Round is a piece formed by de center of the round and the redondo. Take rectangular-trapezoidal shape. It is the biggest piece, over 8 kgs.

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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.

Nutritional info

We always elaborate our cecina with the bare minimum of salt, which make us keep still the curing process slower, laborious and controlled manner, but finally reward us with a product of the highest quality and taste.

Ingredients: Beef and salt.

Nutritional information per 100g:

Calories: 265 Kcal

Protein: 39.65 g

Carbohydrates: 0 g

Fat: 11 g

This product is free of allergens

Suitable for protein diets. It is a source of high biological value protein, an important source of minerals such as zinc, iodine and especially iron. Low content in fat.


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