Nutritional value of Cecina de Leon
Cecina de Leon is the most outstanding specialty product of Leon region, Spain and is certified by the geographical indication that Leon is the region with the best quality Cecina products. This is a dish that is loved by many Spaniards and used in daily meals.
Cecina salted beef product, a specialty of the Leon region
Ingredients of Cecina
Cecina is a combination of two of Europe's oldest food processing methods, sea salt and oak smoking. Therefore, Cecina salted beef has a very specific flavor that blends the sweetness of the meat after salting. In addition, you will feel the combined aroma of meat and oak smoke.
Cecina salt beef production has to go through many important steps
Thigh cut
After selecting the thighs to meet enough quality to make Cecina. The thighs will be divided into 4 main parts and are engraved with blocks, labeled, and marked each part.
Salt process
Portions of Cecina are placed in sea salt barrels and aged for 3-4 days depending on the size of the cut. This process helps the meat to separate the water and create the characteristic color and aroma of the meat.
Let dry
After the salting is done, the Cecina parts will be hung up, washed thoroughly to remove all the salt clinging to the outside. Then hang to drain for 12 hours with process temperature between 0-4 degrees.
Drying
This period will last from 3 months to 4 months, the temperature in the drying room will maintain from 3 to 8 degrees.
Process for drying Cecina cuttings
Fumigate
Cecina is oak burned once a day and kept smoke-tight. This time will help the meat to simmer and have its own flavor. This process will take about 15 days.
Dry annealing and curing
After a seven-month salting, drying and smoking process, the Cecina cuts are then taken to the incubation room to further dry and cure. Cecina meat will continue to dry until 12 will reach the Léon IGP Reserva standard. Cecina sections coming up to 18 months or 24 months will qualify for Cecina de IGP Reserva Premium.
Cecina cuttings are brought into the incubation room to further dry and cure
Protective coating
Finally, the cuts are coated with olive oil, lard or beef fat to protect the meat inside. With the layer of fat combined with smoke after steaming, Cecina's outer fat layer has a characteristic dark color. The finished Cecina will have a weight reduction of 30 - 35% compared to the original volume. At the end of the protective coating process, Cecina is packaged and transported to the point of consumption.
Nutritional value of Cecina salted beef
Cecina salted beef is rich in iron, phosphorus, calcium, potassium and sodium. In addition, Cecina is rich in vitamin E, strong antioxidants and low in fat, high in protein, making Cecina a popular product for office workers or athletes because it has can replace snacks. Provide enough energy but limit fat intake.
Original sliced Cecica salted beef
Matching side dishes
Salted beef is a very delicious dish, in addition to enjoying the original salted beef, you can also easily combine it with accompanying dishes such as: bread, cheese, olives, asparagus, wine... The combination of dishes The accompanying dishes will help bring up the unique flavors of Cecina salted beef and create interesting meals for you.
El Flamico is proud to be a reputable supplier of Cecina salted beef in Ho Chi Minh City. Products are imported by us directly from Spain to Vietnam with extremely secure packaging processes. EL Flamico believes that, with our best efforts and dedication, we aim to bring the culinary quintessence of the country of Gaur - Spain to each Vietnamese meal. Bring delicious meals, bursting flavors and high nutritional value in daily meals.
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El Flamico - Spanish Glamour Food
Hotline: 0888.79.4589
Branch in City. Ho Chi Minh
- 162 Nguyen Van Troi, Ward 08, Phu Nhuan District
- 03 Nguyen Duc Canh, My Khanh 1 - Phu My Hung, District 7
Branch in Hanoi
- 10 Chuong Duong Do, Hoan Kiem, Hanoi
