Our cured beef meat meets the standards set by the Protected Geographic Indication I.G.P. Cecina de León. Salted, dried, slightly smoked and cured meat from the hind leg of beef cattle, with a minimum period of seven months in the manufacturing process, our whole pieces are identified individually with the official numbered red label, provided by the Regulating Council Cecina de León, and our portions and slices vacuum-packed have also the quality label stickers, proof of origin and quality of our Cecina.
Handcrafted in a process in 4 phases, starting with a demanding selection of 100% beef meat, which is subsequently salted and smoked and ending with a minimum curing process of 7 months. The result is that in every single slice of our Cecina we bring you the unique taste and flavour of Cecina de León.
CECINA I.G.P. (WHOLE PIECE OR HALF PIECES VACUUM PACKED)
CECINA I.G.P. (VACUUM PACKED PORTIONS)
CECINA I.G.P. (SLICES – 100gr)