Jerky is a type of meat dried and salted by external agents such as air, sun, or smoke, in which case they have a smoky flavor. As a general rule, beef is cured, although it is also produced with beef, goat, and other meats. The origin of the meat means that the hindquarters of the animals are used. Jerky, also known as Cecina, is also made in other countries such as Mexico, although Spanish. There have been references to this type of food for more than 2,300 years. The word jerky means dried meat.
Jerky such as turkey jerky is produced with various types of meat. Still, the most famous and recognized guarantee is the IGP seal or Protected Geographical Indication, as with other products such as honey.
How Many Kinds Of Jerky Are There?
Jerky bears a certain resemblance to ham, although it is made from different parts. Specifically, it is made with cows, ox, horses, or goat, among other animals. Salt is also used outside the meat. Both are the only ingredients in this product. Compared to ham and Iberian ham, Cecina has been considered a minor product or food. However, this belief has changed over time, and for years jerky has been a highly valued gourmet product by the public. This is because it enjoys the guarantee seal of the Protected Geographical Indication that makes this jerky made with the rear parts of the cow highly valued and one of the most requested by consumers.
These parts are as follows:
Against. The largest part weighs about 8 kilos.
The lid is flat and perfect for making the most of the meat. It weighs between 5 and 8 kilos.
The hip.
Cecina de León is made through various drying, salting, and smoking processes that result in a product of quality and flavor that is pampered and dried for at least 6 months.
The beef that is used goes through up to 3 processes that are the following:
- Washed
- Settlement
- Smoked and dried
The parts used for jerky are the cow’s hindquarters, of which the parts stand out: contra, tapa, hip, and stifle. The requirements required by the beef used for the Cecina de León are the following:
It must be meat from an animal at least 5 years old.
To go through curing of at least 6 months.
The weight of the animals must be from 400 kilograms. The jerky passes an audit process that guarantees the quality and origin of the products.
