Starting from the cutting of the hind quarters of larger cattle, the pieces that make up what is known as jerky are obtained. These pieces, Tapa, Babilla and Contra, after being cut and outlined, go through a quality control where the weight and the fat blanket that protects it, will decide whether it can bear the PGI Cecina de León stamp. Once marked, they are salted and, after a drying phase in a dryer and a smoking phase, they are passed to our cellars to complete their curing process, not less than 7 months.
 
 Sliced and vacuum packed in 0.100 gr package