This product, protected by the “Cecina de León” Regulating Council, is made from the hindquarters of the cow.

The hindquarters are divided into several different portions. The most well-known of these are the silverside, the topside and the knuckle, which give their names to whole pieces once they have been cured.

The meats are therefore first selected and inspected meticulously, in terms of their main characteristics (shape, size, weight and degree of fat infiltration, or marbling). They are then shaped to produce suitable pieces for processing.

After the pieces have been selected, they are firstly salted, and then placed in netting and formatted, thus getting more out of the pieces and a much more uniform curing. Later, the settling or rest stage takes place, which lasts for at least 45 days, when the salt is evenly distributed inside the pieces.

Next, the pieces are taken to smoking sheds, where, with the smoke from holm oak or oak log braziers, the product will acquire that slightly-smoked flavour so characteristic of it. Finally, the cecina is placed in our cellars, where it will remain for at least seven months.

This slow curing and ageing process is where Cecina de León acquires all of its characteristic flavour and aroma.
The cecina, once it leaves our cellars, is sold in various formats, and is accompanied by the corresponding label of the “Cecina de León” Regulating Council, which certifies the authenticity and quality of the product.

Recommendations for use. Cuisine
Due to its exquisite aroma and flavour, along with a colour which just asks you to try it, Cecina de León is ideal to be consumed raw. It is an eye-catching product which gives an original touch to any platter of cold meats, and can be presented in various ways: sandwiches, canapés, scrambled eggs, etc. We suggest serving it in slices, either alone or sprinkled with a few drops of extra virgin olive oil.