In Spanish, the word ‘Cecina’ basically means "meat that has been salted and dried by means of air, sun or smoke".
This artisanal Cecina is made by Embutidos Arau, a family business with over 150 years of tradition, using only the very best of beef. It is made in the province of Leon (Spain), which is where 95% of all production of this delicacy is found.
This area has a dry, healthy climate, making it the ideal enclave for the artisanal production of this cured beef. It is made entirely of prime beef, is slightly smoked and has a very low salt content.
The effect of the smoking during the curing process provides it with a very special and distinct flavour.
Net Weight: 1 kg (Approx.)
Presentation: Smoked Cecina, individually vacuum-packed.
Morcon is a chunky sausage (similar to Chorizo), seasoned with paprika, garlic and salt, which pleasantly surprises many, thanks to its intense aroma and elegant taste.
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'Cinco Jotas' Acorn-Fed Pure Iberian Cured Loin is made the iliospinal muscle of 100% pure Iberian pigs, which are reared in the vast pastures of the Iberian Peninsula and fed on acorns during the 'Montanera' fattening period.
The Acorn-Fed Iberian Top Loin (Lomito Ibérico de Bellota) is produced with a selection of the best and finest cuts of acorn-fed Iberian top loin, which, accompanied by the quality of a careful production process, result in this exquisite dish.
Boneless loin of 50% Iberian pig (cross between pure-bred black-hoofed Iberian female and Duroc pig). It is reared in the open air with vegetable feed, but mainly cereal-based. This breeding is called CEBO. Slowly matured for months. Ideal as an appetiser, for the buffet or in the kitchen to enrich dishes. Boneless shoulder ham 50% Iberian pig (cross between pure-bred Iberian black-hoofed pig and Duroc pig). Matured for a minimum of 24 months. Ideal as an appetizer, for the buffet. Also used in cooking to enrich dishes.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
