Cecina (meat)

Cecina (meat)

Infobox Prepared Food
name = Cecina


caption = Cecina
alternate_name =
country = Spain
region =
creator =
course = Appetiser
served = Cold
main_ingredient = Beef
variations = Jamón
calories =
other =

In Spanish, cecina 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 celtic "ciercina" related to modern Spanish "cierzo" or Northern wind.

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.

It is often made with horsemeat.

The word cecina is also used to name other kinds of dried or cured meat in Latin America. In Mexico, most cecina is of two kinds: sheets of beef that are marinated and a pork kind that is pounded thin and coated with chili pepper (this type is called cecina enchilada, or carne enchilada). cite web |url=http://menuinprogress.com/2008/03/oaxaca-anatomy-of-carnicera.html |title= Menu in Progress: Anatomy of a Oaxacan Carniceria. |accessdate= 2008-04-2008 ] The beef version is salted and marinated and laid to dry somewhat in the sun. The town of Yecapixtla is well-known for its version of the dish which varies from region to region. cite web |url=http://cookingfire.com/?p=9 |title= The Cooking Fire |accessdate= 2008-04-2008 ]

References

External links

* [http://www.cecinadeleon.org/ | Consejo Regulador de la Indicación Geográfica Protegida "Cecina de León"] , PGI Consortium
* [http://www.embutidosvegarada.com/pressingles.html#Rolled | Cecina de León elaboration]


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