CRIGP CECINA DE LEON

CECINA DE LEÓN IGP, only four sections of the hindquarters of bovine cattle are  used ( rump, silverside, thick flank and top side). The curing process consists of six stages: shaping, salting, washing, settling, smoking and drying or curing, until the curing process is complete. The entire process will take a minimum of 7 months for the Cecina de León, and a minimum of 12 for the Cecina de León RESERVA. 

Thanks to the loving care with which it is made, the Cecina de León, has become a prestigious product that has found, little by little, its way into an ever-dermanding market.