In Spanish, cecina [θeˈθina] is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin siccus (dry), [1] via Vulgar Latin (caro) *siccīna, "dry (meat)". [2] Cecina is similar to ham and is made by curing cow, horse or rabbit meat.

Mar 9, 2024 · In today’s gastronomic exploration, we turn our attention to the delectable world of Cecina meat. This culinary gem shares the stage with Oaxacan Tasajo but dances to its own distinctive rhythm.

Cecina, a Spanish cured meat with a rich history, is made by salting and air-drying thin slices of beef, resulting in a tender, flavorful delicacy enjoyed on its own or in various dishes. You’re doing yourself a serious disservice if you’re a meat-lover and you …

Mar 23, 2023 · If you prefer a beef-based tapa but still want the rich Spanish flavors of jamón, cecina is here to serve -- and it's been a local favorite for centuries.

Nov 10, 2019 · Cecina is salt-cured, air-dried beef, and is truly a delicacy of Spain. The origin of the word cecina is not altogether clear. Some believe that it comes from the Latin saccus, meaning dry, while others believe it originates from the Celtic piercing and is related to modern Spanish "Cerezo" or Northwind.

Cecina meat is a traditional Spanish and Latin American dish that is made by curing beef or pork with salt and spices, and then air-drying it. The result is a flavorful, thinly sliced meat that is often enjoyed as a snack or appetizer.

Learn the techniques that are used to prepare the tasty Yecapixtla’s Cecina. A beef that is prepared with art and you will be the artisan.

Cecina, a salted and dried meat in Spanish cuisine, is cooked through a meticulous process of slicing, salting, drying, smoking, and seasoning, taking over half a year to create a safe, flavorful dish.

Although not as popular as jamón ibérico, Spain’s unique cured beef known as cecina deserves more attention for its buttery texture and nutty flavor.

May 16, 2024 · Cecina is a type of cured meat popular in countries like Spain and Mexico. Its appearance resembles that of a ham, although it is more thinly sliced and has a more reddish color, probably from the smoking or drying process. It is also said to have a stronger, saltier taste.