Preparation

1. Heat the milk and finely chopped cured beef in a saucepan.
2. Sauté the butter, leek and flour in a pan, stirring well.
3. Combine everything and season the mixture with salt, pepper and nutmeg. Let it cool for 24 hours.
4. Shape the croquettes and coat them in flour, beaten egg and breadcrumbs.
5. Fry them in plenty of very hot oil.
6. Who gets the first croquette?

Cured Beef (Cecina)

A refined, elegant, and healthy delicacy with its own character

It’s a cured meat made from dried beef, quite similar to ham.

Famous varieties include the beef cecina from León, the goat cecina from Vegacervera, the horse cecina from Villarramiel in Palencia, and the beef cecina from Toro in Zamora.

The minimum curing process lasts 7 months, from trimming to maturation, including the stages of salting, washing, and smoking.

Cecina is also made from hare or rabbit meat.

In Peru and Mexico, local versions of cecina are also produced.

Cecina is rich in protein and minerals such as iron, calcium, phosphorus, zinc, sodium, and magnesium. It contains high levels of vitamins A and B12, is low in fat, and ideal for athletes or weight-control diets (always under medical or nutritional supervision).

Cured beef croquettes? Don’t hesitate for a second — they’re unbelievably good!