Smoked and dried beef from the hind leg, produced according to old tradition in León (Madrid region). IGP means that the cecina is made according to all kinds of rules, but that the meat does not have to come from there. Made with the contrast piece, obtained from the hind leg, salt and a hint of smoke. The cured meat spends a long time in a drying room to achieve the marble texture and the soft unique taste of the beef ham. Maturation is 12 to 18 months and is smoked with a touch of oak firewood.