Cecina (meat)
Cecina | |
| Course | Appetiser |
|---|---|
| Place of origin | Spain |
| Region or state | León |
| Serving temperature | Room temperature (approximately 15–20 °C or 60–70 °F) |
| Main ingredients | Cow |
| Variations | Jamón |
In Spanish, cecina [θeˈθina] is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin siccus (dry), via Vulgar Latin (caro) *siccīna, "dry (meat)".