Cecina from the Santa Fe Camp
Strips of lean meat rubbed with salt and spices, dried in the dry air of Castile until firm and concentrated. Eaten in thin slices, as is or rehydrated in the pot.
Strips of lean meat rubbed with salt and spices, dried in the dry air of Castile until firm and concentrated. Eaten in thin slices, as is or rehydrated in the pot.
When I held camp before Granada, at Santa Fe, we had to feed an army far from any table. Cecina was our ally: one chooses lean meat, rubs it with good salt and a few spices, and hangs it in the brisk air of Castile until it hardens. Thus treated, it keeps for weeks without corrupting, and the soldier slices it fine with a knife stroke. Dipped in the broth of the olla, it restores strength to him who has marched all day.
- •Lean beef (or goat) — fine pieces (base to dry)
- •Salt — abundant (salting and preservation)
- •Pepper, dried garlic — to taste (spices)
Cecina from the Santa Fe Camp
Strips of lean meat rubbed with salt and spices, dried in the dry air of Castile until firm and concentrated. Eaten in thin slices, as is or rehydrated in the pot.
Why this dish? During the long siege of Granada, Isabella had the fortified camp of Santa Fe built and lived close to her armies; cecina, dried and salted meat, was the provision of soldiers and courts on campaign, which kept without refrigeration.
When I held camp before Granada, at Santa Fe, we had to feed an army far from any table. Cecina was our ally: one chooses lean meat, rubs it with good salt and a few spices, and hangs it in the brisk air of Castile until it hardens. Thus treated, it keeps for weeks without corrupting, and the soldier slices it fine with a knife stroke. Dipped in the broth of the olla, it restores strength to him who has marched all day.
Ingredients (period version)
- Lean beef (or goat) — fine pieces (base to dry)
- Salt — abundant (salting and preservation)
- Pepper, dried garlic — to taste (spices)
Ingredients
- Lean beef (shank or rump) — 500 g in a block (base)
- Coarse salt — 500 g (full coverage) (salting)
- Cracked black pepper — 1 tbsp (spice)
- Garlic powder — 1 tsp (aromatic)
Method
- Bury the beef block in coarse salt and let it cure for 24 to 36 h in the refrigerator.
- Rinse, dry thoroughly, rub with pepper and garlic.
- Wrap in cheesecloth and hang in a cool, dry, ventilated place for 2 to 4 weeks (or age in a cellar / low fridge).
- Cecina is ready when firm and dry to the touch; slice very thinly.
- Eat raw with olive oil, or add at the end of cooking to a broth to rehydrate.
How it was made : Drying meat with salt and wind (cecina, from old Spanish) is a very ancient technique on the Castilian plateau, where dry cold air allows long preservation without smoking. It was the meat for travels, sieges and winter.
The contemporary twist : Sliced into translucent shavings on a board, drizzled with olive oil and a few toasted almonds: a 'Siege of Granada' board to share.
Isabella I of Castile · Charactorium