Our Cecina is from the Picos mountains in Asturias. The beef is first salted, then smoked over oak fires for 2 weeks, followed by dry curing naturally in the cool mountain air for 8-12 months.
Bring the slices up to room temperature before serving them simply as they are. Or use them as you might an Italian Bressaola or carpaccio. Serve the slices with rocket leaves, Manchego shavings and a vinaigrette dressing. Or for a classic northern Spanish touch, serve with apple slices and a mint dressing. They can also be used to wrap around asparagus, cheeses or even scallops, or fried lightly with scrambled eggs.
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