Sales of cecina have tripled over the last decade

Cecina is a salted dry meat cured with smoke or in the sun. This charcuterie product is traditionally made from beef in León, North West Spain, although in some other regions goat’s or sheep meat has also been used.

Cecina used to be made out of an old bull that had worked in the farm for a few years and was reserved to make cecina towards the end of his life. Cecina was seasoned with sea salt and then cured by slightly smoking it.

According to studies by professors of the León University, for centuries this kind of meat was reserved for nobility, and it was only during the 16^th and 17^th century that it become available to everyone. Once a year each household slaughtered a pig and a bull during the slaughtering season. The meat obtained was preserved and would feed the family for a whole year.

Towards the end of the 20^th century some farmers from Leon decided to regulate production of cecina so that it could be sold in the rest of Spain and also abroad. This gourmet product had been little, or not known at all until then. In 1999 about 39,000 pieces of cecina were sold, and only a year later, this figure went up to 90,000. Sales have tripled in only 10 years, and they keep going up.

Cecina has great nutritional properties, it is very high in protein and very low in fat, and it has really become a top gourmet product.

Mariscal & Sarroca offer the best traditionally produced cecina from León. Why not add it to one of your salads or enjoy on a slice of freshly toasted bread drizzled with extra virgin olive oil… delicious!

SLICED CECINA FROM LEON 100gr.                            SLICED CECINA FROM LEON 

         x10(ut) 5%DTO.                                                               100gr x20(ut) 10%DTO.