CECINA – CURED BEEF

Cecina, or beef charcuterie, is little known outside Spain. It is produced in a similar way to the famous Spanish ham, but is it made of beef. The highest quality cecina is that of Astorga, León. It is made from beef leg, which has been salted and slightly smoked on oak wood.

After a few months of a slow curing process the cecina is ready for consumption. The result is a bright deep red meat, with very low salt and fat content.The cecina offered by MARISCAL&SARROCA will be Halal certified from January 2014.

SLICED CECINA FROM LEON

• VACUUM PACKED, 100g.
• BEEF WITH LOW FAT AND HIGH PROTEIN CONTENT.
• BRING TO ROOM TEMPERATURE BY TAKING THE PACK OUT OF THE FRIDGE AND OPEN APPROXIMATELY 30 MINUTES BEFORE CONSUMPTION.

CECINA FROM LEON

• 700 g. PIECE, VACUUM PACKED.
• BEEF WITH A HIGH PROTEIN CONTENT.
• SLICE VERY FINELY.
• BRING TO ROOM TEMPERATURE BY TAKING THE PACK OUT OF THE FRIDGE AND OPEN APPROXIMATELY 30 MINUTES BEFORE CONSUMPTION.