The product
Cecina di manzo affumicato
Spanish beef ham, made from the round, smoked and aged
Code:
81119
Weight:
5 kg approx
Minimum order:
1 piece
| Description | Spanish beef ham, made from the round, smoked and aged |
|---|---|
| Appearance | Externally, it has a toasted, slightly dark color; when cut, it has a color that ranges from cherry to garnet, which tends to intensify at the edges towards the end of the aging process. The marbling varies depending on the cut: the Babilla is less marbled compared to the Contra |
| Taste | Intense and persistent, with notes of toasted fruit and honey |
| Maturing | at least 12 months |
| Curiosity | The Cecina de León is produced using four different cuts from the hindquarter of cattle at least 5 years old and weighing 400 kg, preferably from the native breeds of Castilla y León: Cadera (rump), Babila (round), 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 aged in dry environments |
| Our selection | The IGP regulation requires a 100% natural product made in an artisanal manner, strictly within the province of León. Cecinas Nieto uses only beef, salt, and smoke, subjecting the cured meat to a slow and careful aging process. It contains nothing else, no additives or preservatives |
| Suggestions | The product is already cleaned and ready to be sliced. Ideal as an appetizer, paired with goat cheese. It's also great with a pear, celery, and mustard chutney or simply with a drizzle of extra virgin olive oil |
| Weight | 5 kg approx |
|---|
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.
