Olmeda Orígenes
Cecina Iberica
In search of the best Cecina, we ended up in the beautiful province of León, surrounded by high peaks and natural parks. In El Ferral del Bernesga, cold winters turn the Leonese landscape into a long-snowy scene, perfect conditions for the preparation of this Cecina iberica.Our Cecina comes from five-year old cows raised in freedom and weighing 400 kg. It has a curing period of 14 months approximately, and has a slight smoky flavour of oak wood. Ideal to eat in a toast with some cheese, in a tapa, with some of our Marcona almonds or simply grab one slice after another.
 |
| IMPORTERS |
 |
| DISTRIBUTORS |
 |
| RESTAURANTS & CATERING |
 |
| SUPERMARKETS |
• In pieces completely cleaned, divided in pieces and vacuum-sealed. 0,8 Kg. approx. Product code: 12004
BACK TO CECINA SECTION
DISTRIBUTION EXPORT
It has a slightly dark brown colour on the outside and turns red on the inside, reaching a cherry red in the centre of the piece. It has abundant fat infiltrations, typical of animals bred in freedom. It has a deep, fine smoked aroma, and a soft, sweet, creamy flavour from the country herbs.
Best served between 20°-24°C. In order to savour and enjoy the subtleties of this Cecina, it should be cut in very fine slices.