Cecina

Spanish cow’s ham

Cecina de vaca is a unique speciality of Spanish cuisine. Made from dried beef, it is often compared to ham, whilst offering a different and very distinctive flavour profile.

A thousand-year-old tradition

Cecina has been produced since Roman times. Its name derives from the Latin ‘siccus’, meaning ‘dry’, in reference to its method of preservation by dehydration.

A long and carefully controlled curing process

After salting, the meat is matured for at least 14 months. Smoking over oak wood completes this process, adding an extra layer of aroma.

A practical, pre-cut format

Available in pieces of varying weights, cecina can be cut to order and used gradually, making it suitable for both home cooks and professional chefs.

A refined tasting experience

It is best enjoyed in very thin slices, at room temperature, to reveal its full delicacy. It can be served on its own, with bread and a drizzle of olive oil, or as part of a tapas platter.

A gourmet product

Cecina is now regarded as a high-quality product, prized for its history, production method and unique flavour.