Cecina Ibércia Sliced PGI from León, Olmeda Origins

Cecina from cows raised in freedom, with at least five years and 400Kg. of weight. With an average cure of 14 months, it is given a light touch of smoke with oak wood. At Made in Spain Gouremt we have chosen Olmedo Orígenes cured meat, because it is simply one of the best on the market, from Ferral del Bernesga (León), at an altitude of 800 meters, unbeatable conditions for making wonderful and juicy cow ham. Product traditionally made with 100% top quality raw materials. Description The cold and harsh temperatures arrive every year in the territory of León to turn the landscape into a long snowy winter, perfect conditions for the production of this spectacular jerky. A thin slice of this Cecina translates into an authentic moment of delight, flavor, aroma and tradition. A taste experience that at Made in Spain Gourmet, we want to share with you. In El Ferral del Bernesga, at an altitude of 800 meters, this Cecina is produced following a traditional process to guarantee the best flavor. This traditional delicacy comes from cows that are five years old and weigh 400 kg. It is cured for approximately 14 months and the smoking process of this cecina provides a very special aroma that embraces the rest of the flavors in perfect harmony. Data sheet: Origin: El Ferral de Bernesga, León. Presentation: Cecina Iberica 100 gr Ingredients: Beef, salt, sugar, maltodextrin, preservatives E-252 and E250, antioxidant E-331. Product: Jerky Shelf life: 12 months Consumption: ready-to-eat product Storage conditions: Keep in a cool and dry place between 4 and 8ºC. Nutritional information (100g) Energy 1168kj / 259Kcal Fats 11.61g Saturated: 2.87g Carbohydrates 0g Sugars 0g Protein 38.5g Salt 3.74g GMO Statement This product does not contain organisms genetically modified. allergen statement It does not contain allergens. does not contain gluten tasting note Brown in color, slightly dark on the outside, its red hue increases to cherry color in the center of the piece. It has abundant fat infiltration typical of free range breeding. With a deep and fine smoked aroma, it has a soft, sweet flavor and in some cases milky from field herbs. We recommend consuming it between 20° and 24°, and thus savoring all the subtleties of Olmeda Orígenes cecina it is necessary to cut the very thin slices. Pairing: At Made in Spain Gourmet we recommend pairing it with a good young or crianza red wine from Ribera de Duero, Bierzo or Rioja. It is fantastic on slices of toasted bread with a bit of tomato rubbed into the bread, and a few drops of extra virgin olive oil. Making an excellent presentation, to eat as breakfast, appetizer or at dinner at home. You can also put the jerky to finish a Paul & Pippa cracker. And always with a few drops of EVOO (Extra Virgin Olive Oil). Also in a table of sausages is one of the stars. Characteristics of the Cecina de León At the end of the elaboration, the Cecina de León will present the following characteristics: Typical exterior appearance: the jerky will have a slightly dark, brownish, toasted color, typical of the manufacturing process. Color and appearance of the cut: the cecina will have different shades of color, from cherry to garnet, accentuating the edges at the end of the maturation process, and it will present a slight marbling of fat, which gives it its characteristic juiciness. Taste and aroma: meat with a characteristic flavor, not very salty, with a slightly fibrous consistency. The effect resulting from smoking provides a characteristic aroma in the maturation process, supporting the set of flavors. Form of presentation of the pieces: the pieces will be presented whole, wrapped or sheathed, or presented in vacuum-packed portions or slices, or in other systems approved by the Regulatory Council. Presentation La Cecina de León, is marketed in three main formats: Whole pieces: Cover, contra, stifle and hip chunks sliced