Uncured Cecina

We pay homage to this Spanish Classic with our New American Charcuterie twist. First we brine the meat in a delicious Spanish brine using Spanish Sherry, White Onion, Toasted Black and Green Peppercorns. We then slow smoke the beef on sweet aromatic Pecan wood. This creates an amazing nutty, smokey, richness not found in any other Charcuterie being made in the world today. Pairs wonderfully well with creamy sheep's milk cheeses and alpine style cheese while sipping on Argentinian Malbecs or Cab Francs.