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. Categories: Spain geography stubs | Castile-Leon | Provinces of Spain ...
The word cecina is also used to name other kinds od dried meat in Latin America,
Cecina is similar to bresaola. Bresaola (also known as beef prosciutto outside Italy) is air-dried salted beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour. ...
| Consejo Regulador de la Indicación Geográfica Protegida "Cecina de León", PGI Consortium
Cecina de Leon is known to have been produced in northern Spain since at least the 4th Century A.D. when it was described in an agricultural treaty by written by Seneca.
The word "cecina" is beleived to be derived from the Latin "siccus" meaning to dry or possibly from the Celtic "ciercina" which refers to the north wind.
Cecina is air dried and smoked cured beef made from the hind leg of cattle, the outside of which has a dark toasted colour which forms during the curing process - the inside when cut is a rich maroon cherry colour with a light marbling of fat which enhances the succulent flavours.
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