OAK SMOKED DRY CURED BEEF SLICES 100G
£4.95
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 8-12 months. Bring the slices up to room temperature before serving 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 around asparagus, cheeses or even scallops, or fried lightly with scrambled eggs.
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