Cecina de León

cecina de León

What it is

Only four muscles of the hind leg qualify — tapa, contra, babilla, cadera — and between salting and drying the pieces spend twelve to sixteen days over slow-burning oak or holm oak. The minimum cure is seven months, twelve for the Reserva, and it is that smoke that separates it from every Italian air-dried beef.

In the kitchen

Drier and leaner than bresaola, so cut it a shade thicker and pour good olive oil over the slices five minutes before serving — the fat it lacks has to come from somewhere. Leave the lemon alone.

Goes with

Olive oil Black pepper Manchego Piquillo pepper Walnut Fig

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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