Anyone who has ever traveled to the capital of Castilla y León knows that among its great culinary attractions there is the matachana black pudding (based on blood and onion), the blue cheese from Valdeón and, what concerns us today, the exquisite jerky from León. That variety of cecina with which you can prepare various recipes, from salads to empanadas, but the best thing is that you take it as it is, without any distraction. If anything, with a bit of extra virgin olive oil.
There are those who maintain that a good jerky from León is capable of competing with the best of Iberian hams, but it is not our objective, far from it, to face two of the great products of our gastronomy. So that? His thing is that we enjoy them whenever we have the opportunity and, yes, we show the utmost respect to this beef ham typical of the Maragatería area.
What is jerky?
Although it is most likely that you already have some basic notions (or even advanced knowledge if you are a potential cook), we are going to review the most basic to be able to go deeper little by little.
That said, we can define cecina as a meat product that is made through a process of salting, curing and smoking of the meat, until obtaining an intense flavor, a soft texture and a very particular aroma that makes it unmistakable. It should also be noted that, although generally speaking of the beef or beef jerkyYou can also find other animals such as goat, horse, colt donkey, roe deer or even fighting bull.
If we look at the newspaper library, we realize that in León production began more than 2,000 years ago, thanks to its cold and dry climate. Over the centuries, it became a staple food for the livestock population located in the valleys and mountains of the northern fringe of the Community of Castilla y León.
Why is it considered a healthy food?
It didn’t take long for those families to realize the high nutritional value of this prized protein supplement which, furthermore, was an example of the rational use of livestock resources in the area.
Although surely they were unaware of the many benefits of this product that is marketed in three formats different:
In whole pieceswhich can be top, against, stifle or hip.
In chunks.
In sliceswhich is the most common.
In any of these options, it is very remarkable the high protein intake of cecina, especially important for the formation and maintenance of muscles and tissues. This is what makes it a food highly recommend for all ages: for children and young people during the growth stage; for athletes and non-athletes who are on a weight control diet; and for elderly people who need to maintain muscle mass.
Another benefit has to do with its contribution to minerals as important as iron, calcium, phosphorus, zinc, potassium, sodium or magnesium, which help maintain the general health of the body. And as if all this were not enough, the jerky has group B vitaminssuch as B12, in addition to vitamin A.
And the most surprising of all is that we are talking about a product delicious but low in fat (represents about 6 grams per 100), being more than half monounsaturated fatty acids. It also does not contain carbohydrates, so it is ideal to take care of the diet and the line.
The jerky in the kitchen
When it comes to working with her in the kitchen, the possibilities are multiple. Keep in mind that you can do everything you do with Serrano or Iberian ham and other recipes that you can think of in which it is possible to incorporate this jewel that some refer to as the “red gold of Leon”: salads, croquettes, empanadas, scrambled eggs, ravioli, millefeuille, etc.
Need some more concrete examples? Well, don’t worry because we have several recipes with jerky that are within the reach of any kitchen. Take note!
Crispy jerky with gorgonzola, mascarpone and honey
To make the filling for the eclairs, mix the mascarpone cheese with the gorgonzola, after leaving them out of the fridge for an hour. We keep the resulting cream in a pastry bag. To make the eclairs, we wrap the metal or cane molds, covering them with a slice of beef jerky. When we have all the eclairs ready, we dry them in the oven at 100º for half an hour. Then we let them cool for another 20 minutes to harden before removing the eclairs from the molds. With the help of a pastry bag, fill the jerky cylinders with the cheese mixture and arrange them in a bowl. To give a contrast to the crunchy and creamy mixture, we put a little cane honey in the center so that those who want can add a sweet touch to the eclairs.
Link to the recipe | Crispy cecina with gorgonzola, mascarpone and palm honey.
More jerky recipes
And before we say goodbye, we leave you some advice that you should take into account when getting your hands on the jerky, since the cut must be very fine, straight, always against the grain and if possible with a well-sharpened knife. By the way, the ideal temperature for its consumption is between 24 and 27 degrees.
In DAP | Trip to the Maragatería in search of the best jerky in León: the only cold meat in Spain that disputes the throne of Iberian ham
In DAP | Do you want to know how an authentic jerky from León is made?
