High quality beef jerky from Leon. Balanced flavor
High nutritional value. Recommended for diets.
Definition
Etymologically, the word cecina derives from the Latin word siccus, which means dry, or from the Celtic word ciercina, which refers to the wind or wind
The Diccionario de la Real Academia de la Lengua defines cecina as "salted, wiry, air-dried, sun-dried or smoked meat
Raw material
The raw material used in the preparation of Cecina de León, according to the Regulations of the Regulatory Council of the PGI "Cecina de León", is the quartering of the hindquarters of older cattle of at least five years of age, with a minimum live weight of four hundred kilos, preferably from native cattle breeds of Castilla y León
Four parts or cuts of these hindquarters are used - tapa, contra, babilla and hip - all of them being classified according to the M.A.P.A. with the meat category of 1st A.
Process of elaboration of the Cecina de León
The only ingredients used in the preparation of "Cecina de León" are beef and salt
The only ingredients used in the preparation of "Cecina de León" are beef and salt
There are basically two procedures used for this purpose, one that can be considered "artisanal", which is carried out using traditional systems and coincides with the coldest periods of the year - from November to March - and another "industrial" or "semi-industrial" type that uses more modern meat curing techniques and which can be carried out throughout the year.
The production process consists of six stages, each of which is carried out in a different way
The elaboration process consists of six operations or phases, which chronologically are: profiling, salting, washing, washing, settling, smoking and drying or curing. This entire production process will have a minimum duration of seven months from the entry into salting.
The process will last at least seven months
Profiling process
Profiling is the operation by which the different pieces to be salted are shaped.
Salting process
Salting has a minimum duration of seven months after salting
The purpose of salting is to incorporate the common salt into the muscle mass, favoring the dehydration of the pieces and their perfect preservation, as well as contributing to the development of the color and aroma typical of cured products.
Salting process
Processing of cured products
Processing of cured products
Salting process
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To this end, according to traditional systems, the pieces are stacked and covered with coarse-grained sea salt. The salting time has a minimum duration of 0.3 days and a maximum of 0.6 days per kg. of weight, depending on the weight and characteristics of the piece. The salting process takes place at a temperature between 2º C and 5º C, and a relative humidity between 80 and 90%
Washing Process
Washing Process
Washing Process
After this phase, the pieces are washed with drinking water, warm or lukewarm, in order to remove the salt adhered to the surface
Settling process
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The next step is the settling process, which will last between 30 and 45 days. The piece is hung in the air. The purpose of this post-salting phase is to eliminate the constituent water, make the salt penetrate in a homogeneous and uniform manner, favor the development of the characteristic microflora and channel the biochemical processes of enzymatic hydrolysis that will produce the characteristic aroma and flavor. As the surface water is slowly and gradually eliminated, the pieces acquire a greater consistency
Smoking process
The pieces can then be smoked using oak or holm oak wood. The duration of this phase will be between 12 and 16 days
Curing process of the Cecina de León
After the pieces are hung in drying sheds, in the drying or curing phase, the pieces are classified according to weight and conformation. This phase is carried out in natural dryers equipped with windows with adjustable opening to control both temperature and humidity by means of the traditional system of "opening and closing windows". The temperature at which the product must be at this stage is between 10º C and 12º C and a relative humidity of 75% - 80%. In these premises or in cellars they will remain until they have completed their maturation, which should not be less than 7 months
Information: Consejo Regulador IGP Cecina de León
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