CECINA SELECTION OF CURED BEEF
Our cecina de vaca de León is made in the traditional way by selecting the best pieces of beef and with a high level of quality. One of its main characteristics is smoking, a process which, in addition to perfuming the cecina with holm oak and oak wood, further enhances the preservation of the product once it is finished.
The curing process of cecina lasts from 12 to 18 months, it must be kept cold at 0 to 8 °C, it is recommended to temper it for about an hour before consumption and it is suitable for coeliacs because it does not contain gluten.
Cured beef jerky is a food with a high nutritional value as it provides the body with a large amount of iron, phosphorus, calcium and potassium.
In addition, its low fat content and its protein content make it a food that is increasingly in demand by sportsmen and women and professionals to supplement their patients' diets. On the palate, it has a sweet and smoky aftertaste with a very pleasant texture. A simple dish with which to surprise your guests, open an envelope of cecina and spread the slices around the plate, cut the cured sheep's cheese and place it in the centre until it is full, and finally add a good drizzle of our delicious extra virgin olive oil.
Ingredientes
Beef and salt.
Nutritional information
| Energetic value | 259 Kcal / 1087 KJ |
| Fats: | 12 g. |
| Of which saturates:: | 4,2 g. |
| Carbohydrates: | < 0,8 g. |
| Of which, sugars: | < 0,5 g. |
| Proteins: | 37 g. |
| Salt: | 3,8 g. |
* Nutritional information per 100 gr. of product.
