Cecina

‘Cecina’ is a very distinguished type of Spanish charcutería. It is a deliciously rich, dry piece of cured beef from León in Castilla that is first salted, smoked over oak and then air-cured for about a year. Although not widely available even in Spain, it can be sourced in Britain (see Spanish Suppliers). However, if you do have trouble, it is similar to the Italian bresaola. At Moro, we cover a plate with small thin slices and serve it with either one of the following vegetable accompaniments, depending on the season.