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.
With the Bresaola we define an air-dried cattle ham Italy, the taste a little milder and more softly than the Swiss "Bündnerfleisch".
This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.