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A truly delicacy of Spain, now available in our range of products. The meat is cured in salt and then smoked under oak fire for two or three weeks, giving it a unique texture and a delicious savoury taste. The secret is the simplicity of the recipe: the ingredients are just beef and salt. The very thin slices can be served as an appetizer by itself, with bread or fruits.
PRODUCT FEATURES
- Cecina Smoked Beef
- Smoky falvour and soft texture
- Cured for 22 months, Leon
- 100g approx, vacuum packed
- Ingredients
- Beef meat, salt and natural oak smoke.
- Curing Time
- 24 months
- Free Range
- YES
- Gluten Free
- YES
- Lactose Free
- YES
- Colorants Free
- YES
- Preservatives Free
- YES
- Storage & Care
- Keep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.
- Storage Type
- CHILLED