Cecinas Pablo launches a dehydrated beef appetizer in take-away format. It is a healthy, natural product with a high protein content / It uses new technologies to make food as real as possible.
Fruits, vegetables, pasta, meat, fish, eggs, legumes, olive oil … are part of the daily diet and provide great benefits beyond satisfying the appetite. But what happens when gluttony presents itself? Yes, when the time of the snacking opens, when unexpectedly the guts begin to roar. That untimely hunger and the products with saturated fats merge in an idyll where they give free rein to love and passion. A relationship as boring as unbreakable.
However, they are not the only option. In the market there are foods beyond a chocolate bar or chips. The family company Cecinas Pablo has just launched a dehydrated beef snack, prepared following the tradition of the cecina. “We have selected for this the best pieces of beef to preserve the natural flavor of meat, and its proteins of high biological value,” explains Pablo Barros, CEO of the Leon company, who adds that for its curing it is salted, dried and subsequently smoked with oak and oak firewood.
Natural processes fused with the latest technology. Of course, the preparation of this appetizer is kept very jealous. “We can not count anything, because we would give many clues to the competition,” he says. The only thing that is known is that the process is “very long and complicated”. And it is, according to account, because the product is the one that has the flavor. “Many of the snacks know the aromas and flavors that are added, while Crucox -so called the made in León appetizer- has a natural flavor.”
The idea arose because the snacks of beef in bag are tendency in Europe and in the rest of the world, for being a healthy option and at the same time tasty. Meat sausage snacks also have an important growth in Spain, “although until now nobody had entered the healthy options that are triumphing and are still a trend,” says Barros.
In this sense, he states that in other countries have adapted formulas typical of America and Africa such as Jerky-dehydrated carcass cut into strips without bacon marinated in a spicy sauce, salty or sweet and dried at low temperature or sometimes salted and dried sun- or Biltong – is a type of dried meat native to South African cuisine. «Cecinas Pablo is the first manufacturer that adapts the cured meat formula and produces a different appetizer». For this it has been necessary more than a year of research (the project began in August 2015) endorsed by the CDTI, an R & D center under the Ministry of Economy and Competitiveness.
At the moment, they have developed 5,000 units and since this month can already be found in several supermarket chains. Each bag of 25 grams is equivalent to a beef fillet of 70. “It retains all the properties of meat, is a source of high biological protein and has a low content of fat, carbohydrates and calories.” “In addition,” he continues, “it is a source of iron, vitamin B, amino acids and salts, which contribute to the improvement of the immune system, to the reduction of tiredness and fatigue, helps recovery after exertion and to overcome challenges”, he explains. .
It is a snack that can be eaten both between meals and incorporated into salads, tortillas, pizzas, salmorejos … «It helps muscle recovery and is a perfect alternative to protein shakes and energy bars, so it can be a complement in protein diets because of its high protein content that causes a satiating effect, “he stresses.
At the moment, its conservation is six months in cold, but they will continue working to adapt the aperitif to room temperature. In fact, his goal is to carry out another research project that aims to find solutions to this issue.
For Pablo Barros, the biggest innovation is to turn cecina into a snack. «It is totally new; it is a recipe adapted to the tastes of the Spaniards and in a bag to eat whenever you feel like it ». This product, which from this week will have its own website, could travel to space. Yes, they have read well, dehydrated foods are the astronauts take on their trips to the moon.
In addition to cured meat snacks, the R & D department of this family business has put on the market in the last three years, a total of 25 new products, distributed in 21 countries.
The creams of sausages with chocolate of Astorga, and with cheese of Valdeón, and the cream of ham, or the green chorizo are some of their innovations that have made them winners of several prizes, among which is the Great Taste Award -which It is held annually in London.