Oak-smoked cow's meat matured for a minimum of 12 months. To be sliced very thinly and eaten at room temperature.
Spanish cecina is very similar to ham, but is made from dried cow or beef meat. It is prepared from the various parts of the thigh. It is one of the oldest meats, having been produced for over two thousand years. Its traditional production method can be found in the book "Res Rustica", written in 42 AD by Lucius Moderatus, which explains how "cecina" was produced, in a similar way to today. Indeed, the method of preserving this meat is still based on salt and cold to keep the cecina in the best possible conditions, just as it was 2,000 years ago.
Food information:
Ingredients: Beef and salt.
Nutritional information per 100g: Energy 259Kcal / 1168 KJ Protein 37.47g Fat 12.17 gr. of which saturated fatty acids 4.16 gr. Carbohydrates 0 gr. Sugars 0 gr. Starch 0 gr. Sodium 1,51 gr. Salt 3,77 gr
This product is allergen-free.
Keep refrigerated. Once opened, wrap in cling film.