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Cecina 1,9 kg
€116.05
€61.07 / kg
VAT included
Cow meat aged a minimum of 12 months and oak-smoked.
Produced by hand for over 2000 years.
We recommend this delicatessen if you're new to it.
This product may have white marks on the packaging due to the salt on the surface.
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Programme Fidélité
Oak-smoked cow's meat aged a minimum of 12 months.
To be sliced very thinly and eaten at room temperature.
Spanish cecina is very similar to ham, but is made from dried cow or beef meat. It is prepared from the various parts of the thigh. It is one of the oldest meats, having been produced for over two thousand years. Its traditional production method can be found in the book "Res Rustica", written in 42 AD by Lucius Moderatus, which explains how "cecina" was produced, in a similar way to today. Indeed, the method of preserving this meat is still based on salt and cold to keep the cecina in the best possible conditions, just as it was 2,000 years ago.
Food information:
Ingredients: Beef and salt.
Nutritional information per 100g:Energy 259Kcal / 1168 KJ
Protein 37.47g
Fat 12.17 gr.
of which saturated fatty acids 4.16 gr.
Carbohydrates 0 gr.
Sugars 0 gr.
Starch 0 gr.
Sodium 1,51 gr.
Salt 3,77 gr
This product is allergen-free.
Keep refrigerated. Once opened, wrap in cling film.
Cecinas Pablo
PI de Astorga
24.700 Astorga
León - España
Origin Spain
PA001-2000
13 Items
Data sheet
| Ingredients | Viande de bovin et sel. |
|---|---|
| Nutritional information per 100 g or 100 ml | per 100 g or 100 ml |
| Energy | 259Kcal / 1168 KJ |
| Fats | 12,17 g |
| Of which saturated fatty acids | 4,16 g |
| Carbohydrates | 0 g |
| Including sugars | 0 g |
| Proteins | 37,47 g |
| On this | 3,77 g |
| Conservation | Cool, dry place |
| Producer | Cecinas Pablo PI de Astorga 24.700 Astorga León - España |
| Origin | Spain |