Cecina
The origins of Cecina date back to the early Middle Ages when Iberian peoples reigned over the land. The dish itself is made of beef, which is first salted and then heated in a dry pan until it's crisp. What makes this dish unique is the way the beef is prepared. The salting process, known as "cecinado," involves the meat being smeared in a paste made of garlic, oregano, and paprika before it is seasoned with salt. This mixture acts as a curing agent, giving the finished product its distinctive flavor and texture.
There are various regional preparations of cecina throughout Spain, each unique in both flavor and texture. In Leon, the beef is cooked until it's very dark and crisp, while in Asturias it is cooked slowly until it attains a soft and supple texture. In La Rioja, the beef is baked in an oven for hours, resulting in fluffy, almost cake-like slices of beef.
No matter how you cook it, cecina is always served with a variety of sides, from tart Madrid-style tomato salad to roasted peppers, potatoes, and even beans. All the different flavors combine to create a meal that is rich in flavor and texture, and surprisingly filling.
Despite its long history, cecina remains a favorite among Spanish gastronomes. So if you're ever in Spain, be sure to give this flavorful and intricate dish a try!
Cecina recipes
Amazing Cecina recipes sourced from the web.
The origin of Cecina
The dish of Cecina that has become synonymous with the Iberian Peninsula has a long and storied past. Its origins appear to be rooted deep in the ancient cultures of Spain, particularly the ancient Celts who inhabited the region for thousands of years before the Roman invasion.
The term Cecina itself is derived from the Latin word “cecinus” which means meat or poultry seasoned with salt and spices, as was common in Ancient Rome. This seasoning blend was likely an adaptation of the Mediterranean tradition of curing meats with salt and herbs, which is still popular today.
In modern Spain, Cecina is typically made from the hindquarters of the pork, which are dried, salted and smoked. These cuts are called "chuletas" in Spanish and are relatively low in fat. The result is a delicious and savory dish that can be enjoyed in many ways, from appetizer to main course.
Initially, the traditional way of preparing Cecina is thought to have been developed by the Celts of northern Portugal, with the practice of seasoning and drying the meats becoming more widespread throughout the region over time. However, the exact method of preparation has changed and diversified over the centuries, taking on a variety of regional permutations.
Though Cecina can vary in ingredients, preparation and presentation, its unmistakable smoky aroma and flavour remain a consistent element across the Iberian landscape. It is not uncommon to find it served up as a tapa or eaten as part of a larger meal. Whatever way it is cooked, Cecina has truly stood the test of time and will likely remain a staple of Spanish cuisine for centuries to come.
Types of Cecina
If you're looking to tantalize your taste buds with something uniquely special and hard to define, then cecina might be the dish of choice. This traditional Spanish dish is made from salted dry cured meat, usually beef or pork, which is then dried and fried in olive oil. The result is a type of tender and juicy “bacon” that makes a great accompaniment to salads, stews, and more. So, let’s explore the delectable varieties and nuances of cecina.
One type of cecina is the Galician variety, native to the Northwestern region of Spain. Its distinct flavor profile and texture comes from the generous cut of pork that is used and the curing process itself. It has a high salt content, but with a succulent, juicy mouthfeel that compliments the salty flavor. This type of cecina is often served with a glass of wine, cheese, and quince or membrillo.
The Burgos variety of cecina comes from the Burgos area of Spain, and is usually made with beef instead of pork. The beef is cured differently than the Galician cecina, producing a meat that is leaner and drier. The difference in the curing process yields a more intense flavor, as well as a more textured bite. Burgos cecina can be served as is, or combined with other ingredients to create a tasty tapas dish.
The Cantabria variety of cecina originates in the Cantabria region of Spain. It is made with a thin cut of pork and then allowed to be cured in salt and spices. As with the Galician and Burgos kinds of cecina, Cantabria's version has a high salt content and succulent, juicy texture. The difference here lies in the flavor profile, with Cantabrian cecina having a bit of sweetness and smokiness that other types do not. It is typically enjoyed on its own as an appetizer or side dish.
The Segovia variety of cecina is similar to the Cantabria kind, in that it is made with pork and cured in salt and spices. However, the Segovia cecina has a more mellow flavor profile, with less sweet and smoky notes. It is also slightly firmer and pleasantly crunchy in texture. You can enjoy this variety in a traditional way, with some olives and a glass of wine, or even use it to make a savory pasta dish.
In conclusion, the different types of cecina make for a delicious and unique cultural experience. Each type has its own distinct flavor profile, texture, and appearance, allowing for a wide variety of dishes to be created. Whether you want something sweet and smoky, or something savory and crunchy, cecina is sure to satisfy your cravings.