Cured beef

The cold and harsh temperatures arrive each year in the Leonese region, turning the landscape into a long snowy winter—perfect conditions for crafting this spectacular cecina. A thin slice of this Cecina becomes a true moment of delight, flavour, aroma and tradition. A gustatory experience we want to share with you.
In El Ferral del Bernesga, at an altitude of 800 metres, this Cecina is produced using an artisanal process to ensure the best flavour. This traditional delicacy comes from five-year-old cows weighing around 400 kg. It is cured for approximately 14 months, and the smoking process gives the cecina a very special aroma that harmoniously embraces all the other flavours.