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Cecina de Leon, shortened to Cecina, is a special Spanish delicacy for real connoisseurs. This smoked and dried beef has been produced using traditional techniques for generations. Characteristic of Cecina is the high degree of intramuscular fat, which gives it a fantastic, smoky and yet mild flavour.

Cecina meat is made from the hind legs of Spanish cattle and is traditionally salted, dried and smoked over oak chippings. The thinly sliced meat is often eaten by itself, but it also makes for an excellent bread topping. 

For Cecina de Leon, Iberdeli works with two leading Spanish partners. The producer Trasacar from Oviedo uses fatty, marbled beef from various European cattle breeds, and Discarlux from Madrid uses the flat round cuts from the hind legs and muscular parts of the strong Galician cattle breed and dries them for at least 12 months.

The beef's intramuscular fat distribution and traditional maturing process gives Cecina de Leon its buttery soft texture that makes it melt in your mouth. Find out about the different ways to use this special Spanish delicacy.