Premium Cecina from León
If you ever tried beef jerky and liked it, you'll enjoy Spanish cecina. To make this high quality cecina, the family company Nieto selects the best hind quarters from the cow, smoke them with oak and then cure it for a minimun of twelve months.
This company, was founded in 1965 by José Nieto Blas in León who was the descendent of a family of muleteers, so he learnt the traditional techniques of the trade from his family.
Net weight: 80 g