Cecina de Wagyu Kurado Wagyu
The Ultimate Spanish-Japanese Jerky Experience
(Saturday May 31 , 2025)
Tasting notes of the Curator
The main ingredient of Cecina de Wagyu Kurado Wagyu is authentic Japanese wagyu beef, which is known for its high quality and marbling. The wagyu beef used in this jerky comes from Full Blood Tajima Wagyu cattle, which have been raised by Selectiun’s breeders for over four generations. This breed of beef has a higher intramuscular fat content than any other cattle breed, resulting in a more tender and flavorful meat.
The curing process of Cecina de Wagyu Kurado Wagyu involves selecting the best pieces of meat and adding sea salt to them without any artificial preservatives. The meat is then left to dry naturally in oak wood smoking rooms located in Astorga, a village in LeĂłn, Spain. This process gives the jerky its unique flavor profile, which combines the smokiness of oak wood with the succulent taste of wagyu beef.
Cecina de Wagyu Kurado Wagyu has a smooth texture that melts in your mouth thanks to its high-fat content. Its flavor profile is complex and rich, with notes of umami, sweetness, and smokiness. This jerky is perfect for those who appreciate high-end food products and want to experience something truly unique.
Pairings and Suggestions
Cecina de Wagyu Kurado Wagyu can be enjoyed on its own as a snack or paired with other high-quality food products such as cheese or wine. Here are some suggestions on how to enjoy this exceptional jerky:
- Pair it with aged cheese such as Manchego or Parmigiano Reggiano.
- Serve it as an appetizer along with olives or almonds.
- Enjoy it as part of a charcuterie board along with other cured meats.
- Pair it with a full-bodied red wine such as Cabernet Sauvignon or Tempranillo.
The Story Behind Cecina de Wagyu Kurado Wagyu
Selectiun’s founders Antonio Martinez y Juan are passionate about producing high-quality food products using traditional methods and personal meat selection. They import authentic Japanese wagyu beef to Spain to give it the traditional Spanish treatment and turn it into something truly exceptional.
Their breeders have been raising Full Blood Tajima Wagyu cattle for over four generations to ensure that they meet Selectiun’s standards for quality. They select only the best pieces of meat for their jerky, which are then cured using sea salt without any artificial preservatives.
The drying rooms where Cecina de Wagyu Kurado Wagyu is smoked are located in Astorga, a village in LeĂłn known for its long tradition of producing high-quality cured meats. The oak wood smoking gives this jerky its unique flavor profile that sets it apart from other cured meats.
Storage Instructions
To ensure that Cecina de Wagyu Kurado Wagyu stays fresh for longer, store it in a cool dry place away from direct sunlight. Once opened, consume within 7 days.
