Description

From the round, once cleaned and polished we get 3 pieces, which are packaged in vacuum, getting a 1,5kg-2kg format, very useful to slice by hand or machine without wastage.

After selecting and put the best pieces of beef leg, we started a process traditionally soft in salted stack, where each piece is given the right time of salting appropriate to their size and fat formation.  After the salting process, the pieces are cleaned to take out the surface salt and go through the settlement, in order to get the salt into and take out the water of the surface Then we keep going to the drying process, and finally the smoking process by using oak or holm oak wood. After this, the next stage takes place in a natural environment, where the pieces maturate and where we get step by step the characteristic aroma and flavour.

This entire process should last long enough to ensure optimal curing and flavour of each piece in terms of its size and conformation fat.