bodegón de cecina


Only the best pieces for an optimal result.

The three pieces in which the leg, tapa, contra and babilla are divided have special characteristics, so for example the cover has a good use for its flat shape, the counter is the largest piece and the stifle being this the juiciest. We have whole pieces in halves for better handling. The half pieces of lid and babilla are vacuum packed for a good conservation and ease of use and consumption

cecina gran reserva


The topside is a conical and flat piece. Due to its flat shape, we can make the most of this piece. Each piece weighs 6-8 kilos, already cured. Its texture and taste are between the Stifle and the Silverside.

tapa cecina

Thick flank

Considered by many the most succulent piece, the stifle is an oval-shaped piece that has a small bone in it. Due to its shape, it is the easiest to clean. Its soft texture makes it the most suitable piece for culinary preparations as stuffed rolls or cylinders. The weight of each piece is 4-6 kilos, already cured.

contra cecina


The silverside is a piece formed by the center of the silverside and the eye of round. It is the biggest piece, weighing more than 8 kilos, already cured. It is the tastiest part. Due to its texture and marbling, similar to ham, it is the restaurants’ favorite piece.

Cecinas Pablo in TVE

Report in "Aquí la tierra"

Video report about the process of traditional production of Cecina Pablo cecina. The cecina is a delicious beef ham and has a high energy value. Know the phases of the natural process of dehydration and curing this red gold, in this video report of the program "Aquí la Tierra" of Televisión Española (RTVE).