Description
The Cecina de León PGI is a meat-based product from the hind of cows native to the Castilla y León area, which are at least five years old and weigh more than 400 kg. Four parts (or cuts) are used: the Tapa, muscle at lest 8 kg; the Contra, breast at least 10 kg; the Babilla, back of the leg where the femur meets the tibia, at least 8 kg and the Cadera, hip at least 6 kg.
Production Area
Cecina de León PGI is produced exclusively in the province of León, in the Autonomous Community of Castilla y León.
Production Method
The meat is divided into various parts and then salted with sea salt. The use of which, assists dehydration, increases colour and aroma and improves conservation. The length of the salting process depends on the weight of the meat and is conducted at a temperature of 2-5°C with a humidity of 85%. Following this, the parts are washed with clean, tepid water to eliminate any residual salt from the surface. After washing, a rest period that can last from 30 to 45 days is required. We then move on to the oak smoking process for between 12-16 days. Finally, at the end of the seven-month process, the product is air-dried in an area where windows allow for the regulation of temperature, about 11°C and a humidity of 75-80%.
Appearance and Flavour
The Cecina de León PGI has an external colour of toasted brown, lightly dark. The inside colour ranges from cherry to garnet red which become stronger during maturation. There are also traces of fat which give it its succulent characteristics. It is a meat characterised by its flavour, lightly salted and not stringy.
History
The origin of Cecina de León PGI can be traced to the 4th century B.C. in the agricultural treat of Lucio Julio Moderato Columela, where the complete process for working on the sausage can be found: it is best performed during the waning moon, in particular the winter solstice. According to historic accounts, the Cecina was a stable part of the diet of sailors on board the caravel Santa Maria, bound for the discovery of America.
Gastronomy
Cecina de León PGI should be kept in a fresh, dry and well-ventilated area. In the summer months it should be kept in the fridge. It is eaten sliced or in small pieces. It can be used in the preparation of various dishes and appetisers. It goes well with all types of vegetables, and is used as a stuffing and as the main ingredient in several dishes.
Marketing
The product is sold as Cecina de León PGI. It is sold whole, in pieces, thinly sliced and vacuum packed.
Distinctive Features
The average altitude of the province of Leon (1,500 m) and the continental, Mediterranean climate, characterised by a long winter and a barely present spring and autumn with heavy rainfall, create the ideal conditions for the preparation and drying of the Cecina de León PGI.
