Sliced Smoked Beef Checina 100g

Composition

Composition unknown — our sources do not have it.

Our new 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 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 round asparagus, cheeses or even scallops, or fried lightly with scrambled eggs.

Nutrition per 100 g/ml

Our sources carry no nutrition for this product.

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