Cecina is a cured meat product originally from León. Its preparation with beef, bull or goat, makes it a dry and salty meat similar to ham. Cecina de León is a very popular product in Spain that is present in stores and restaurants throughout the country.
It is a food rich in protein, vitamins and minerals, it is also low in fat, so it is a very healthy food, which can be present in a good diet.
Origin of the cecina de León.
The cecina has its origin in Roman times, the Romans prepared cured meats to preserve them and be able to consume them throughout the year. Cecina was an essential food for centuries, since they could have meat all year round, even in the winter months where the weather was not favorable.
Thanks to its use, over the years, cecina became a highly valued product, due to its flavor, quality and durability. In the XNUMXth century, the production of cecina reached the province of León, becoming a great economic asset for the area.
Cecina de León is one of the most valued products of Spanish gastronomy. In addition, it is a symbol for Leonese gastronomy and also for the city.
As elaborated?
It is a meticulous elaboration that strictly follows every detail;
- Selection of meat: beef or bull of the blonde and dark breeds, raised in the province of León or nearby areas of the community of Castilla y León. The meat has to be fresh and of good quality, to ensure a good final product.
- Salted and washed: the meat is salted with coarse salt for a day. The following day, the meat is washed to remove excess salt and left to rest for another day.
- Marinated: a mixture of spices to give flavor and smell to the jerky. The spices used are paprika, garlic, oregano and bay leaf. When they are already added to the meat, you have to let them rest in it for a whole day
- Drying: you have to hang the meat in a cool place and leave it for weeks.
- Maturation: once dry, the cecina is left to mature for an additional time, depending on the size and quality of the piece. This step is essential to achieve a quality jerky.
How to take the cecina de León?
Cecina de León is a delicious appetizer that is usually enjoyed with a glass of wine or beer. It is served in thin slices and accompanied with bread or toast and a little olive oil. It is common to combine it with cheese, such as Valdeón cheese, typical of the province of León.
It is also a good ingredient for salads, and even mix it with fruits like orange and apple. With respect to hot dishes, it is also a good ingredient for scrambled eggs, omelettes, stews, and casseroles, as it provides a special flavor.
