In Spanish, the word ‘Cecina’ basically means "meat that has been salted and dried by means of air, sun or smoke".
This artisanal Cecina is made by Embutidos Arau, a family business with over 150 years of tradition, using only the very best of beef. It is made in the province of Leon (Spain), which is where 95% of all production of this delicacy is found.
This area has a dry, healthy climate, making it the ideal enclave for the artisanal production of this cured beef. It is made entirely of prime beef, is slightly smoked and has a very low salt content.
The effect of the smoking during the curing process provides it with a very special and distinct flavour.
Net Weight: 1 kg (Approx.)
Presentation: Smoked Cecina, individually vacuum-packed.
Hard cheese bovine raw milk, Appearance: refined with algae, Aroma: salty - citrus fruit, Flavour: sweet yet salty, Consistency: very soft and tempting, Maturation: 3 months - 1 year, bunker
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
the leanest part of the loin's head, the Iberian prey, the Iberian Loin of Estirpe Negra is obtained, with a tender flavour, good aroma and soft texture.
QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
With the Bresaola we define an air-dried cattle ham Italy, the taste a little milder and more softly than the Swiss "Bündnerfleisch".