Cured goat cecina

It’s a characteristic product of the Central Mountains of León, specifically from La Media, where they still do it as in the old days. It became one of the most popular products of the region. It is available in two formats: cured and entrecallada.

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Description

It’s a characteristic product of the Central Mountains of León, specifically from La Media, where they still do it as in the old days. It became one of the most popular products of the region. It is available in two formats: cured and entrecallada.

Elaboration

Cured goat meat is made from the hindquarters of the goat, subjecting them to a short period of salting and marinating proces then followed by a slightly longer period of natural smoked with oak wood and eventually a cure of three to six months.To Cecina “entrecallada” the process is similar but the curing process is just one month.

Nutritional info

Ingredients: goat meat and salt.Nutritional information per 100g:Energy 259Kcal / 1168 KJ
Protein 37.47 g
Fat 12.17 g
Saturated Fat 4.16 g
Carbohydrates 0 g
Sugars 0 g
Starch 0g
Sodium 1.51 g
Sal 3.77 g

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