📝 About This Recipe
Hailing from the rugged mountains of León, Spain, Cecina is a centuries-old delicacy of salt-cured, smoked, and air-dried beef. This recipe guides you through the traditional process of transforming lean beef hindquarters into a deep mahogany treasure with a complex, smoky aroma and a melt-in-the-mouth texture. It is the ultimate expression of patience and craftsmanship, resulting in a savory, umami-rich charcuterie that rivals the finest Iberian hams.
🥗 Ingredients
The Beef
- 5 pounds Beef Silverside or Topside (high-quality, lean grass-fed beef with minimal connective tissue)
The Cure
- 6 pounds Coarse Sea Salt (enough to completely bury the meat)
- 2 teaspoons Curing Salt #2 (essential for long-term curing safety)
- 2 tablespoons Black Peppercorns (toasted and coarsely cracked)
- 1 tablespoon Dried Thyme (optional, for subtle herbal notes)
The Coating and Smoking
- 1/4 cup Extra Virgin Olive Oil (Spanish Picual variety recommended)
- 2 tablespoons Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 3 cups Oak Wood Chips (for the smoking process)
For Serving
- 1/2 cup Toasted Marcona Almonds (for garnishing the platter)
- 200 grams Manchego Cheese (aged 12 months, sliced into wedges)
👨🍳 Instructions
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1
Begin by trimming the beef of any excess external fat or silver skin. You want a clean, uniform piece of muscle to ensure even salt penetration.
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2
In a large bowl, mix the coarse sea salt with the curing salt #2, cracked peppercorns, and thyme until thoroughly combined.
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3
Select a non-reactive container (glass or BPA-free plastic) just large enough to hold the meat. Pour a 2-inch layer of the salt mixture at the bottom.
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4
Place the beef on the salt bed and pour the remaining salt over it, ensuring every inch of the meat is buried. Cover with a lid or weighted board and refrigerate.
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5
Cure the meat in the refrigerator for approximately 12 hours per pound of meat (about 2.5 days for a 5lb roast). This 'salting' phase draws out moisture.
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6
Remove the beef from the salt and rinse it thoroughly under cold running water to remove all surface salt. Pat it completely dry with paper towels.
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7
Whisk together the olive oil and pimentón. Rub this mixture over the entire surface of the beef. This creates a protective barrier and adds the signature Leonese color.
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8
Cold smoke the beef. Using a cold smoke generator or a grill with a smoker box (maintaining a temperature below 80°F/25°C), smoke the meat with oak wood for 6-8 hours.
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9
After smoking, tie the meat securely with butcher's twine, creating a loop for hanging.
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10
Hang the beef in a cool, dark place with good airflow (ideally 50-55°F with 70% humidity). A wine fridge or a dedicated curing chamber works perfectly.
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11
Allow the Cecina to age for a minimum of 15-20 days. It is ready when it has lost about 30-35% of its original weight and feels firm to the touch.
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12
To serve, use a very sharp knife or a meat slicer to cut translucent, paper-thin shavings against the grain.
💡 Chef's Tips
Always use Curing Salt #2 for this recipe, as the long drying time requires the nitrates to break down into nitrites slowly for safety. If you don't have a smoker, you can skip the smoking step, though the flavor will be less traditional; ensure the pimentón you use is high-quality and smoky. Monitor the humidity closely; if the exterior hardens too fast (case hardening), the center won't dry properly. Lightly mist the area if it gets too dry. If you see white mold, don't panic—it's usually beneficial Penicillium. Simply wipe it off with a cloth dipped in vinegar. For the best slicing results, chill the Cecina in the freezer for 20 minutes before cutting to firm it up.
🍽️ Serving Suggestions
Drizzle the thin slices with a high-quality Arbequina olive oil just before serving to enhance the richness. Pair with a glass of bold Spanish red wine, such as a Mencía from the Bierzo region or a classic Tempranillo. Serve alongside 'Pan con Tomate'—toasted rustic bread rubbed with fresh garlic and ripe tomato pulp. Accompany with sweet elements like dried figs or quince paste (membrillo) to balance the saltiness. Add a handful of Marcona almonds and aged sheep's milk cheese for a complete Castilian tapas experience.