Samiksha Jaiswal

Cecina (meat)

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Course  Appetiser
Main ingredients  Beef
Place of origin  Spain
Main ingredient  Beef
Region or state  León
Variations  Jamón
Variation  Jamón
Cecina (meat) httpsuploadwikimediaorgwikipediacommons77
Serving temperature  Room temperature (appx. 15-20° C)
Similar  Embutido, Salchichón, Jamón ibérico, Chorizo, Blood sausage

In Spanish, cecina [θeˈθina] means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus (dry) or from the Iberian ciercina related to modern Spanish cierzo or northern wind.

Contents

Cecina (meat) Ham cecina and cold cuts Don Gastronom

Spain

Cecina (meat) Cecina de Leon Mouthwatering Cured Smoked Beef from Spain Catavino

Cecina is similar to ham and is made by curing beef, horse or (less frequently) goat, rabbit, or hare. The best known cecina is Cecina de León, which is made of the hind legs of beef, salted, smoked and air-dried in the province of León in northwestern Spain, and has PGI status.

Latin America

The word cecina is also used to name other kinds of dried or cured meat in Latin America.

Mexico

Cecina (meat) Cecina Cecina de Len Spanish Cecina

In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is sliced or butterflied thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada). The beef version is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar to prosciutto. The pork "cecina enchilada" must be cooked before consumption. The town of Yecapixtla is well known for its version of the dish, which varies from region to region.

Cecina (meat) Authentic Beef Cecina A Mexican Delicacy

References

Cecina (meat) Wikipedia


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