Chef: Semi-automated spell/grammar/sanity check

2017-07-04T10:06:02Z

Semi-automated spell/grammar/sanity check

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{{#seo:
|title=Cecina de León (León cured beef)
|titlemode=replace
|keywords=#drying #beef #rumpsteak #vegetables #fridge #smoked #curing #spanish #cured
|hashtagrev=12032020
|description=IGP Cecina de León is Spanish cured beef which comes in one of four forms, depending on the cut
}}


[[Image:Cecina de León.jpg|300px|thumb|right|Cecina de León]]
'''[[Template:Indicación Geográfica Protegida|IGP]] Cecina de León''' is [[Spanish]] [[cured]] [[beef]] which comes in one of four forms,
depending on the cut: Minimum weights are 3 kg for [[rump steak|rump]], 3.5 kg for thick flank, 4 kg for topside,
and 5 kg for silverside. The [[beef]] has a toasted surface colour deriving from the production process.
When cut the colour is from cherry to garnet-red, the latter especially at the edges at the end of the
process, with slight streakiness. Characteristic flavour, not too salty.

'''Geographical area''': The production area comprises all the municipalities in León province

'''Evidence''': The protected items are obtained from cutting up the hind-quarters of large cattle,
preferably the native breeds of Castile and León. The acquisition of raw material and the processing
are carried out under Regulating Body control; the product goes on the market certified and
guaranteed by the Regulating Body.

'''Method of production''': Once selected and trimmed, the [[meat]] is salted for a maximum of 0.6 days
per kg at below 50C. It is then washed in lukewarm water and left to cure for at least 30 days. It can
then be [[smoked]] over burning oak or holm oak wood for 12-16 days. [[Drying]] takes place in natural
[[drying]] rooms with adjustable windows to control temperature and humidity. It remains here until
maturing is complete. The whole process takes at least seven months.

'''Link''': With its average altitude, Leon province has a dry, healthy climate which favours the [[curing]]
of this product.

'''Gastronomy''': [[Template:Indicación Geográfica Protegida|IGP]] Cecina de León should be kept in a fresh, dry and well-ventilated area. In the summer months it should be kept in the [[fridge]]. It is eaten sliced or in small pieces. It can be used in the preparation of various dishes and appetisers. It goes well with all types of [[vegetables]], and is used as a stuffing and as the main ingredient in several dishes.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=219 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/drying|#drying]] [[Special:Search/beef|#beef]] [[Special:Search/rumpsteak|#rumpsteak]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/fridge|#fridge]] [[Special:Search/smoked|#smoked]] [[Special:Search/curing|#curing]] [[Special:Search/spanish|#spanish]] [[Special:Search/cured|#cured]]
</code>

Cecina de León (León cured beef) - Revision history

Chef: Semi-automated spell/grammar/sanity check