Cecina

Cecina is a delectable form of meat that has been salted and dried using traditional methods such as air, sun, or smoke. The name "cecina" originates from the Latin word "siccus" which means dry.

In Spain, cecina bears a resemblance to ham but is typically made from beef, horse, or rabbit meat. One renowned variety is Cecina de León, which is prepared from the hind legs of a cow and undergoes a meticulous process of salting, smoking, and air-drying in the province of León, Spain. This particular variety has earned PGI status (Protected Geographical Indication), signifying its recognition as a regional specialty.

Cecina is not just confined to Spain; it is also popular across Latin America where it refers to various types of dried or cured meats. In Mexico, cecina can be either marinated beef or thinly sliced pork. The pork version is often coated with chili pepper and is known as cecina enchilada or carne enchilada. The beef cecina is salted, marinated, and sun-dried, making it somewhat similar to prosciutto and can be eaten raw. In contrast, pork cecina enchilada must be cooked before consumption.

A notable mention goes to Yecapixtla, a place renowned for its distinctive version of cecina. The preparation and flavors can vary significantly from region to region, making each version a unique culinary experience.