Italiano
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Cecina Babilla whit out bone 4/5kg
Antonio Martinez has been preparing Cecina de Babilla since 1957 respecting the canons established by a millenary tradition. Every single cut of the hindquarters of the adult bovine is salted, smoked and left to season.
The result is a tender and succulent cecina, with aromas of noble meat, a subtle touch of salt that does not suffocate the sweet nuances.
A product that was already consumed by the muleteers who traded in the north, center and south of the peninsula, transporting all kinds of goods. Being a dried and cured meat that kept for a long time they could therefore consume it on their travels throughout the year. This delicacy is made with the hindquarters of the older bovine, preferably fat, divided into three parts: Tapa, contra and babila.
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- Ingredients
- Beef, salt and butter
- Nazione
- Spagna
- Net weight
- 4/5kg
- Animale
- Vacca
Antonio Martinez has been preparing Cecina de Babilla since 1957 respecting the canons established by a millenary tradition. Every single cut of the hindquarters of the adult bovine is salted, smoked and left to season.
The result is a tender and succulent cecina, with aromas of noble meat, a subtle touch of salt that does not suffocate the sweet nuances.
A product that was already consumed by the muleteers who traded in the north, center and south of the peninsula, transporting all kinds of goods. Being a dried and cured meat that kept for a long time they could therefore consume it on their travels throughout the year. This delicacy is made with the hindquarters of the older bovine, preferably fat, divided into three parts: Tapa, contra and babila.