, using oak wood logs that slowly burn while imparting flavor to the meat.
The Protected Geographical Indication (PGI) seal guarantees that this cured beef is produced following all the steps outlined by the PGI Regulatory Council of León cured beef, ensuring the high quality of the product.
The piece usually weighs around 6kg.
