This category of cecina (cured ox) comes from animals over five years old, with curing proces- ses that can take up to four years. And although they are also highly marbled cuts, they do not reach the Select category. A high percentage of our animals are given the premium category and are usually from silversi- de and knuckle cuts mainly.
CURED: Up to 4 years.
STATE: Cured.
FORMAT: Vacuum packed blocks.
APPROX. WEIGHT: 3 Kg.
STORAGE: Cool, dry place, always below 15ºc.
RECOMMENDATIONS: Remove the piece of cecina from the packaging and cut into wafer-thin slices by hand, or using a meat slicer (preferably) 10 minutes before eating. To store, it can be vacuum-packed again (recommended) or in cling film. Can be diced small to make croquettes or to put in salads, and it goes very well with duck foie gras served in small wafers.
