Cecina de Leon is a smoked cured beef made from mature cattle that is 15 years old or older. The smoke-cured beef that Cecinas Nieto produces comes from the four pieces that are cut from the back leg. The cuts are called: silverside, flank, topside, and rump. Its preparation process is a traditional one, including salting, drying, smoking, and curing. The meat is dried slowly to a succulent and cured condition, smoking it with a special aroma and flavor. Cecina is normally served on its own with a sprinkle of sea salt and a drizzle of good olive oil. It can also be served with shavings of Manchego cheese and a drizzle of white truffle oil. For consistent results, it's recommended to slice the cecina well chilled and allow the thin slices to come up to room temperature before serving.
Visit Product Page
