Cecina from wild deer, born and raised in the wild in total freedom and fed on natural products.
The raw material is fundamental to the essence of cecina. We always select first class adult meat. Each piece undergoes a salting phase determined by our masters, followed by a delicate desalting stage. In this way, only the necessary salt accompanies the sausage.
However, obtaining the best cecina is a matter of patience. Each piece has to settle to obtain a uniform flavour. Later, it will be subjected to a traditional smoking process with oak wood, giving it our characteristic aromas and flavours. And finally, the piece must mature in our cellars. This is the only way for our product to achieve maximum excellence.
Cecina extra deer cured in the natural landscapes of Sierra Morena. Slow and artisan curing of up to 10 months. Slightly smoked with holm oak and oak. The cecina can be called “deer ham”.
You will be surprised by the flavour and juiciness together with the smoked touch offering intense flavours. It is recommended to take the product at room temperature.
Etymologically, the word cecina derives from the Latin word siccus, which means dry, or from the Celtic word ciercina, which refers to the wind.
The Diccionario de la Real Academia de la Lengua defines ‘cecina’ as ‘salted, wiry, air-dried, sun-dried or smoked meat’.
The raw material used in the production of ‘Cecina de Ciervo’ is the offal from the hindquarters of older cattle at least two years old.
Production process of Cecina extra deer jerky
The only ingredients used in the production of ‘Cecina de ciervo’ are deer meat, thyme, pepper and salt.
Basically two processes are used, one which can be considered ‘artisanal’ and is carried out using traditional systems and coincides with the coldest periods of the year – from November to March – and another ‘industrial’ or ‘semi-industrial’ process which uses more modern meat curing techniques and can be carried out throughout the year.
The production process consists of six operations or phases: profiling, salting, washing, washing, settling, smoking and drying or curing. The entire production process lasts a minimum of seven months from the time of salting.
Profiling is the operation by means of which the different pieces that will be salted are shaped.
The purpose of salting is to incorporate the common salt into the muscle mass, favouring the dehydration of the pieces and their perfect preservation, as well as contributing to the development of the colour and aroma typical of cured products.
For this purpose, according to traditional systems, the pieces are stacked and covered with coarse-grained sea salt. The salting time lasts a minimum of 0,3 days and a maximum of 0,6 days per kg of weight, depending on the weight and characteristics of the piece. The salting process takes place at a temperature between 2º C and 5º C, and a Relative Humidity between 80 and 90%.
After this phase, the pieces are washed with warm or lukewarm drinking water in order to remove the salt adhering to the surface.
The next step is the settling process, which lasts between 30 and 45 days. The piece is hung in the air. The purpose of this post-salting phase is to remove the constituent water, to allow the salt to penetrate homogeneously and uniformly, to encourage the development of the characteristic microflora and to channel the biochemical processes of enzymatic hydrolysis that will produce the characteristic aroma and flavour. As the surface water is slowly and gradually eliminated, the pieces acquire a greater consistency. It is a process similar to that of Iberian ham.
More than 2,000 years of history and its presence in The Ingenious Hidalgo Don Quixote of La Mancha can only guarantee one thing: this is an indisputable gastronomic jewel.
The pieces can then be smoked using oak or holm oak wood. The duration of this phase is between 12 and 16 days.
Translated with www.DeepL.com/Translator (free version)
In the case of whole hams or shoulders, you receive the whole piece wrapped in waxed greaseproof paper, protective cloth cover and in box/case with handle, at no extra charge.
We will send your knife-cut ham or shoulder in thin slices in 100 gram sachets and vacuum packed. It should be kept in the fridge. Although it should always be taken out at least one hour before consumption. Shelf life of 6 months from delivery.
Includes the cut bones, useful for making broth or stews.
Sausages and cheeses:
Any sausage or cheese, whether cut or in whole pieces, will be sent vacuum packed.
It should be kept in a cool, dry place. It is always advisable to temper before consumption. Shelf life depends on the product. Normally at least three months.
Wines and oils:
Both wines and oils should be sent properly protected.
If you have just brought home a piece of Iberian ham that you do not plan to open yet, it is important that you remove all the wrapping and hang it up, if possible in a cool, dry place, in order to preserve it.
In this way the ham can last for months without any problems.
Preserving Iberian ham once it has been opened
When we buy a leg of Iberian ham and we are going to start cutting it, it is important to save the layer and the first slices of fat that we will remove before cutting the ham itself.
Preserving whole cured meats
If you are one of those people who prefer to buy whole pieces of sausage such as salami, cured pork loin or chorizo, there are also ways in which we can help to keep these pieces in perfect condition.
The best way to preserve Iberian cured meats is to keep them hanging. The piece should be hung with the cut side down. To maintain its texture, cover the part that has already been cut with plastic film and secure it with a string or rubber band so that it is well sealed.
Preserving sliced sausages
The ideal way to preserve sliced cold meats with all their properties is to group all the slices together and stack them on top of each other, wrapping them in transparent film. They should also be spread out inside the envelope in which they were received. Once you have opened one of these sachets, you should consume it within a week.
We guarantee the delivery between 24 and 48 HOURS following the one of the realization of the order in function of the peninsular destiny, except in the cases of requested pieces cut by hand, in which case it would be increased in 24 hours per piece or in purchases made on Saturdays , Sundays and holidays and as long as it is not done later than 12:00 pm. in which case the order will be processed on the first working day after the day of execution. In addition, it must be taken into account that the deadlines are computed on working days and that they can be altered by local or national holidays. Occasionally, it may happen that the carrier for reasons unrelated to our company delays the delivery of the requested goods. Please inform us to claim it as soon as possible. If you choose bank transfer, the order will not be sent as a payment method until we have a bank confirmation of the transfer.
These expenses for Spain peninsular and Portugal will be free from 250 euros of purchase. For orders of lower amount the shipping cost will be € 8 including VAT.
Transit time between a minimum of 24 and a maximum of 72 hours.
Shipping to the European Union:
We deliver in 4-8 business days from Monday to Friday. Below we indicate the shipping costs for each country:
We work with UPS and Packlink Pro, two of the leading companies in the sector with a high quality service and delivery effectiveness.
SERVICES AND DELIVERY.
www.jamonesibericosmadrid.com will not assume any responsibility for delay in the delivery of the orders when said delays are not directly attributable to www.jamonesibericosmadrid.com or in cases of force majeure, understood as such non-negligent events impossible to foresee or which, being foreseeable, are unavoidable.
The user must indicate the delivery address of the order, email and a telephone number, and if he wants it to be delivered to a specific person.
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Jamones López Pascual
Jamones López Pascual
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