Beef cecina

Cecina is our treasure: air-cured beef, deep garnet in colour and concentrated in flavour, which we make in the province of León, letting the climate do its work slowly. Once you've tasted it well made, you never forget it: it has the elegance of ham and a character all its own that makes it unique among Spanish cured meats.

Here we've gathered everything we usually tell people at the counter when they discover cecina: exactly what it is and which part of the animal it comes from, how to eat it to enjoy it at its best and how to tell a good piece. If you're new to it, start with the guide below; if you're already a fan, find out how to carve it and keep it at its best.