CECINA

What is cecina?

Cecina is a type of cured and dehydrated meat made through salting and air-drying, similar to ham but mainly made with beef.

Its shape is elongated and irregular, similar to a large steak or slice of dried meat. Its color varies between dark red and mahogany brown, with a more intense hue on the inside and a darker outer surface due to the drying process and, in some cases, smoking. The texture is firm and fibrous, but not excessively hard, allowing it to be sliced into thin slices without crumbling.

Benefits of consuming cecina

Protein intake for athletes: Protein contributes to tissue repair. Therefore, cecina is an excellent option for athletes and active individuals who need to recover or maintain muscle mass.

Sustained energy: Being low in carbohydrates but high in proteins and healthy fats, it provides a source of sustained energy.

Improves bone and muscle health: The iron and magnesium present in cecina help maintain strong bones.

Easy preservation and transportation: Being a cured product, cecina can be preserved for a long time without refrigeration, making it a practical food to take on trips, hiking, or outdoor activities.

Varieties of cecinas

Cecina has various varieties depending on the type of meat and the region where it is produced. The most well-known is Cecina de León, made with beef, cured, and smoked, with an intense flavor and a slightly sweet touch.

In Mexico, cecina is very popular and is prepared with thinly sliced beef, either natural or seasoned. There is also cecina de chivo or cabra, more fibrous and strong in flavor, consumed in countries like Peru and Mexico.

Another variant is cecina de cerdo, which is fattier and milder, and the less common cecina de caballo, appreciated in some areas of Spain and Italy for its lean texture and particular flavor.

There are even versions of cecina de pescado in Asia, made with dried bonito or squid. Each has its own characteristics, but all share the salting and drying process, which concentrates their flavor and allows for spicy preservation.

Main producing countries

Spain is one of the largest producers and consumers of cecina, especially in the region of León, famous for its cecina de León. This type of cecina is beef, cured, and smoked, and has a Protected Geographical Indication (PGI), guaranteeing its quality and origin. In other regions of Spain, such as the Basque Country and Castilla y León, cecina is also produced, albeit to a lesser extent.

Mexico is another major producer of cecina. Yecapixtla cecina is one of the most well-known, mainly made from beef and seasoned or salted before being dried.

Argentina, known for its cattle culture, produces a large amount of beef cecina. Argentine meat is famous for its quality, and cecina is produced in various provinces, especially in rural areas.

How to choose a good cecina?

A good quality cecina should always have a clear origin.