📝 About This Recipe
Originating from the high, cold plains of León in Northwestern Spain, Cecina de León is a sophisticated cured beef that rivals the finest Ibérico hams. This 'Beef Ham' undergoes a meticulous process of salting, smoking over Holm oak wood, and long-term air-aging to develop its deep burgundy color and complex, smoky-sweet profile. It is a true testament to Spanish patience and craftsmanship, offering a lean, protein-rich delicacy with an unmistakable umami depth.
🥗 Ingredients
The Meat
- 5 kg Beef Hindquarter (Topside, Silverside, or Knuckle) (high-quality, well-marbled beef from mature cows)
The Curing Mix
- 10 kg Coarse Mediterranean Sea Salt (enough to completely bury the meat)
- 200 grams Sugar (to balance the saltiness and aid color)
- 12 grams Nitrite Salt (Prague Powder #2) (essential for safety in long-term curing)
The Larding and Protection
- 500 grams Beef Tallow or Lard (melted for sealing the meat)
- 100 ml Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 2 tablespoons Smoked Paprika (Pimentón de la Vera) (sweet variety)
Smoking Component
- 2 kg Holm Oak (Encina) Wood Chips (for the traditional cold-smoking process)
👨🍳 Instructions
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1
Begin by trimming the beef cuts (Topside or Silverside) to remove excess external silver skin while maintaining a uniform shape to ensure even salt penetration.
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2
Mix the coarse sea salt, sugar, and nitrite salt in a large curing tub. Create a 2-inch base layer of the salt mixture at the bottom of the container.
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3
Place the beef pieces on the salt bed, ensuring they do not touch each other. Completely bury the meat with the remaining salt mixture, pressing down lightly to eliminate air pockets.
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4
Refrigerate the tub at 2-4°C (35-39°F). Allow the meat to cure for approximately 0.6 days per kilogram of weight (roughly 3 days for a 5kg piece).
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5
Remove the meat from the salt and wash it thoroughly with lukewarm water to remove all surface salt. Pat the meat completely dry with lint-free towels.
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6
The Resting Phase: Hang the meat in a cold room (3-5°C) with 75-80% humidity for 30-45 days. This allows the salt to equalize throughout the center of the muscle.
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7
Cold Smoking: Hang the beef in a smoking chamber. Using Holm Oak wood, smoke the meat at a temperature never exceeding 25°C (77°F) for 12-15 days. The smoke should be thin and blue, not thick and white.
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8
The Greasing (Mantecado): Mix the melted beef tallow with a bit of olive oil and pimentón. Brush this mixture over the lean parts of the meat to prevent excessive drying and crust formation.
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9
The Aging (Curación): Hang the beef in a 'bodega' or curing cellar with a temperature of 10-12°C and 75% humidity. This phase should last between 7 to 12 months depending on the size of the cut.
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10
Monitor the weight loss; the Cecina is ready when it has lost approximately 35-40% of its original green weight and feels firm but slightly yielding to thumb pressure.
💡 Chef's Tips
Always use beef from older animals (at least 5 years old) as the fat and flavor profile are much more developed. Ensure your smoking wood is Holm Oak or Oak; using softwoods like pine will ruin the meat with resinous flavors. If white mold (Penicillium nalgiovense) appears during aging, do not panic; it is beneficial. However, wipe off any dark or hairy mold with a vinegar-soaked cloth. Maintain strict humidity control; if the air is too dry, the outside will harden (case hardening), preventing the inside from drying and causing spoilage.
🍽️ Serving Suggestions
Slice paper-thin using a very sharp carving knife or a meat slicer; the meat should be translucent. Serve at room temperature (22°C) drizzled with a high-quality Extra Virgin Olive Oil to unlock the fat's aroma. Pair with toasted Marcona almonds and a few chunks of aged Manchego cheese. Accompany with a glass of robust Spanish red wine, such as a Bierzo (Mencía grape) or a Ribera del Duero. Place slices over warm, toasted crystal bread rubbed with fresh tomato (Pan con Tomate).