Dried and Smoked Sirloin from Čestr
100G PACKAGE, SLICED
Premium quality dried and smoked sirloin from heifers and bulls of Czech spotted cattle
We produce dried and smoked sirloin (Cecina de Leon) at Amase according to a recipe inspired by old Italian and Spanish methods. We salt the sirloin from Czech cattle and rinse it with dry red wine after three weeks. The wine rinses the salt from the surface and lowers the pH (acidifying and disinfecting the meat), which also promotes fermentation. We hang the sirloin on a hook, and once it has dried naturally, we smoke it with cold smoke and dry it slowly for 3 to 4 months. We then slice the dried sirloin into thin slices so that you can enjoy it anytime, anywhere!
Dried and smoked beef brisket is best enjoyed at room temperature, which brings out its delicate flavor and aroma. It is an excellent accompaniment to wine, mature cheeses, and baked goods. It is also suitable for sandwiches and can be used in classic Italian and Spanish cuisine.
Fermented long-life meat product.
Ingredients: beef sirloin, nitrite curing salt, RED WINE, sulfites.
155 g of meat was used per 100 g of product.
Gluten-free product.
Nutritional information per 100g
Energy 1545 kJ / 365 kcal
Fat 19.2g
of which saturated fatty acids 6.3g
Carbohydrates 0g
of which sugars 0g
Protein 48g
Salt 4g
Czech Fleckvieh cattle
At Amasa, we work with beef from the Czech Fleckvieh breed and its crossbreeds with other breeds. This is an indigenous Czech breed, which makes up about half of the total cattle population in our country. Fleckvieh breeds are widespread throughout the world and have been bred in the vicinity of Bern, Switzerland, since the Middle Ages. Čestr is a highly productive, versatile breed raised for milk and meat. Farmers raise heifers and steers so that they are sufficiently fleshy and develop fat under the skin and especially in the meat. Meat from cattle fattened in this way is ideal for maturing and especially aging.