- Tender, smoky cured beef
- In the style of cecina from León, Spain
- All natural, no nitrates or nitrites
- The "beef version" of jamón, US made
- Serve at room temperature, carpaccio-style
- Size - 3 oz/85 gr
Thoughts of the city of León in northwest Spain bring visions of tender, smoky slices of cured beef with its deep red color and unparalleled flavor. This is cecina, lesser known but just as worthy of culinary acclaim as Serrano or Ibérico ham. And like jamón, over thousands of years the people of Spain have transformed the curing of beef from a necessity to an art, creating a delicate, flavorful meat unlike any other in the world.
Always serve this thinly sliced delicacy at room temperature as you would Spanish jamón. It is usually enjoyed by itself with a glass of wine, or as a garnish for salads or roasted vegetables. Because it is leaner than ham, we usually drizzle a little bit of extra virgin olive oil on the slices. Cecina can be served alongside a plate of sliced Serrano ham, where the similarities and contrasts between these two classic cured meats can be enjoyed.
Spain is not permitted to export beef to the United States, so we work with a small family curing house to create an American-made cecina. The cure masters take whole pieces of premium, hormone free beef and carefully cure and cold smoke each piece with oak wood in the Spanish tradition. Quality is our goal, and our cecina is cured with just salt and smoke - no nitrates or nitrates added.
León, in northwest Spain, was founded by the Romans (León probably derives from the word "legion," as opposed to its modern spelling which means "lion"). Because of a cooler, greener climate, there is a strong tradition of cattle farming. Smoking and curing beef became an important way to preserve meat starting in Roman times, and over countless generations the method was perfected. Today, the full flavor and delicate texture of cecina speaks to this history, and makes cecina a truly special cured meat.
This cecina was carefully sliced at our facilities and is kept refrigerated to preserve its flavor. Cecina does not require cooking, but can be added to recipes.
Beef and salt.
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