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Cecina de León Feblame (smoked cured beef)
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Cecina de León Feblame (smoked cured beef)

4.4 stars 4.4 (based on 13 customer reviews)
We are no longer selling this product, nor do we plan on selling it again.

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    Description of Cecina de León Feblame (smoked cured beef)

    Brand
    Feblame
    Curing
    12 to 15 months
    Origin
    Astorga, León
    Producer
    Feblame
    Processing
    The cows used for making this beef jerky are indigenous to the area and are between 6 and 12 years old. It is important to use old, fat cows to get the tastiest jerky that will stay tender after curing.
    Made with whole cuts known as silverside, flank, topside and rump from the hindquarters.
    The cuts are salted, washed and dried, then smoked for two weeks over holm oak fires and finally hung in natural drying rooms.
    The natural drying rooms are in buildings with no air conditioning or heating. Windows open to the outdoors so the temperature and humidity will be the same as the area in general, which means natural, unaccelerated curing. The curing process lasts from 12 to 15 months, depending on the size of the cuts.
    After 6 to 10 months they are coated with olive oil and lard, which provides natural protection from mites.

    Product with the Protected Geographical Indication (P.G.I.) of “Cecina de León”.

    Ingredients
    Beef, salt, lard and olive oil.
    Storing
    Store in a cool, dry place (maximum 20ºC) or in the refrigerator. It will start drying out once the package has been opened, but keeping it in the original package and covering the cut area will slow the process (2 or 3 weeks). It is best not to eat the first slice, which is often whitish, because it may be dry.
    In summer, keep in the refrigerator up to 30 days after opening.
    Expiry date
    Minimum 2 months after delivery.
    Tasting note
    Color: Dark reds ranging from cherry red to maroon with fat streaks
    Taste and aroma: Slightly salted meat, intense taste, flavorful, smoky aromas.
    Serving
    Beef jerky is usually finely sliced and eaten raw. Some people add a few drops of olive oil and serve it on toast. It can also be used to enhance the flavor of many dishes, like salads, carpaccio, pasta and roasted vegetables.
    Beef jerky is rich in protein (75% of dry extract) and very low in fat (less than 10%). The fat is very aromatic and finely marbled in the flesh.

    Packaging

    Packaging

    The cecina comes in a cardboard box, vacuum packed (see photo).

    Cecina de León Feblame (smoked cured beef)
    We guarantee that you will love this product, or we will pick it up for free and give you a full refund
    We guarantee that you will love this product, or we will pick it up for free and give you a full refund
    • 6 months guarantee
    • No questions asked
    • No small print

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    13 reviews
    5 stars
     
    10
    4 stars
     
    1
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    1

    Average rating: 4.4 stars 4.4 (see how the average rating is calculated)

    1 stars Cecina de Leon review, February 9, 2015
    Andrej Golikov (N.Ireland) Has purchased this product at IberGour

    Hello,
    I am a big lover of spanish jamon. But my wife likes dry cured beef. So i dcided to get some of it from your shop along with jamon. Im not a big lover of dryed beef, but have a good idea of taste and smell of it. So have to say that smell was not normal to the type of meet. It smelled like dead cow stuffed with chemicals to kill that smell. And taste wasn't any better. I never bougth perticular piece of meat before, but we tryed a lot of beef when we were at Spain. So i wasnt sure if that way it should be and i called to frend of mine. He thogth also that meat smell its rotten. So whole piece went in to the bin. Jamon and sausiges was as good as it could be. So im happy with that.I dont like to complain and write long crying letters to suppliers, so i decided just not to buy that kind of stuff from yours shop any more as i suspect you will tell me it is normal for dry cured beef. But as i said earlier i have tried a few different beefs before, and there is some difference.
    Sorry for my opinion, but thats the bottom line: Jamon is good, Beef not eadable.
    thanks, Andrej

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    5 stars Cannot get enough of this when I buy it, June 6, 2014
    David K (Yorkshire, UK) Has purchased this product at IberGour

    It lasts about a week in our house, if that. Absolutely delicious! If you're thinking about it, don't, just buy some and treat yourself.

    Post a replyPost a reply
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