- Tender, smoky cured beef
- In the style of cecina from León, Spain
- Made in a Virginia family smokehouse
- Serve at room temperature, Carpaccio-style
- Size - 4 oz/113 g
Thoughts of the city of León in northwest Spain bring visions of tender, smoky slices of cured beef with its deep red color and unparalleled flavor. This is cecina, lesser known but just as worthy of culinary acclaim as Serrano or Ibérico ham. And like jamón, over thousands of years the people of Spain have transformed the curing of beef from a necessity to an art, creating a delicate, flavorful meat unlike any other in the world.
Alas, Spain is not permitted to export beef to the United States. But that did not stop us! We worked with the artisan cure-masters at S. Wallace Edwards in Surry, Virginia, to faithfully recreate this classic Spanish delicacy.
Serve this delicacy thinly sliced, always at room temperature as you would Spanish jamón. It is usually enjoyed by itself with your favorite Spanish wine, or as a garnish for salads or roasted vegetables. Cecina can be served alongside a plate of sliced Serrano ham, where the similarities and contrasts between these two classic cured meats can be enjoyed.
León, in northwest Spain, was founded by the Romans (León probably derives from the word "legion," as opposed to its modern spelling which means "lion"). Because of a cooler, greener climate there is a stronger tradition of cattle farming. Smoking and curing beef became an important way to preserve meat starting in Roman times, and over countless generations the method was perfected. Today, the full flavor and delicate texture of cecina speaks to this history, and makes cecina a truly special cured meat.
This cecina was carefully sliced at our facilities and has a shelf life of four months from date of production if it is refrigerated and unopened. Once opened, enjoy within a few days. Cecina does not require cooking, but can be added to recipes.