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{"id":193,"date":"2011-04-13T17:42:43","date_gmt":"2011-04-13T16:42:43","guid":{"rendered":"http:\/\/www.leon.postcapital.org\/?p=193"},"modified":"2011-07-29T15:38:26","modified_gmt":"2011-07-29T14:38:26","slug":"cecina","status":"publish","type":"post","link":"http:\/\/www.leon.postcapital.org\/2011\/04\/13\/cecina\/","title":{"rendered":"Cecina"},"content":{"rendered":"<p><a href=\"http:\/\/bodega-capricho.com\/es\/tienda\/cecina-vaca\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" title=\"Cecina\" src=\"http:\/\/bodega-capricho.com\/media\/tienda-cecina-vaca\/plato-cecina.jpg\" alt=\"\" width=\"432\" height=\"386\" \/><\/a><\/p>\n<p>La<strong> cecina de Le\u00c3\u00b3n <\/strong>es\u00c2\u00a0<strong id=\"aeaoofnhgocdbnbeljkmbjdmhbcokfdb-mousedown\">carne de vaca curada<\/strong>, se elabora en toda la\u00c2\u00a0<strong>provincia de Le\u00c3\u00b3n<\/strong> si bien la monta\u00c3\u00b1a es el clima perfecto para su lento proceso de curaci\u00c3\u00b3n.\u00c2\u00a0Se utiliza \u00c3\u00banicamente los despieces de los\u00c2\u00a0<strong>cuartos traseros de ganado vacuno<\/strong> (tapa, babilla, contra y redondos) y sal. Comienza la elaboraci\u00c3\u00b3n de la cecina con su recorte, salado y ahumado.\u00c2\u00a0Una vez ahumada se procede a su curaci\u00c3\u00b3n durante un m\u00c3\u00adnimo de 8 meses, mientras mayor es la duraci\u00c3\u00b3n de este paso mejor es el resultado final. Tendr\u00c3\u00a1 un color tostado, pardo, ligeramente oscuro con vetas grasas que le proporcionan una mayor jugosidad.<\/p>\n<p><a href=\"http:\/\/es.wikipedia.org\/wiki\/Cecina\">http:\/\/es.wikipedia.org\/wiki\/Cecina<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cecina de Le\u00c3\u00b3n es\u00c2\u00a0carne de vaca curada, se elabora en toda la\u00c2\u00a0provincia de Le\u00c3\u00b3n si bien la monta\u00c3\u00b1a es el clima perfecto para su lento proceso de curaci\u00c3\u00b3n.\u00c2\u00a0Se utiliza \u00c3\u00banicamente los despieces de los\u00c2\u00a0cuartos traseros de ganado vacuno (tapa, babilla, contra y redondos) y sal. Comienza la elaboraci\u00c3\u00b3n de la cecina con su recorte, <a href='http:\/\/www.leon.postcapital.org\/2011\/04\/13\/cecina\/' class='excerpt-more'>[&#8230;]<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[4],"tags":[98,79],"class_list":["post-193","post","type-post","status-publish","format-standard","hentry","category-informacion","tag-cecina","tag-gastronomia","category-4-id","post-seq-1","post-parity-odd"],"_links":{"self":[{"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/posts\/193"}],"collection":[{"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/comments?post=193"}],"version-history":[{"count":0,"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/posts\/193\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/media?parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/categories?post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.leon.postcapital.org\/wp-json\/wp\/v2\/tags?post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}