La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
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La cecina di León (pronunciato sesìna) is a variety of animal preserves that is processed in the province of León with beef.
Meat with a characteristic taste, slightly salty, with a little fibrous consistency.
The effect of smoking, during the maturation process, adds a characteristic aroma, strengthening the whole of flavors.
It has been listed since 1994 as a Protected Geographic Indication.
This food has been known for several centuries, since Columella in his Res Rustica, in the 1st century BC, described the process of processing this sausage, although its consumption on a large scale did not begin if not in the 16th century when its consumption began to be popular in León thanks to the peasants who populated these lands.
It is estimated that at present 95% of the farm is consumed in Spain and exported to different European countries is produced and processed in the province of León.
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