The product
Cecina de Leon IGP Babilla
Spanish beef ham, smoked and cured
Code:
81116
Country of origin:
Spain
Weight:
2,5 kg
Minimum order:
1 piece
| Description | A typical Spanish product made from beef knuckle, naturally smoked and aged for 12 months |
|---|---|
| Appearance | Outside it shows a dark colour; the slice is red-intense, cherry to garnet red, darker on the borders, with small veins of fat all around |
| Taste | Intense and persistent, with notes of smoke, toasted fruit and honey |
| Maturing | At least 12 months |
| Curiosity | Cecina de León is produced using four different cuts from the hindquarters of cattle that are at least 5 years old and weigh 400 kg, preferably of breeds native to Castilla y León: Cadera (rump), Babila (knuckle), Contra (silverside) and Tapa (topside). The meat is salted, washed and left to rest for 30 to 40 days; it is then smoked with elm wood for 12-16 days and finally left to mature in dry conditions |
| Our selection | The PGI regulation requires a 100% natural product, without additives, and made using traditional methods strictly within the province of León |
| Suggestions | Perfect alone or with some extra virgin olive oil; ideal as aperitif accompanied with a goat's milk cheese. Try it with a tomatoes' compote or peppers' compote; try it with a glass of Cannonau wine |
| Ingredients | Beef, salt, lard, olive oil |
|---|---|
| Weight | 2,5 kg |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +2 and +6 °C |
| Instructions for use | Ready to use product |
| Country of origin of the primary ingredient | Spain |
| Nutrition Declaration | Energy: 1314 kJ / 314 kcal Fat: 18,1 g of which saturates: 3,57 g Carbohydrate: 0,6 g of which sugars: 0,23 g Protein: 37,2 g Salt: 4,88 g Typical value per 100 g |
The producer
Cecinas Nieto - Leòn - Spain
Why we chose them
Cecina de León is one of the most famous spanish smoked ham from beef, produced in León, north-west of Spain.
The first written references to the dried beef Cecina de León is dated back to the 4th century BC. However, the Asturs, the first inhabitants of north-
east Spain prior to the arrival of the Roman Empire, were the first to cure the meat as Cecina. Commerce, transportation at the time, and food
traditions provided the perfect circumstances for this highly nutritious dried beef to become the perfect food for the local muleteers (maragatos)
during their long journeys across the Iberian Peninsula. Cecina recipe has been passed down through generations in maragatos families, and
travelled with them from Asturs to León.
Cecinas Nieto is a family business founded in 1965 by José Nieto Blas, the descendent of a family of muleteers from la Maragateria - a district in the
eastern part of León. Today the company is located in Astorga, west of León, in the region of Castilla y León.
Managed by José Luis Nieto, it is still a family business, with 7 employees. Using just beef, salt, smoke and a long and delicate curing process to
produce the best Cecina for the most refined palates.
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