Cecina de Leon is a smoked cured beef made from mature cattle 15 years old or older. The smoke-cured beef that Cecinas Nieto produces comes from the four pieces that are cut from the back leg. The cuts are called: Silverside, Flank, Topside and Rump.
Its preparation process is a traditional one (including salting, drying, smoking, and curing): the meat is dried slowly to a succulent and cured condition, smoking it with a special aroma and flavour which can only be obtained through the passage of time.
Cecina is normally served on its own with a sprinkle of sea salt and a drizzle of good olive oil. At Grey's we like it with shavings of Manchego cheese and our white truffle oil.
You can slice your Cecina de Leon Nieto by hand or in a meat slicer. We recommend you slice it well chilled for consistent results and allow the thin slices to come up to room temperature before serving. You can also cut your cecina piece into four pieces and vac pac each piece to ensure you seal all of its freshness, opening and using one piece at a time. Remember to always keep your cecina de leon in the refrigerator.
3-3.5Kg Piece / Once opened store in the refrigerator and consume within one month / 1 year shelf life
Cecinas Nieto (Leon)
Cecinas Nieto is a family business which was founded in 1965 by Jose Nieto Blas, the descendent of a family of muleteers from la Maragateria (a district in the eastern part of Leon). It is here that he learned the traditional techniques for preparing dried beef Cecina de Leon.
These were the beginnings of a project which continues to this day, whose essential motivation is to provide a quality product, prepared with care and expertise hand down through generations.
The combination of the elements: Land, Water, Wind, Fire and Time, transform the Cecina de Leon into a product that is natural, with distinctive qualities that are unique around the world.