The cecina from León is cured beef, produced all over the province of León, although the hills have the perfect weather for its slow curing process.
ORIGIN: León. INGREDIENTS: Only the quartering of the hind quarters of the animal (topside, knuckle, silverside and rounds) and salt used. CURING PROCESS: Minimum 8 months.
It can be used to cook a great number of meals, however, the best way to appreciate all its flavour is to carve it in thin slices and sprinkle it with olive oil.
Store in a cool, dry place
Piece of 500 gr approx.