A unique Spanish speciality

Beef Cecina is a traditional Spanish cured meat made from dried beef. Often referred to as ‘beef ham’, it offers an original and refined alternative to classic hams.

A product born of ancestral expertise

Cecina is one of the oldest methods of preserving meat. Its origins date back over 2,000 years, and it was already mentioned in Roman times in Lucius Moderatus’s work *Res Rustica*. Production methods have changed little and still rely on salt, drying and cold.

Selected beef

Cecina is made from various cuts of beef thigh. These cuts are carefully selected to ensure a pleasant texture and consistent quality.

A long curing process and oak smoking

This cecina is matured for a minimum of 14 months. It is then lightly smoked over oak wood, which gives it a unique aromatic depth and a distinctive flavour profile.

A whole piece

Available as a whole piece of approximately [size], this cecina is ideal for gradual use, cutting to order, or display in delicatessens or restaurants.

An intense and elegant flavour

Cecina is distinguished by its deep, slightly smoky flavour and its melt-in-the-mouth texture when thinly sliced. It offers a different experience from traditional hams, with a unique character.

Serving suggestions

We recommend slicing it very thinly and serving it at room temperature. It is perfect as an aperitif, on a charcuterie platter or drizzled with a little olive oil.