📝 About This Recipe
Hailing from the high plains of Castile and León, Cecina de León is a centuries-old delicacy of deep-red, marbled beef that is salted, smoked, and air-cured to perfection. This 'beef ham' offers a complex profile of oak-wood smoke, savory umami, and a melt-in-the-mouth texture that rivals the finest Ibérico pork. It is a true testament to the alchemy of salt, cold mountain air, and patience.
🥗 Ingredients
The Meat
- 5 kg Beef Hindquarter (Silverside, Topside, or Rump) (Single whole muscle, trimmed of excess connective tissue but retaining some surface fat)
The Cure
- 10 kg Coarse Mediterranean Sea Salt (Enough to completely bury the meat)
- 2.5 grams Instacure #2 (Prague Powder #2) (Per kilogram of meat; essential for long-term curing safety)
- 50 grams Black Peppercorns (Toasted and coarsely cracked)
The Lard Coating (Manteca)
- 500 grams Rendered Pork Lard or Beef Tallow (High quality, melted)
- 2 tablespoons Smoked Spanish Paprika (Pimentón de la Vera) (Sweet or bittersweet variety)
- 50 ml Extra Virgin Olive Oil (To thin the coating)
Smoking Material
- 2-3 kg Dried Holm Oak or Oak Wood Chips (For cold smoking)
👨🍳 Instructions
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1
Select a high-quality, mature beef cut. Trim the muscle of any loose 'silver skin' or ragged edges to ensure a smooth surface, but leave a thin layer of exterior fat to prevent over-drying.
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2
Calculate the curing salt (Instacure #2) based on the exact weight of your meat. Rub the curing salt and cracked pepper thoroughly over all surfaces of the beef.
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3
In a large non-reactive container, create a 2-inch bed of coarse sea salt. Place the beef on top and bury it completely with the remaining salt. Ensure no meat is exposed to air.
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4
Place the container in a cold environment (3-5°C). Let it cure for 0.6 days per kilogram of weight (e.g., 3 days for a 5kg piece). This 'Salazón' phase draws out moisture.
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5
Remove the beef from the salt. Rinse it thoroughly under cold running water to remove excess salt and pat it bone-dry with lint-free towels.
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6
The Resting Phase: Hang the meat in a cool (5-8°C), humid (75-80%) space 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 meat in a smokehouse. Using oak wood, cold smoke the beef at a temperature never exceeding 25°C. Smoke for 6 hours a day for 10-14 days to achieve the traditional León aroma.
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8
Prepare the 'Manteca' by mixing the melted lard, olive oil, and pimentón. Once the smoking is finished, rub this mixture over the lean, exposed meat surfaces to protect it from hardening.
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9
The Drying Phase: Hang the beef in a 'secadero' (drying room) with a temperature of 10-12°C and 75% humidity. This stage lasts 6 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.
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11
To serve, use a very sharp carving knife or a meat slicer to cut translucent, paper-thin shavings against the grain of the muscle.
💡 Chef's Tips
Temperature control is vital; never let the curing environment exceed 15°C or you risk spoilage. If white mold (Penicillium nalgiovense) appears, it is beneficial; however, if fuzzy green or black mold appears, wipe it off immediately with a cloth soaked in vinegar and salt water. Be patient—the flavor deepens significantly after the 9-month mark as proteins break down into savory amino acids. Always slice Cecina just before serving to prevent the delicate fats from oxidizing and the edges from drying out.
🍽️ Serving Suggestions
Serve at room temperature on a warm plate to allow the intramuscular fat to soften. Drizzle with a fruity Extra Virgin Olive Oil and a few toasted almonds for a classic tapas experience. Pair with a robust Spanish red wine like a Mencía from Bierzo or a bold Ribera del Duero. Place shavings over a bed of dressed arugula with shards of aged Manchego cheese. Serve alongside 'Pan con Tomate'—crusty bread rubbed with ripe tomato and garlic.