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Brindisa: The True Food of Spain - by Monika Linton
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This cured venison is dense and lean but still tender. It is full flavoured and fragrant with thyme and nutmeg.
Try this cecina as part of a charcuterie selection board, or as an ingredient for salads. Our chefs use it to create cecina croquettes as well as serving it with foie.
From £4.50 (Each)