Wagyu Artisan Jerky

It is made with the noble pieces of the hindquarters of the bovine. Our elaboration technique transmitted from generation to generation, is based on an excellent raw material and a long time when it comes to curing. We control each and every one of our pieces in our natural dryer, which is flooded by the cold and dry air of the Montes del Teleno. We achieve that a thin slice of Cecina El Castro is a tribute to the palate.

The key to this product is the infiltrated fat which makes it completely different from other more common cured meats, made with beef or beef. It can even be said that it is almost like the best acorn-fed Iberian ham . Its fat prevents you from having to put any oil at the time of serving it, unlike others.

In Castrocalbón, a town in the La Valdería region of Leon, we find Cárnicas y Embutidos El Castro, this firm has been producing high-quality sausages and salted meats for more than forty years, basing its activity on careful dedication and a great knowledge of art from the butcher shop

In 1994, Embutidos El Castro obtained the "Artisan Production" process registration granted by the Ministry of Agriculture and Livestock of the Junta de Castilla y León.