 Cecina | |
| Course | Appetiser |
|---|---|
| Place of origin | Spain |
| Region or state | León |
| Serving temperature | Room temperature (approximately 15–20 °C or 60–70 °F) |
| Main ingredients | Cow |
| Variations | Jamón |
In Spanish,cecina[θeˈθina] is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latinsiccus (dry),[1] viaVulgar Latin(caro) *siccīna, "dry (meat)".[2]
Cecina is similar to ham and is made by curing cow, horse or rabbit meat. The best knowncecina isCecina de León, which is made of the hind legs of a cow, salted,smoked and air-dried in the provinces ofLeón andPalencia in northwestern Spain, and hasPGI status.
The wordcecina is also used to name other kinds of dried or cured meat in Latin America.[3]
InMexico, mostcecina is of two kinds: sheets of marinated beef, and a pork cut that is sliced orbutterflied thin and coated with chili pepper (this type is calledcecina enchilada orcarne enchilada).[4] The beef version is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar toprosciutto. The pork "cecina enchilada" must be cooked before consumption. The town ofYecapixtla is well known for its version of the dish, which varies from region to region.[5]
