Cecina (meat)

Cecina is a type of meat that has been salted, smoked and dried. It is a traditional method of preserving meat that has been used for centuries in various cultures around the world. The term 'cecina' is derived from the Spanish word 'cecin', which means 'to dry'.

History

The practice of making cecina dates back to ancient times. It was a common method of preserving meat in many cultures, including the Romans, Greeks, and Native Americans. The process of making cecina involves salting the meat, smoking it, and then drying it in the sun or in a dry, airy place. This method of preservation allowed the meat to be stored for long periods of time without spoiling.

Preparation

The process of making cecina begins with the selection of the meat. Traditionally, beef is used, but other types of meat such as pork, deer, and rabbit can also be used. The meat is first salted to draw out moisture and to add flavor. It is then smoked, which not only adds a distinctive flavor but also helps to preserve the meat. Finally, the meat is dried. This can be done in the sun, but it is more commonly done in a dry, airy place. The drying process can take several weeks, depending on the size of the meat and the conditions in which it is dried.

Varieties

There are many varieties of cecina around the world. In Spain, cecina is typically made from beef, and is a specialty of the León region. In Mexico, cecina is often made from pork and is commonly served with tortillas and salsa. In Italy, a similar product known as Bresaola is made from beef and is typically served thinly sliced and dressed with olive oil and lemon.

Consumption

Cecina can be eaten as is, or it can be used in a variety of dishes. It can be sliced thin and served as part of a charcuterie board, or it can be used in sandwiches, salads, and other dishes. In some cultures, it is also used as a flavoring ingredient in soups and stews.

See also

• Jerky
• Biltong
• Prosciutto
• List of dried foods