WHAT IS CECINA DE LEON? 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 flavour which can only be obtained through years of experience. HOW TO SERVE CECINA? Cecina is normally served on its own with a sprinkle of sea salt and a drizzle of good olive oil. At Basco, we like it with shavings of Manchego Cheese and a drizzle of our white truffle oil. You can slice your Cecina de Leon by hand or in a meat slicer. We recommend you slice it well chilled for consistent results and allow the thin slices to come up to room temperature before serving. You can also cut your cecina piece into four pieces and vac pac each piece to ensure you seal all of its freshness, opening and using one piece at a time. Remember to always keep your cecina de leon in the refrigerator. Our cecina comes in a 3.3Kg vac pac piece. Once opened, store in the refrigerator and consume within one month. Unopened, it has 1 year shelf life.
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