JAPANESS WAGYU CECINA

Cecina is the product made from meat of  bovine animals, subjected to a process of salting, drying, maturing and, where appropriate, smoking. Japanese wagyu jerky has a high fat infiltration which gives it a special texture and exquisite taste. It has a characteristic cherry colour, and a particular smell and taste, with a slight smoky touch. There are four different cuts: 'Top round', 'bottom round ', 'Knuckle roun ' and 'Eye round'. The format selling cutsin which they are are the 'top round', 'knckle roun ' and 'bottom round' cuts, corresponding to the same piece. Each cut has a variable weight: bottom round between 4,500 kgs and 6,500 kgs, top round between 3,500 and 5,000 kgs, Knecklc round between 5,000 and 6,500 kgs