Our steps in the elaboration are carried out through a process that is carried out in a completely traditional way.
It is a totally handmade process for which only beef and salt are used, without additives or artificial preservatives, thus guaranteeing a high level of infiltrated fat that ensures its juiciness.
For its curing, carried out in a traditional way, it is salted, dried and then smoked with oak and / or oak firewood. This healing process is performed more slowly due to the high quality of the beef leg, without forcing maturation with salt and always adhering to artisan techniques in order to obtain a product with the best quality standards.
The result is differentiated by the dedication of our cecinero master, who at the end of the process chooses each piece manually, at its optimum point, for its sale.
Indeed, two pieces of the same weight, and made at the same time, can have very different healing times, due to their external fat, morphology, infiltration, animal breed, color and hardness of the fat. Due to the heterogeneity of working with raw materials first we get that each piece of jerky or sliced is completely different from another.
The aim is to incorporate common salt to the muscle mass, allowing the dehydration of the pieces and their perfect conservation.