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José Nieto Blas, who was derived from a line of muleteers who lived in the Maragateria neighborhood (which is located in the eastern part of León), established the Cecinas Nieto firm. It was in this same location that he was instructed in the time-honored methods of producing dried beef Cecina de León. These events marked the beginning of a project that is still ongoing to this day and whose primary goal is to give customers with a GOOD that has been crafted with the utmost attention to detail and using skills that have been passed down from generation to generation. The interplay of Land, Water, Wind, Fire, and Time helps to turn the Cecina de León into a natural product that possesses specific features that are unparalleled anywhere else in the world.
Cecinas Nieto constantly performs quality control procedures to ensure that the raw materials chosen are in compliance with the hygienic and health standards stipulated by the European Veterinary Standard as well as the Cecina de León PGI (Protected Geographical Identification) Regulatory Council. These standards are in place to ensure that the Cecina de León PGI (Protected Geographical Identification) label remains intact.
They select the most superior hindquarters from the most superior breed of cow in order to ensure that the final product is of the highest possible quality. Only natural ingredients are used in the process, which results in a flavor that is both delicious and distinctive. The flavorful meat then slow-smoked in oak barrels for at least a year.
Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.