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.
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.
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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.
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