The Cecina made by Cecinas Pablo differs from the rest in that we only use beef and salt, without additives or artificial preservatives. We buy fresh beef legs, with the type of fat and optimum conformation, that we cut in our facilities, which allows us a high control and selection on the quality, freshness of the meat and the pieces that are going to be used. We smoke using oak or holm oak firewood and in a traditional way, introducing the wood in a brazier in the same room as the cecina, but we try to
make the smoke very light to adapt to a wider range of tastes.
Ingredients only beef and salt.

Process

Once the best parts of the beef leg have been selected, we salt in the traditionally way, in a pile. Once nished they are washed to eliminate surface salt and move to the settlement process, where we get to penetrate the salt slowly and homogeneously and reduce the level of water activity. Next, a longer drying process is followed by the natural smoking of the pieces, with wood from oak or holm oak. After the light smoking, the pieces pass to a slow maturation in the cellar, where its characteristic aroma and flavor is developed. We have whole pieces in halves for better handling. The half pieces of top side and thick ank are vacuum packed for a good conservation and an easy handling.

Conservation y consumption

In order to cut the cecina by machine rst we need clean and polish the entire outside of the piece before slicing, to avoid that the strange avors of the skin can a ect the cecina. Subsequently you can cut the whole piece getting large slices, or previously make a few small cuts on the surface of the piece as shown in the photo, so that in each pass through the machine several we get smaller slices. In any case it is advisable to cut the cured meat at the moment, with thin slices, and placing it on a hot plate. To cut the cured meat by hand, using a long knife without teeth and thin blade and the slices should be thin and not too large to appreciate the qualities of the meat.

Logistics data