Chef at 15:51, 2 February 2017

2017-02-02T15:51:38Z

New page

{{#seo:
|title=Cecina de León: Cooking Wiki
|titlemode=replace
|keywords=#cecinadelea3n #beef #horse #pork #veal #goat #hare #ham #rabbit
|hashtagrev=12032020
|description=Cecina de Leon (IGP) is similar to cured ham except that beef is used rather than pork
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Cecina de León]]
Cecina de León [[Template:Indicação Geográfica Protegida|(IGP)]] is similar to cured [[ham]] except that [[beef]] is used rather than [[pork]]. Other cecinas are produced using [[veal]], [[goat]], [[horse]], [[rabbit]] or [[hare]], but it is only the [[beef]] variety which has [[Indicación Geográfica Protegida]] status. It is very typical of the province of León and is popular throughout Spain.

Cecina de León is cherry coloured to maroon, and has a slight veining of fat, which provides its characteristic juiciness. It is slightly salty and has a fairly fibrous consistency. It is salted for a minimum of 0.3 days and maximum of 0.6 days per kg and then washed in warm water. It then goes through a process of removing the water to produce the micro flora and channel the enzymatic hydrolysis of biochemical processes that produce the characteristic aroma and flavour. It is then oak-smoked for 12 to 16 days and dried. The whole process takes a minimum of seven months from the day of salting.

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Meat]]

<code 'hashtagrev:12032020'>[[Special:Search/cecinadelea3n|#cecinadelea3n]] [[Special:Search/beef|#beef]] [[Special:Search/horse|#horse]] [[Special:Search/pork|#pork]] [[Special:Search/veal|#veal]] [[Special:Search/goat|#goat]] [[Special:Search/hare|#hare]] [[Special:Search/ham|#ham]] [[Special:Search/rabbit|#rabbit]]
</code>

Cecina de León - Revision history

Chef at 15:51, 2 February 2017