Cecina de León
Air-dried, gently smoked beef from León, cecina is sliced whisper-thin and dressed simply so its deep, mineral flavour leads. This is less a recipe than an act of respect: good cecina, good oil, and almost nothing else.
Approximate, per 1 tapa portion of thin slices (~50g). Values vary by recipe and portion.
Ingredients
- ·150 g cecina de León, sliced paper-thin
- ·3 tbsp extra virgin olive oil
- ·A few flakes of Maldon or other flaky salt
- ·Freshly cracked black pepper
- ·A small piece of aged Zamorano or Manchego cheese (optional)
- ·A handful of walnuts, roughly broken (optional)
- ·Slices of rustic bread, to serve
Method
- 1
Take the cecina out of the fridge 20 minutes before serving; it should be at cool room temperature so the fat softens and the aroma opens up.
- 2
Arrange the slices in a single overlapping layer across a large plate, without piling them up.
- 3
Drizzle generously with the extra virgin olive oil so each slice catches a little.
- 4
Scatter a few flakes of salt and a grind of black pepper across the top.
- 5
If you like, shave over some aged cheese and dot with broken walnuts for contrast.
- 6
Serve immediately with bread, before the slices warm and lose their bite.