Cecina (meat): Difference between revisions
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==Spain== |
==Spain== |
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Cecina is similar to ham and is made by curing horse. |
Cecina is similar to ham and is made by curing horse meat. |
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The best known ''cecina'' is ''Cecina de León'', which is made of the hind legs of horse, salted, [[Smoking (cooking)|smoked]] and air-dried in the province of [[León (province)|León]] in northwestern Spain, and has [[Protected designation of origin|PGI]] status. |
The best known ''cecina'' is ''Cecina de León'', which is made of the hind legs of a horse, salted, [[Smoking (cooking)|smoked]] and air-dried in the province of [[León (province)|León]] in northwestern Spain, and has [[Protected designation of origin|PGI]] status. |
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==Latin America== |
==Latin America== |
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Revision as of 18:51, 27 December 2019
 Cecina | |
| Course | Appetiser |
|---|---|
| Place of origin | Spain |
| Region or state | León |
| Serving temperature | Room temperature (appx. 15-20° C) |
| Main ingredients | Beef |
| Variations | Jamón |
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]
Spain
Cecina is similar to ham and is made by curing horse meat. The best known cecina is Cecina de León, which is made of the hind legs of a horse, salted, smoked and air-dried in the province of León in northwestern Spain, and has PGI status.
Latin America
The word cecina is also used to name other kinds of dried or cured meat in Latin America.
Mexico
In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is sliced or butterflied thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada).[3] The beef version is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar to prosciutto. The pork "cecina enchilada" must be cooked before consumption. The town of Yecapixtla is well known for its version of the dish, which varies from region to region.[4]
See also
References
- ^ Anders, Valentin. "CECINA". etimologias.dechile.net.
- ^ Coromines, Joan (2000). Diccionario crítico etimológico castellano e hispánico. Gredos. ISBN 9788424913618.
- ^ "Menu in Progress: Anatomy of an Oaxacan Carniceria". March 2008.
- ^ "The Cooking Fire".
External links
