Produced in a UNESCO-protected nature reserve in Gordon.
Our beef jerky is the fruit of extensive beef rearing and 100% natural green oak smoking (which brings out the original notes of spices, hay and foie gras typical of fine matured meats).
Triple curing process: 30-day maturation, oak smoking, mountain air curing.
No additives, no preservatives.
Dried Black Angus beef
Traceability: Manufactured under the supervision of the Cecina de Leon PGI supervisory body, our breeding is carefully selected.
Integrated production method: Breeding, feeding and maturing in the Leon region alone.
100% original: Triple curing process (30 days), natural smoking and drying (12 months) in the mountain air. Choice of natural oak smoking. This noble wood brings out the original notes of spices, hay and foie gras that are characteristic of this type of meat when matured.
No preservatives, no additives.
Ingredients: Beef, salt, natural oak smoking.
