The last few days we have been accumulating food: biscuits, cakes, stews… I have to stop cooking at least for a day to be able to finish with everything. I hate to throw food away.
But I am back with a super easy salad. But full of flavours.
Cecina is beef leg cured and smoked. It is increasing its popularity due to the producer’s efforts to make it an artisan product. And they are doing their job. The good stuff is cured for 12 months and smoked with oak wood only. And, lucky us, that is the one I got my last trip to Spain.
I don’t think you can easily find Cecina outside of Spain. Instead you can use Bresaola(usually cured for 5 months), not the same but will sort your salad out .