Our Cecina is from the mountains of Asturias, the beef is first salted, then smoked over oak fires for 2 weeks, then dry-cured naturally for 12 months. Serve in very thin slices simply as they are, or use them as you might an Italian Bressaola or carpaccio, with rocket leaves, Manchego shavings and a vinaigrette dressing, or perhaps with apple slices and a mint dressing. The slices can also be used to wrap round asparagus, cheeses or even scallops, or fried lightly with scrambled eggs. (We also have pre-sliced Cecina if you prefer).
Ingredients: Beef and salt.