Description
Spanish cecina is made from cured beef or cow meat. It is prepared using various parts of the leg. Cecina is one of the oldest types of cured meat, having been produced for over two thousand years. Selected cuts of beef (such as tapa, contra, or babilla), boneless, undergo a natural salting process followed by careful aging, resulting in a smoky aroma and a rich, mature flavor. The meat is naturally cured, carefully air-dried, and traditionally smoked for a period of at least six months. This process creates a product that is firm yet tender, with a deep, mature taste. It is a traditional meat-curing technique in Spain that dates back over two millennia. It is typically served thinly sliced, either on its own or with a touch of sea salt and olive oil. It can also be paired with cheeses such as Manchego.
