Cecina (meat) facts for kids
Cecina
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| 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 |
Cecina is a special type of meat that has been preserved by salting and drying. People dry the meat using air, sun, or smoke. The word "cecina" comes from a Latin word that means "dry."
Cecina in Spain
Cecina is a lot like ham. It is made by curing (preserving) different kinds of meat. This can include cow, horse, or even rabbit meat.
The most famous type is called Cecina de León. This special cecina comes from the León province in northwestern Spain. It is made from the back legs of a cow. The meat is salted, smoked, and then air-dried. Cecina de León has a special status called PGI. This means it is a unique product from that specific area.
Cecina in Latin America
The word cecina is also used in Latin America. Here, it refers to other kinds of dried or cured meat.
Cecina in Mexico
In Mexico, there are two main types of cecina. One type is made from thin sheets of beef that have been marinated. The other type is pork. This pork is sliced very thin or butterflied (cut open flat). It is then coated with chili pepper. This spicy pork type is called cecina enchilada.
The beef version is salted and marinated. It is then left to dry a bit in the sun. You can eat this beef cecina without cooking it, similar to prosciutto. However, the pork cecina enchilada must always be cooked before you eat it. The town of Yecapixtla is very well known for its own version of this dish.
See also
In Spanish: Cecina para niños
