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Cecina with more richness and depth
Cecina taken beyond the traditional lean style. Angus crossed with Wagyu brings noticeably more marbling, giving the cured beef a softer texture and broader flavour. Long maturation concentrates the beef character while the fat keeps the experience balanced, rich and surprisingly smooth.
Angus beef crossed with Wagyu, salt, preservatives (E250, E252), dextrose.
Traditional cecina is often lean, firm and very direct. Here the greater degree of marbling changes the experience: the texture becomes more supple, the flavour develops more gradually and the finish remains rounder.
The important difference is not simply more fat, but how it is distributed through the muscle. Once properly tempered, the marbling carries flavour through the complete slice rather than leaving meat and fat as separate sensations.
The beef is dried and then matured for around 10–12 months. Moisture falls and the flavour becomes more concentrated, while the natural marbling helps prevent the eating experience from becoming as firm and dry as very lean cecina.
It creates a strong contrast to jamón and other pork-based cured meats. Served in very fine slices, it can stand alone or give a mixed charcuterie selection an entirely different direction.