Cecina de vaca de León

Origin: Made from selected beef cuts, salted and cured using traditional methods. Curing: Between 6 and 12 months in natural drying rooms, depending on the size and cut. Texture: Firm, slightly fibrous, with marbled fat veins. Flavor: Intense, smoky, and deep, with salty notes and aged nuances. Very aromatic and long-lasting on the palate.