Traditionally cured and salted head of loin, coated in aromatic herbs - made naturally without any chemical additives or preservatives in the Picos de Europa mountains.
During curing, the meat develops a robust, mature "a curado" flavour. The intense flavour from the aromatic herbs is the main reason why this cut is so different from the classic Jamon, which contains only salt. The taste is sweeter and less penetrating due to the higher fat content. Similar to meats cured in Austria or the north of Italy, the cabecera is gently smoked at the end of the drying process.
Due to its intense taste, it is necessary to slice the "cebecera" into the thinnest possible slices and serve at room temperature.