Beef ham: why Rubia Gallega and Wagyu cecina are two treasures you must try

If we think of cold cuts or cured meats, Iberian ham is usually the king. But if you like to explore, the world of beef has gems that will surprise you. Beef ham and Wagyu cecina are two incredible ways to enjoy cured meat, taking advantage of the best of each breed to achieve powerful flavors with great personality.

At Carnal Steakhouse, we have incorporated both into our menu because we believe they are the best way to start a gastronomic experience focused on premium meat.

Rubia Gallega beef ham: authentic flavor and tradition

The Rubia Gallega is one of the most valued breeds in Spain for its extraordinary fat marbling, depth of flavor, and excellent performance during maturation. These same qualities also make it an exceptional raw material for making beef ham.

After time spent curing, the meat becomes firm but pleasant, with touches reminiscent of butter and nuts. If you thought you had tried everything in cured meats, this product will break your preconceptions. It is a different sensation from the usual ham: you notice less salt and much more the character of quality meat.

Wagyu Cecina: when marbling becomes cured

If there is a breed famous for its marbling, it is Wagyu. The fat infiltration that characterizes this meat not only provides an extraordinary texture when cooked, but also makes its cecina one of the most exclusive cured meats that can be found. When cured, that fat melts with the meat, resulting in an almost silky texture and a long flavor with a very subtle sweet point. It is an elegant, smooth cecina, very different from what we are used to.

Two different ways to understand and enjoy beef

Although both are cured meats, each follows a different path. Rubia Gallega beef ham is power and aroma, while Wagyu cecina is pure delicacy and smoothness. Trying both at the same time is the perfect exercise to understand how breed and marbling can change everything. At Carnal Steakhouse, we choose these pieces with great care so that the appetizer is something special before moving on to the steaks or the grilled entrecote.

If you feel like trying something new, we wait for you at our restaurant in Barcelona's Eixample to discover these wonders of the world of beef grilled over wood.