Spain's oak-smoked, air-dried beef, often called the Iberico ham of the cow. Slice paper-thin, dress with olive oil and Parmigiano shavings.

Cecina de León is the cured beef tradition of north-west Spain. The hindquarter is salted, lightly oak-smoked and aged for at least seven months until the meat turns deep garnet, almost black at the edges. The flavour is dense and savoury, with a smoky depth and clean beef sweetness on the finish. It carries the same theatre as Iberico ham, but with the leaner character of pure beef. The rule is simple: slice as thinly as the knife allows, just before serving. Lay the slices flat on a chilled plate, drizzle with a green, peppery extra virgin olive oil, crack over black pepper and finish with shavings of Parmigiano Reggiano. Serve alongside warm sourdough, manchego and a glass of Mencía or Ribera del Duero. Cecina is also at home on a charcuterie board with cornichons and aged cheeses. ≈imately 2kg whole piece. Catchweight item, actual weight may vary.

Origin

Made in Spain.

Dimensions

Net weight 2kg. Packed in a sealed pack.

Features

• Spain origin
• Deep, savoury, gently smoky beef with a clean, sweet finish.
• Cecina de León is the cured beef tradition of north-west Spain.
• The flavour is dense and savoury, with a smoky depth and clean beef sweetness on the finish.

Use Cases

A speciality of León in north-west Spain, Cecina IGP is made from the hindquarter of mature beef, salted, lightly oak-smoked and aged for at least seven months.

The long cure draws moisture out and concentrates the flavour, leaving the meat dense, dark and savoury. The texture is firm but yielding when sliced thinly across the grain.

≈imately 2kg whole piece. Catchweight item, actual weight may vary.

Serving suggestions:

• Slice paper-thin, dress with extra virgin olive oil and cracked black pepper.
• Top with shavings of Parmigiano Reggiano or aged manchego.
• Serve as part of a charcuterie board with sourdough, cornichons and olives.
• Pair with Mencía, Ribera del Duero or a chilled fino sherry.

What's Included

One 2kg sealed pack of Cecina de León Cured Beef (≈2kg). No additional accessories or utensils.

Storage

Keep refrigerated at 2 to 5 degrees Celsius. Once cut, wrap the cut face in parchment and consume within two weeks.