Cecina de Leon ‘Reserva’ IGP (rump) Entrepeñas

For Il Mangiarbene, we selected a Cecina de León IGP “Reserva,” one of the most sought-after beef cured meats in the world, with more than 12 months of aging compared to the standard 7 and obtained from the cut of beef called “tapa” (rump). Cecina “Reserva” is characterized by intense infiltration (marbling/marbling) of fats, lower
moisture, intense color and great firmness.

Our Cecina is produced over 1200 meters above sea level, on the Cantabrian Mountains, in a small hamlet of 50 inhabitants nestled in a wonderful and unspoiled UNESCO “Biosphere Reserve,” where other wonderful food specialties are born from beef, such as Beso del Caballero.

Exceptional genetics-the “Iberian” genetics, a long breeding in the wild or semi-wild state (up to and over 21 months), a natural and balanced diet, and a very long curing period (it can exceed 48 months): these are the ingredients of Iberian charcuterie, which includes what is unanimously considered the best hams in the world, namely the legendary Patanegras.

The tradition of pig breeding in the land of Spain is a very ancient art and finds its raison d’être in fattening: la montanera.
And it is precisely on the basis of the pig’s diet that it can be distinguished into hams de Bellota: meaning acorn, or de Cebo de Campo: acorn together with selected farm feeds.
The pigs whose hind legs will become Jamón Ibérico de Bellota are raised in the wild, in forests and feed mainly on oak, cork and holm oak acorns. The high level of oleic acid present in these berries will be found “infiltrated” into the fat of the ham, giving the meat a surprising richness in Omega-3 and health characteristics very similar to those of evo oil.
The infiltration of the fat into the lean part, the so-called marbling, is the main characteristic of a slice of Ibérico ham, and it is what guarantees its meltiness between tongue and palate.

For Il Mangiarbene, we selected a Cecina de León IGP “Reserva,” one of the most sought-after beef cured meats in the world, with more than 12 months of aging compared to the standard 7 and obtained from the cut of beef called “tapa” (rump). Cecina “Reserva” is characterized by intense infiltration (marbling/marbling) of fats, lower
moisture, intense color and great firmness.

Our Cecina is produced over 1200 meters above sea level, on the Cantabrian Mountains, in a small hamlet of 50 inhabitants nestled in a wonderful and unspoiled UNESCO “Biosphere Reserve,” where other wonderful food specialties are born from beef, such as Beso del Caballero.

Exceptional genetics-the “Iberian” genetics, a long breeding in the wild or semi-wild state (up to and over 21 months), a natural and balanced diet, and a very long curing period (it can exceed 48 months): these are the ingredients of Iberian charcuterie, which includes what is unanimously considered the best hams in the world, namely the legendary Patanegras.

The tradition of pig breeding in the land of Spain is a very ancient art and finds its raison d’être in fattening: la montanera.
And it is precisely on the basis of the pig’s diet that it can be distinguished into hams de Bellota: meaning acorn, or de Cebo de Campo: acorn together with selected farm feeds.
The pigs whose hind legs will become Jamón Ibérico de Bellota are raised in the wild, in forests and feed mainly on oak, cork and holm oak acorns. The high level of oleic acid present in these berries will be found “infiltrated” into the fat of the ham, giving the meat a surprising richness in Omega-3 and health characteristics very similar to those of evo oil.
The infiltration of the fat into the lean part, the so-called marbling, is the main characteristic of a slice of Ibérico ham, and it is what guarantees its meltiness between tongue and palate.