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    Exploring Beef Jerky in the Mediterranean

    By: Stuart Lowry 0 Comments
    Exploring Beef Jerky in the Mediterranean

    I bet you're used to eating the typical delicious gourmet jerky online from some of the United States' best jerky producers, right? Let BeefJerky.com take you to the province of León in Spain! 

    Cecina de León

    We classy jerky enthusiasts here at BeefJerky.com recommend that you develop your palate and try the Cecina de León. It sounds Spanish, and it is. The Cecina de León beef jerky is our first featured review in our latest World of Jerky newsletters.  

    From the province of León, this prime jerky is often referred to as Spanish dry-aged beef jerky. This mouthful (pun intended) of jerky is a little lower in fat than the average beef jerky but still high in protein, making it a delicious accompaniment to a Spanish tapas plate.  

    The most famous of these cuts in Spain is Cecina de León from the company Embutidos Entrepeñas. It is certified as a Protected Geographical Indication (PGI).  


    Cecina De Leon Beefjerky.com Jerky

    Why Is This Jerky So Revered?

    Without pushing this into your mouth over a jug of sangria, we will have to explain the artisan process involved in its recipe for you to appreciate it. So, let’s dive into its making and compare it to the average jerky process here in the U.S.  

    The Cecina de León from Embutidos Entrepeñas is the so-called artisan jerky. Its beef is selected carefully and cured 1,200 meters (about the height of the Burj Khalifa, the tallest building in the world) above sea level in the beautiful warm climate of Mediterranean Spain.  

    The surrounding Oak in the immediate area helps with the mild smoking techniques used to cure the meat, which can take anywhere between 12 to 22 months.   

    My mouth is watering just thinking about this one — traditional prime jerky meat by anyone's account. What makes all the difference here is the length of curing.  

    Most beef jerky you find online or in beef jerky outlets in the U.S. will be more tender, which can sometimes result from the length of curing and what marinade is used. A good example is what I like to call our “Teriyaki Time” Honey Teriyaki Beef Jerky, a top-five product of ours — and of course yours. 😉

    This balanced sweet and salty jerky is different from the traditional Cecina de León style in Spain and more like the familiar favorites in the U.S. The secret spices and marinade are balanced with the perfect curing time, resulting in less aging and less challenging eating. The differences create a full spectrum of jerky tastes and redefine what beef jerky even is.   

    Sometimes it takes history to evolve our tastes and pallets, and this is what I think Cecina de León has done for beef jerky. We will be exploring similar history and evolution from the U.S. and all over the world here at BeefJerky.com.  

    Where Can You Buy Cecina de León?

    The best place to get this rare cut is going to be in Spain. You will then really get to immerse yourself in the whole cultural experience and gastronomy of the location. Online there are only two real places we would give a try: Tienda and Jamonarium.

    With all this jerky talk, we still have a special on our site for 10% off using code GET10P at checkout.  

    Our latest feature this month is our latest subscription service, allowing you to get a delivery of delicious beef jerky to your door every 14 days with 12% off for your loyalty. 

    We also encourage our loyal customers to comment on this blog if they have any ideas or questions. Comments will include an entry into the NFT giveaway this year! (*wink wink nudge nudge) 

    Finally, thanks for reading my little foray into Spain to find Cecina de León. If you have any questions about the upcoming giveaway, products, or orders please email me at stuart@beefjerky.com. I am usually found out back in the taste test department. 

    -Stuart

     

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