Hindquarters of beef are covered in coarse salt.
Cecinas de La Collada is a drying house in Vegacervera, in the mountains of León, that Nacho Robles's grandfather opened in 1963. Nacho is thirty-five and worked as a designer in Madrid.
During the pandemic he came back to the village for a few weeks. The drying house had been shut for two years and his grandfather went down to look at it every day. Nacho asked him to teach him. His grandfather did, and then died at peace.
Vegacervera has fewer than three hundred people. Nacho says the drying house gives work to three of them, and in this village three is a lot.
