The product

Cecina de Leòn PGI - Reserva Babilla

The famous spanish smoked beef ham, matured at least twelve months
Code:
81116
Country of origin:
Spain
Weight:
2,5 kg
Minimum order:
1 piece
More Information
Raw material It is produced only with the hind quarters from mature cattle, at least 5 years old and 400 kg of weight, preferably from native cow races of Castilla y León region; the only ingredients admitted by the IGP regulation are beef and salt
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 Less fat than the Contra, with an intense taste, very long
Maturing According to PGI protocol Cecina can be cured 7 or 12 months: when the 7-month minimum curing period has passed, and once the Regulatory Council has conducted the required chemical and organoleptic tests, the numbered certification band is placed on the pieces of meat; after 12 months Cecina de León can be marked 'Reserva' and is identified by a black 'tie'
Curiosity 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. Since 1994 Cecina de León is a PGI ad can be produced only by 16
Our selection Cecinas Nieto is a family business founded in 1965 by José Nieto Blas, the descendent of a family of muleteers from la Maragateria. Today the business is managed by José Luis Nieto who told us about the naturalness of his Cecina: only an accurate selection of the beef, salt, smoke, a careful aging and the passion of Josè Luis.
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
More Information
Ingredients Beef, salt, smoke
Weight 2,5 kg
Packaging Vacuum packed
Storage Conditions (unpacked products) Keep refrigerated between +2 and +6 °C
Storage Conditions (packaged products) Keep refrigerated between +2 and +6 °C
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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