Cecinas Pablo traces its roots back to 1977 when Pablo Barros de Arriba and his wife began curing their own meat in the basement of their butcher shop in Astorga. They wanted to revive the traditional salting and air‑drying methods used in nearby villages. By 1993, the demand led them to found Cecinas Pablo, opening a dedicated production facility to scale their craft.

Award‑Winning Excellence
Their dedication to traditional methods has earned international recognition. Cecinas Pablo has received multiple Great Taste Awards—including a prestigious 5-star rating for their product.

Global Reah with Certifications
Going global began in 1994 with UK exports, followed by expansion into Asia in the 2000s. The company now exports to 27+ countries, including Malaysia, Thailand, Japan, and more. They hold top-tier certifications such as IFS, BRC, and even halal, ensuring quality, safety, and export compliance.

Innovation Meets Tradition
While rooted in time‑honored techniques—salt curing, oak smoking, and mountain‑air drying—Cecinas Pablo also pioneers innovations like cecina creams, Cruchips jerky snacks, and microwave-ready chorizo.