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Cecina de León, cured jewel of the Peninsula

La Lion smoked beef is a salted meat generally obtained from cattle with exclusive Denomination of Origin of Castilla y Leon. Here we explain what it is, how it is made, its nutritional properties and what is the best part to consume and indulge your palate.

What is cecina de León? 

La Lion smoked beef, also known as slaughter, It is a type of cold cuts that is obtained from the cow. It is also a variety of dehydrated meat, similar to ham, but made by curing beef. Drying is the traditional way to preserve meat. Formerly it was consumed in abundance for its low manufacturing cost. 

The production of this product dates back more than 2.000 years, having found cured beef in an excavation in the Peña del Castro de León in 2017. To make this jerky with PGI It must pass a series of controls by the European Union, in order to get its name. 

Lion smoked beef
Cecina de León IGP / Source: latiendadeleon

Production process 

The only ingredients used in the elaboration full Lion smoked beef they are beef and salt. On the one hand, they carefully select the raw material located at an altitude of 1.200 meters, an important factor in the development of some organoleptic qualities unbeatable. 

How long does the cure last? Depending on the weight and percentage of fat in the fresh pieces, the process takes 7 to 22 months. The brewing procedure is purely craft and consists of 6 chronological phases: profiling, salting, washing, settling, smoking and drying or curing.

Profiling

Profiling consists of shaping the different pieces that will become salty. Fresh meat is divided into cap, against, hip and stifle. All are kept in special chambers. 

Salty and washing

Then you incorporate sea ​​salt common to muscle mass. The time of salting It has a minimum duration of 0,3 days and a maximum of 0,6 days per kilogram of weight. They wash the pieces with potable water, warm or lukewarm, in order to eliminate the excess salt adhered to the surface.

Settlement

The settlement lasts between 30 and 45 days, in which the outdoor parts checking that the temperature is as low as possible. As surface water is slowly and gradually removed, the pieces acquire a greater consistency.

Smoking and curing

For smoke parts use oak or oak firewood. The duration of this phase is between 12 and 16 days. Lastly, they hang them on drying rooms y They proceed to the classification of the pieces, according to weight and conformation.

Nutritional properties 

La Lion smoked beef It has a caloric value of 250 kilocalories, so it can be a great option as an aperitif. On the one hand, the slaughter stands out for its high protein content while presenting Less fat than other sausages. Also, this type of preserves It should be consumed in moderation due to its high content of cholesterol.

On the other hand, his contribution of iron, calcium and phosphorus with which we prevent anemia problems and maintain strong bones. Finally, it has Vitamins from group B that work as antioxidants and help prevent aging.

Price and where to buy cecina de León

The price of the Lion smoked beef It varies depending on which piece you want to consume: cover, against, hip and stifle. The lid can cost $18 per kilo and stifle 19 euros per kilo, but not everyone usually buys a kilo. People usually buy 300 grams for a price of 5,95 euros.

This type of salting is sold throughout Spain and is exported to Europe and the United States. Sausage is usually bought in specialized stores or online. It is available to consumers in different formats. You can eat it on its own or as an ingredient in a dish you want to prepare. You can find it diced or sliced. We recommend putting it on a tempered plate and with a little EVOO on top. 

Lion smoked beef
Sliced ​​Cecina / Photo: latiendadeleon

In conclusion, the Lion smoked beef is a product with a very exclusive PGI, typical of the Iberian Peninsula with a production process purely artisanal We encourage you to try it.

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