Cecina is a traditional Spanish cured meat, similar to beef prosciutto. Typically made from the hind leg of beef, it is salted and air-dried or lightly smoked. Originating mainly from the region of León, cecina is known for its deep, savoury flavour, lean texture, and rich aroma. How to Serve Best served at room temperature – remove from the fridge 15–30 minutes before serving to enhance aroma and texture Use as part of a charcuterie board, paired with cheese, olives, or almonds Slice over toast, salads, or pasta Serve with crusty bread and Spanish red wine or a dry white
