Cecina

Slice it very thinly and let it come towards room temperature before serving; this softens its texture and brings out its savoury, cured flavour. It is often eaten as a starter with bread, olive oil or ripe tomato.

Cecina is ready to eat and is usually served cold or at room temperature. You can add a few thin slices to a hot dish, such as eggs or a potato stew, just before serving so they warm through without drying out.

Wrap sliced cecina closely or keep it in an airtight container in the fridge, and follow any storage instructions on its packaging. Take out only what you plan to serve; bring it towards room temperature shortly before eating.

Cecina is cured meat, commonly made from beef, while jamón is cured pork leg. Both are often sliced thinly and served uncooked, but their flavour and texture differ with the meat and curing method.

Cecina is meat that has been salted and dried; some kinds are smoked as well. The best-known Spanish style, cecina de León, is made from beef.

Yes, thinly sliced cecina can stand in for dried beef on a sandwich or grazing board, though it may taste smokier and less sweet. Dried beef has 153 kcal and 31.1 g protein per 100 g, compared with 242 kcal and 39 g protein in cecina.

Its salty, savoury taste works well with mild or fresh accompaniments: try it with bread, tomatoes, olive oil, cheese or melon. It is also used in salads and as a topping for eggs or potatoes.