Beef jerky made with pieces from the hindquarters of larger cattle. It all begins with an obsessive selection of the pieces of meat with which they make this spectacular jerky. A long-cured jerky in natural dryers in the mountain air at more than 1,200 meters above sea level in the fantastic town of Geras , within an environment declared a Biosphere Reserve by UNESCO.
We can say that the province of León treasures a gastronomic legacy in the production of cured meats. At Embutidos Entrepeñas, they make this Supreme jerky with select high-quality pieces that are properly profiled before curing them. Its superior quality, its slight infiltration of fat that, along with Iberian ham, provides flavor and juiciness make it the star among cured meats.
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Ingredients: Select beef, Mediterranean sea salt and natural oak smoke
