The selection of the raw material in the production process is an important part in which the success of Pablo Cecinas products is based.
Only the best pieces of beef are selected and each of them, whether they are beef or cow, are unique and of high quality. Not in vain the chuleteros go to the best restaurants in Spain and abroad. They come from different farms and with genetic or breed crosses very varied.
For this heterogeneity it is necessary to classify by hand, one by one, each piece to give it the necessary salting time depending on the weight, external fat, internal fat, color and hardness of it.
Cecinas Pablo has made his passion for beef his way of working.