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Excellent stuffed Cecina from León. Naturally cured. Approximately 1 Kg.
High quality beef jerky from León. Balanced flavor. La Encina sausages.
High nutritional value. Recommended for diets.
Definition
Etymologically, the word "cecina" comes from the Latin term "siccus," which means dry, or from the Celtic term "ciercina" which refers to the north wind or breeze.
The Dictionary of the Royal Spanish Academy defines cecina as "salted, dry and air-dried, sun-dried, or smoked meat."
Raw material
The raw material used in the production of Cecina de León, according to the regulations of the Regulatory Council of the PGI "Cecina de León," are the cuts from the hindquarters of cattle over a minimum of five years old, and a minimum live weight of four hundred kilograms, preferably from native cattle breeds of Castilla y León.
Four cuts from these hindquarters are used - cap, against, top round, and sirloin - all classified by the M.A.P.A. as 1st grade meat.
Process of making Cecina de León
The only ingredients used in the making of "Cecina de León" are beef and salt.
Two main procedures are used, one considered "artisanal" carried out through traditional methods during the coldest months of the year - from November to March - and another "industrial" or "semi-industrial" using more modern meat curing techniques that can be done year-round. In our case, we use the traditional cold curing technique without hastening the natural curing process.
The production involves six operations or phases chronologically: shaping, salting, washing, settling, smoking, and drying or curing. The entire production process lasts a minimum of seven months from the start of salting.
Shaping process
Shaping is the operation in which the different pieces are shaped before salting.
Salting is done to incorporate common salt into the muscle mass, promoting dehydration and perfect preservation of the pieces, as well as contributing to the typical color and aroma of cured products.
Salting process
In traditional methods, the pieces are stacked and covered with coarse sea salt. The salting time is a minimum of 0.3 days and a maximum of 0.6 days per kilogram of weight, depending on the weight and characteristics of the piece. Salting takes place at a temperature between 2º C and 5º C, and a relative humidity between 80 and 90%.
Washing process
After this phase, the pieces are washed with potable water, warm or tepid, to remove the salt adhered to the surface.
Settling process
The next step is the settling process, lasting between 30 and 45 days. The piece is hung in the air. This post-salting phase aims to remove the water, allow the salt to penetrate evenly, promote the development of characteristic microflora, and facilitate the biochemical processes that produce the typical aroma and flavor. As the superficial water is slowly and gradually removed, the pieces gain a firmer texture.
Smoking process
Next, the pieces are smoked using oak or holm oak wood. This phase lasts between 12 and 16 days.
Curing process of Cecina de León
Subsequently, the pieces are hung in drying rooms for the curing phase, where they are classified by weight and shape. This phase takes place in natural drying rooms equipped with adjustable windows to control temperature and humidity through the traditional "open and close windows" system. The product must be at a temperature between 10º C and 12º C and a relative humidity of 75% - 80%. The pieces will remain in these rooms or cellars until they reach maturity, which is no less than 7 months.
Excellent stuffed Cecina from León. Naturally cured. Approximately 1 Kg.
High quality beef jerky from León. Balanced flavor. La Encina sausages.
High nutritional value. Recommended for diets.
Definition
Etymologically, the word "cecina" comes from the Latin term "siccus," which means dry, or from the Celtic term "ciercina" which refers to the north wind or breeze.
The Dictionary of the Royal Spanish Academy defines cecina as "salted, dry and air-dried, sun-dried, or smoked meat."
Raw material
The raw material used in the production of Cecina de León, according to the regulations of the Regulatory Council of the PGI "Cecina de León," are the cuts from the hindquarters of cattle over a minimum of five years old, and a minimum live weight of four hundred kilograms, preferably from native cattle breeds of Castilla y León.
Four cuts from these hindquarters are used - cap, against, top round, and sirloin - all classified by the M.A.P.A. as 1st grade meat.
Process of making Cecina de León
The only ingredients used in the making of "Cecina de León" are beef and salt.
Two main procedures are used, one considered "artisanal" carried out through traditional methods during the coldest months of the year - from November to March - and another "industrial" or "semi-industrial" using more modern meat curing techniques that can be done year-round. In our case, we use the traditional cold curing technique without hastening the natural curing process.
The production involves six operations or phases chronologically: shaping, salting, washing, settling, smoking, and drying or curing. The entire production process lasts a minimum of seven months from the start of salting.
Shaping process
Shaping is the operation in which the different pieces are shaped before salting.
Salting is done to incorporate common salt into the muscle mass, promoting dehydration and perfect preservation of the pieces, as well as contributing to the typical color and aroma of cured products.
Salting process
In traditional methods, the pieces are stacked and covered with coarse sea salt. The salting time is a minimum of 0.3 days and a maximum of 0.6 days per kilogram of weight, depending on the weight and characteristics of the piece. Salting takes place at a temperature between 2º C and 5º C, and a relative humidity between 80 and 90%.
Washing process
After this phase, the pieces are washed with potable water, warm or tepid, to remove the salt adhered to the surface.
Settling process
The next step is the settling process, lasting between 30 and 45 days. The piece is hung in the air. This post-salting phase aims to remove the water, allow the salt to penetrate evenly, promote the development of characteristic microflora, and facilitate the biochemical processes that produce the typical aroma and flavor. As the superficial water is slowly and gradually removed, the pieces gain a firmer texture.
Smoking process
Next, the pieces are smoked using oak or holm oak wood. This phase lasts between 12 and 16 days.
Curing process of Cecina de León
Subsequently, the pieces are hung in drying rooms for the curing phase, where they are classified by weight and shape. This phase takes place in natural drying rooms equipped with adjustable windows to control temperature and humidity through the traditional "open and close windows" system. The product must be at a temperature between 10º C and 12º C and a relative humidity of 75% - 80%. The pieces will remain in these rooms or cellars until they reach maturity, which is no less than 7 months.
