bars sharp thin
magnifying glass thin
heart thin
Marbled cecina – already sliced perfectly
The same Angus × Wagyu character as the whole cecina, but ready to serve. The thin slices are cut by hand and packed in 100 g portions, so the marbling, colour and texture can go straight onto the plate without a slicer or trimming. At room temperature, the fat softens and gives the long-matured beef flavour a rounder finish.
Angus beef crossed with Wagyu, salt, preservatives (E250, E252), dextrose.
The cecina is first salted, dried and matured for 10–12 months. The outer surface is then removed, the meat is sliced by hand and packed in 100 g portions.
Cecina should be sliced thin enough to avoid a tough bite, but not so thin that the slice loses character. Hand slicing makes it possible to adapt the cut to the finished piece.
Straight from the refrigerator, both meat and fat feel firmer. Once the pack reaches room temperature, the marbling softens and the flavour becomes more open and rounded.
The small pack reduces the need to open whole pieces and makes portion control simple. It works well for tapas, charcuterie, small servings or as a premium element where a precise quantity is preferred without extra preparation.