Cut - Cecina 150gr

Cut - Cecina 150gr

from La Alacena de Aragón

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*the photo corresponds to a 150g tray

The Pajariel cured beef is made using the hindquarters of the cow: the rump, the sirloin, and the top round. These pieces are salted and left to rest for between 30 and 45 days. They are then smoked with oak wood and cured until they achieve the characteristic flavor.

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La Alacena de Aragón

La Alacena de Aragón
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