Cecina is a cured meat that is popular in Asturias, Spain. It is made from beef, typically the hind leg, which is salted and then air-dried for several months. The result is a flavorful and slightly smoky meat that is thinly sliced and enjoyed as a tapa or used as an ingredient in various dishes. Cecina is often compared to Italian bresaola or French jambon de Bayonne, but it has its own unique flavor profile. It is a delicious and versatile meat that is loved by locals and visitors alike.
