Cecina smoked beef

Selected from the purest corners of León, our cecina is crafted following the traditional method of air-curing meat in the mountains. A thin slice of this cecina translates into a true moment of delight, flavor, aroma, and tradition—a culinary experience we want to share with you.
At El Ferral del Bernesga, 800 meters above sea level, this cecina is produced using artisanal methods to ensure the finest taste. 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 it a very special aroma that perfectly complements the rest of its flavors. It comes from native cows of León.