Cecina de Leon - Ezequiel Maximize
Cecina de Leon - Ezequiel
  • Cecina de Leon - Ezequiel
  • Cecina de Leon - Ezequiel
  • Cecina de Leon - Ezequiel

Cecina de Leon - Ezequiel

100g - Artisan Cecina de Leon PGI - Vacuum Packed Slices

Cecina is cured meat made from the hind legs of beef. Its colour ranges from a typical meat red to cherry red. Its thin marble streaks makes it juicy and pleasant on the palate.

It has a unique and slightly salty taste.

Suggestion: taste it alone or with soft cheese as a starter.

Tip: pull out of the refrigerator and open the pack at least 1 hour before serving.

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EaTapas World

£ 4.95

What is Artisan Cecina de Leon?

Dried Beef Cecina can be described as jerky coming from the hind leg of beef cattle and is truly a delicacy of Spain.

Jamones y Embutidos Ezequiel - Villamarin (León) - Castilla y León

Embutidos y Jamones Ezequiel has more than 70 years of experience in the artisanal manufacture of cured meats.
Their factory is located in Villamanín, a small town in the mountains of León, at an altitude of 1,200 meters, where they produce cured meats according to their customs, preserving the traditional smoking process with oak wood.
Their work has always been led by the same conviction: maintaining the highest quality standards, which are based on their traditions. The privileged location in the mountains along with the good work of expert hands and the respect for tradition make their cured meats what they are, true gastronomical treasures.

Traditional Cecina de Leon curing process

Four sections or cuts of meat are used, all taken from the top or bottom rump: round, centre leg, stifle, and sirloin. Its preparation process is a traditional one: the meat is dried slowly to a succulent and cured condition, smoking it with a special aroma and flavour which can only be obtained through the passage of time. The entire process must last a minimum of seven months from the time the meat is salted so that the product can be considered Cecina de León PGI.

What does Cecina de Leon taste like?

Once cut, Cecina shows shades of colour passing from the typical corned beef colour to a cherry-red colour, accentuating at the edges at the end of the maturing process. Cecina’s slight marbling gives it its characteristic juiciness.

It is a little fibrous and has a distinctive flavour. Although it is cured in salt, Cecina is just slightly salty.

Nutritional Info (per 100g):

  • Energy: 890 kJ – 212 kcal
  • Fat: 6,02 g of which Saturates 2,70 g
  • Carbohydrate: <1,00 g, of which Sugar <1,00 g
  • Protein: 39,35 g
  • Salt: 6,25 g

Eatapas Suggestion: How to enjoy this premium cured meat

It should be sliced really thin and eaten right away once sliced. Because of its aroma, its flavour and a colour which just asks you to try it, this product is ideal for consumption just as it is.

Our tip: pull out of the refrigerator and open the pack at least 1 hour before serving. You can slice it and add a few drops of olive oil to enhance its flavour. This versatile tapa is ideal for any kind of sandwiches, canapé or to accompany soft cheese as a starter.


Cecina de Leon P.G.I.

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