Yearling jerky

Calves over one year old raised with natural food. Cured marbled and fibrous meat. With an overflowing flavor. The flavor of the Sierra de Gúdar and Maestrazgo in small bites. Ideal as a gourmet starter, to accompany with cheeses.

Yearling cecina is a typical meat product of Spanish gastronomy. It is made from beef, especially from the back of the animal, which undergoes a salting and drying process.

The process of making yearling jerky consists of salting the meat and letting it rest for several days so that it absorbs the salt and loses moisture. It is then washed and hung in a cool, dry place to dry naturally for several weeks.

Yearling jerky can be eaten in different ways. It is usually cut into thin slices and served as an appetizer or tapa. In some cases, it is served accompanied by cheese or bread.