• Cecina de chivo de Vegacervera
  • Ciruelas secas
  • Aceite de oliva


After soaking, cook the goat’s cecina and, once cooked, bone it and cut it into slices.

For the prunes compote we soak them for 6 hours in the muscat wine and crush them until we get a very fine cream.

Place the compote at the bottom of the plate and on top of the sheets of cecina. We can decorate with some vegetable crunch.

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