Sachet of sliced Cecinas de La Collada cecina in a mountain drying house
PGI Cecina de León

Other regions

Cecina de León PGI

Nacho Robles in Vegacervera · 100 g pack, sliced

£6.90

VAT included

In London you can find it in these shops.

Before you order it to your door, see if a shop is near you. They keep it for you and you pick it up when it suits you.

  • Colmado Hackney

    Chatsworth Road 61, London

    Tue to Fri 12:00 to 20:00 · Sat to Sun 11:00 to 17:00

  • Despensa Northcote

    Northcote Road 74, London

    Mon to Fri 10:00 to 19:00 · Sat 10:00 to 17:00

If there is no shop near you, we send it to your door.

Delivery to United Kingdom: £17.10, 4 to 6 days.

Delivery already includes customs and taxes. You pay nothing more when it arrives.

Hamburg shop with wooden shelves where a shopkeeper slices cheese
Nacho Robles, aged 35, at the door of his grandfather's drying house in Vegacervera
Cecinas de La ColladaSince 1963

Who makes it

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.

Nacho Robles's grandfather shows him the drying house in Vegacervera

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.

Nacho Robles and two workers carry a piece out of the Vegacervera drying house

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.

How it is made

  1. Nacho Robles covers the beef hindquarters with coarse salt

    01

    Hindquarters of beef are covered in coarse salt.

  2. Beef pieces being smoked over oak and holm oak wood

    02

    They are washed and smoked over oak and holm oak.

  3. Cecina pieces drying in the mountain drying house

    03

    They dry in the mountain drying house for at least seven months.

  4. Hands slice the cecina very thinly before packing it

    04

    They are sliced very thin and vacuum-packed.

The Torío gorge and the village of Vegacervera in the mountains of León

Other regions

Vegacervera is in the central mountains of León, beside the gorges of the river Torío. The winter cold is dry and long. That is what cecina needs.

See the region
Thin slices of cecina with a drizzle of oil on a slate plate

What we are allowed to say

Cecina is high in protein. Protein contributes to the maintenance of muscle mass.

What the studies say, on the blog

What they do so it lasts

  1. 01The beef comes from herds in León and Asturias.
  2. 02The wood is prunings from the village's own hillside.
  3. 03The drying house has no chambers: the mountain cold does the job.
A villager splits pruning wood from the forest beside the Vegacervera drying house

Where your money goes

Nacho Robles
£2.90
47%
Transport
£0.40
7%
@seis
£1.10
18%
The shop or home delivery
£1.70
28%

Out of £6.30, the price before VAT. The VAT, £0.60, goes to the state.

How we work
A Copenhagen shopkeeper places jars on a wooden shelf

What the label says

Format
100 g pack, sliced
Ingredients
Beef and salt. Smoked over oak and holm oak.
Allergens
No allergens that need declaring.
Storage
In a cool, dry place. Open it a few minutes before eating.
Best before
6 months from slicing.
Seal
PGI Cecina de León
Made in
Vegacervera, Other regions
Hands slice the cecina very thinly before packing it
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