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FULL BLOOD JAPANESE WAGYU BEEF JERKY
100% Full Blood Tajima genetics
From purebred Wagyu cattle (Tajima Full Blood), selected for their maximum marbling, far superior to any other breed of cattle.
Unrivalled flavour and healthy fat
High infiltration of fat rich in Omega 3 and 6, which provides a silky texture, deep umami and a unique juiciness that sets it apart from any traditional Iberian ham or cecina.
Artisanal curing and excellence
Slowly and naturally matured using traditional techniques, this cecina achieves a perfect balance between intensity, elegance and exclusivity.
DETAILS:
ORIGIN
Japón / León
BREED
TAJIMA WAGYU FULL BLOOD
MARBLING
20% to 30%
FEED
Natural pastures and final phase with corn, oats and barley
The ultimate expression of gourmet cured meat
100% Tajima full-blood Japanese Wagyu beef jerky has a silky texture and an exceptionally savoury flavour. This beef jerky stands out for its high content of healthy fat, rich in Omega 3 fatty acids, which gives it a unique juiciness and an aromatic profile unlike any Iberian ham, traditional beef jerky or salted beef.
Made from 100% Full Blood Wagyu, Tajima variety, raised by cattle-breeding families with more than four generations of experience, this gastronomic gem is born from exceptional genetics, recognised worldwide for its marbling superior to that of any other breed.
The result is a top-of-the-range cured beef, cured with precision, respect for the product and slow maturation. A unique product in the world, which redefines the concept of excellence in cured meats.
Wagyu beef jerky: a gourmet delicacy cured in León
Cured in the province of León, the undisputed birthplace of cecina, this exceptional piece stands out for its marbling, its long and elegant aftertaste, and a texture that places it among the best cured products in the world.
Although it is made differently from Iberian ham, its quality can compete head-to-head, both in terms of sensory experience and exclusivity. This is also reflected in the price: it costs three times as much as conventional cecina, but its intensity and depth justify every penny.
Its scarcity, together with the demanding selection of meat and curing time, make this beef cecina one of the most exclusive on the market, in the same league as premium cuts such as Japanese or Australian Wagyu, so highly valued by chefs and sommeliers.
