CECINA DE LEÓN
This product is protected by the Regulating Council “Cecina de León” and is made from the choicest cuts of hind leg of beef. After a careful selection process according to the haracteristics, such as, the form, weigh size etc. the first salting is done. Later the beef is left to repose taking up to 45 days. Afterwards the pieces are transferred to our curing- houses, where the smoke form oak and holm –oak gives them their own special character .
Finally the beef is hung in semi-darkness for more than seven months and this is where the product acquires all its aroma and flavour which is so particular.
It is accompanied by the corresponding label of the Regulating Council who certifying the authenticity and quality of the product .
Recommendations of use. Gastronomy.
It is recommended that the gas flushed product should be extracted of it package at least 24 hours before being consumed. Because of its aroma and flavour and a colour which just asks you to try it, this product is ideal for consumption just as it is. A serving suggestion is to slice it and add a few drops of olive oil. Due to the excellent eye appeal it is ideal for any kind of sandwiches, canapé, etc.
The first written references to the dried beef Cecina de León date back to the 4th century BC with instructions on its preparation process being much the same as nowadays. However, the Asturs, the first inhabitants of Northeast Spain prior to the arrival of the Roman Empire, were the first to cure the meat which came to be known as “Cecina de León.”
Dating to Roman times, Asturica Augusta (Astorga) was known as a communications hub as well as a passage for pilgrims; it was an important crossroads between Vía de la Plata (the Silver Route) and the pilgrimage of St. James’ Way.
Commerce, transportation at the time, and food traditions provided the perfect circumstances for this highly nutritious dried beef to become the perfect food for the local muleteers during their long journeys across the Iberian Peninsula.
This deeply-ingrained practice was based in the salting of a leg of beef, mainly at the homes of the “maragatos” or local residents, in order to provide sustenance for their families. It has been passed down through generations, so that the “Cecina de vaca” or dried beef stands out as one of León's most unique and authentic products.
That this local delicacy has its roots in the province of León, and is of premium quality are reasons enough for it to have been awarded the denomination PROTECTED GEOGRAPHICAL IDENTIFICATION “Cecina de León,” indicating that it can only be prepared in this region.
The passion for authentic products still persists in this region, as well as the fondness for tastes and delights from a bygone era, for the good things in life...
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