Cecina de León Feblame (smoked cured beef) - 100-gram Pack

The cows used for making this beef jerky are indigenous to the area and are between 6 and 12 years old. It is important to use old, fat cows to get the tastiest jerky that will stay tender after curing.

The cuts are salted, washed and dried, then smoked for two weeks over holm oak fires and finally hung in natural drying rooms.

The natural drying rooms are in buildings with no air conditioning or heating. Windows open to the outdoors so the temperature and humidity will be the same as the area in general, which means natural, unaccelerated curing. The curing process lasts from 12 to 15 months, depending on the size of the cuts.

After 6 to 10 months they are coated with olive oil and lard, which provides natural protection from mites.

Beef, salt, lard and olive oil.

To completely enjoy its flavor, remove it from the plastic pack 20 minutes prior to consumption.
Once vacuum is lost, remove the product from the plastic pack.
Keep between 0 ºC and 5 ºC (32 ºF to 41 ºF).

Minimum 2 months after delivery.

Color: Dark reds ranging from cherry red to maroon with fat streaks

Taste and aroma: Slightly salted meat, intense taste, flavorful, smoky aromas.

Beef jerky is usually finely sliced and eaten raw. Some people add a few drops of olive oil and serve it on toast. It can also be used to enhance the flavor of many dishes, like salads, carpaccio, pasta and roasted vegetables.

Beef jerky is rich in protein (75% of dry extract) and very low in fat (less than 10%). The fat is very aromatic and finely marbled in the flesh.