Cecina

🛒 Ingredients

• Cured Beef (Cecina) 50 g · 130 kcal

👨‍🍳 Instructions

1. Select a hind leg cut of beef (e.g., topside or silverside) and carefully trim any excessive fat or connective tissue, shaping the muscle.
2. Bury the prepared beef piece entirely in coarse sea salt for several weeks, typically 30 to 45 days, ensuring it is completely covered to draw out moisture and cure the meat.
3. After salting, thoroughly wash the meat under cold running water to remove all salt from the surface, then pat it completely dry with clean towels.
4. Hang the beef in a cool, well-ventilated area to air dry for another 30 to 60 days, allowing it to firm up and lose more moisture.
5. Smoke the partially dried beef using oak wood for a period of 10 to 16 days, maintaining a low, consistent temperature and light smoke.
6. Finally, hang the smoked beef in a controlled environment for a prolonged maturation period, typically 7 to 24 months, until it reaches its desired texture and flavor.
7. Once fully mature, slice the cecina very thinly against the grain and serve at room temperature, optionally drizzled with a little olive oil.