It's air-cured beef. It's made from the four prime cuts of the hind leg (thick flank, topside, silverside and rump), which are salted just right, washed and cured naturally for many months. That's why some people call it “beef ham”: a deep garnet colour and a rich flavour reminiscent of ham, with a character all its own. Ours is cured for more than 15 months in our curing house in the province of León.

Which part of the cow does cecina come from?

From the hindquarter: from its four prime cuts, the thick flank, topside, silverside and rump. Each has its own texture and degree of marbling. We work only with these cuts.

Is cecina made from horse meat?

The most widespread kind in Spain is beef, and it's the only one we make: mature beef, from cows at least 5 years old and some as old as 12. There are cecinas made from other animals, such as horse or goat, but they are sold as horse or goat cecina.

Is “cecina de res” the same as beef cecina?

In Spain, “res” is simply another way of saying beef. But the “cecina de res” of some Latin American countries is a different product: thin fillets of meat, salted and dried for a short time, without the long curing of ours.

What's the difference between cecina and ham?

They're alike in method: both are air-cured meat, made with salt and months of drying. They differ in almost everything else. Cecina is beef and ham is pork; cecina, without that marbling, is garnet in colour and deeper in flavour; Iberico ham has marbled fat that melts in the mouth.

How long does unopened cecina keep? Does it need to go in the fridge?

While the vacuum pack is sealed, go by the date on the label: it keeps for months. It doesn't need refrigerating: a cool, dry place at a steady temperature will do, or the fridge. What it doesn't like is changes in temperature.

How should I store cecina once opened?

In the fridge, well wrapped. Once opened, eat it within a few days. Take it out a few minutes before eating so it recovers its aroma.

How do you eat cecina?

In thin slices at room temperature, with a drizzle of extra virgin olive oil and a few flakes of salt. It's also wonderful as carpaccio, in gildas (Basque skewers) or on toast.

Where do you ship to, and how quickly?

We ship to all of mainland Spain and to much of Europe. On the mainland, delivery usually takes 24/48 working hours; for the rest of Europe, the time depends on each destination. We prepare and protect every order in our workshop.

Beef Cecina (cured beef)

Name: Beef Cecina (cured beef)
Brand: Castanoble
SKU: 0500
Price: 203.75 EUR
Availability: InStock

Product reference: 0500

From€203.75Approx. net weight 5 kg€40.75/kg · VAT included

Secure payment:

Delivery to mainland Spain within 24–48 hours from €7.90 · free delivery on orders from €100

14 days to change your mind · see conditions

From€203.75Approx. net weight 5 kg€40.75/kg · VAT included

Secure payment:

Delivery to mainland Spain within 24–48 hours from €7.90 · free delivery on orders from €100

14 days to change your mind · see conditions

To receive your order before Christmas Eve in mainland Spain, please order no later than Friday 18 December. Other areas and dates (in Spanish)

Ingredients: Beef, salt, sugar, acidity regulator (E-331iii) and preservatives (E-252, E-250).

Allergens: Contains none of the allergens subject to mandatory declaration under Regulation (EU) No 1169/2011. Contains no genetically modified (GMO) ingredients as defined in Regulations (EC) No 1829/2003 and No 1830/2003.

View nutrition information

Our cecina is meat from mature cattle — cows at least 5 years old, and even animals of up to 12 — naturally cured for more than 15 months in our curing house in the province of León. We work the four prime cuts of the hind leg: topside (tapa), silverside (contra), thick flank (babilla) and rump (cadera), each with its own character.

Description

They are salted, washed and left to rest for many months in the drying room and cellar until they take on their toasted garnet colour, with cherry tones, and an intense, mildly salty flavour.

How it arrives and how to serve it

How it arrives: the whole piece, of about 5 kg, vacuum-packed and in a cardboard box for transport: it is the format for those who prefer to slice it at home, at their own pace, and the one that keeps it best until it is opened.

Serve it in very thin slices, at room temperature, on its own or with a drizzle of extra virgin olive oil. It is high in protein: 38 g per 100 g.

Specifications

Breed: Mature beef.
Curing: +15 meses
Approximate net weight: 5.0 kg
Origin: Spain
Brand: CASTANOBLE
Presentation: Vacuum-packed. Supplied in a cardboard box for transport.

Ingredients and nutrition information

Ingredients: Beef, salt, sugar, acidity regulator (E-331iii) and preservatives (E-252, E-250).
Allergens: Contains none of the allergens subject to mandatory declaration under Regulation (EU) No 1169/2011. Contains no genetically modified (GMO) ingredients as defined in Regulations (EC) No 1829/2003 and No 1830/2003.
Nutrition information (per 100 g): Energy 947 kJ / 231 kcal. Fat 8.8 g, of which saturates 3.8 g. Carbohydrate 0 g, of which sugars 0 g. Protein 38 g. Salt 4.0 g.

Storage and serving

Storage: Keep in a cool, dry place at a stable temperature, or refrigerated.

Shipping, returns and guarantee

Carefully packed, promptly delivered

We prepare and carefully pack your order in our workshop. Delivery to mainland Spain takes 24–48 working hours, with free delivery on orders of €100 or more. Delivery times elsewhere in Europe vary by destination.

Castanoble guarantee

If anything doesn't arrive as it should, contact us within 72 hours with a photo and we'll put it right with a replacement or a refund. A personal service, person to person. Your statutory guarantee remains unaffected after that period.

Returns (14 days)

This product arrives sealed. If you change your mind, you have 14 days to exercise your right of withdrawal, provided the seal remains intact. Once unsealed, it cannot be returned simply because you have changed your mind, for hygiene and food-safety reasons (art. 103.e of the Spanish Consumer Law). Your guarantee covering the product's quality and condition remains fully in force.

Frequently asked questions

What is cecina?: It's air-cured beef. It's made from the four prime cuts of the hind leg (thick flank, topside, silverside and rump), which are salted just right, washed and cured naturally for many months. That's why some people call it “beef ham”: a deep garnet colour and a rich flavour reminiscent of ham, with a character all its own. Ours is cured for more than 15 months in our curing house in the province of León.
Which part of the cow does cecina come from?: From the hindquarter: from its four prime cuts, the thick flank, topside, silverside and rump. Each has its own texture and degree of marbling. We work only with these cuts.
Is cecina made from horse meat?: The most widespread kind in Spain is beef, and it's the only one we make: mature beef, from cows at least 5 years old and some as old as 12. There are cecinas made from other animals, such as horse or goat, but they are sold as horse or goat cecina.
Is “cecina de res” the same as beef cecina?: In Spain, “res” is simply another way of saying beef. But the “cecina de res” of some Latin American countries is a different product: thin fillets of meat, salted and dried for a short time, without the long curing of ours.
What's the difference between cecina and ham?: They're alike in method: both are air-cured meat, made with salt and months of drying. They differ in almost everything else. Cecina is beef and ham is pork; cecina, without that marbling, is garnet in colour and deeper in flavour; Iberico ham has marbled fat that melts in the mouth.
How long does unopened cecina keep? Does it need to go in the fridge?: While the vacuum pack is sealed, go by the date on the label: it keeps for months. It doesn't need refrigerating: a cool, dry place at a steady temperature will do, or the fridge. What it doesn't like is changes in temperature.
How should I store cecina once opened?: In the fridge, well wrapped. Once opened, eat it within a few days. Take it out a few minutes before eating so it recovers its aroma.
How do you eat cecina?: In thin slices at room temperature, with a drizzle of extra virgin olive oil and a few flakes of salt. It's also wonderful as carpaccio, in gildas (Basque skewers) or on toast.
Where do you ship to, and how quickly?: We ship to all of mainland Spain and to much of Europe. On the mainland, delivery usually takes 24/48 working hours; for the rest of Europe, the time depends on each destination. We prepare and protect every order in our workshop.