Cecina refers to a type of cured meat, typically beef or horse meat, that originates from Spain. It is produced by salting, drying, and air-curing the meat, a process that imparts a distinctive flavor and texture. A prime example is Cecina de Len, made from the hindquarters of cattle and protected by a Protected Geographical Indication (PGI).
The significance of this cured meat lies in its preservation method, allowing for long-term storage without refrigeration. Historically, it served as a vital food source, particularly in regions where fresh meat was scarce. The lengthy curing process concentrates the flavor, yielding a product appreciated for its rich, savory taste and nutritional value, being a good source of protein.
