{"id":5550,"date":"2020-12-30T21:09:15","date_gmt":"2020-12-31T03:09:15","guid":{"rendered":"https:\/\/soclose.mx\/blog\/?p=5550"},"modified":"2023-07-27T17:47:10","modified_gmt":"2023-07-27T23:47:10","slug":"cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano","status":"publish","type":"post","link":"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/","title":{"rendered":"Cecina, icono de Yecapixtla y heredera del jam\u00f3n serrano"},"content":{"rendered":"

Por Rosy Linares<\/em><\/a><\/p>\n

La cecina<\/strong> lleg\u00f3 a M\u00e9xico<\/strong> en la \u00e9poca de la conquista, entre los siglos XVI y XVII; su preparaci\u00f3n se hered\u00f3 de un producto t\u00edpicamente espa\u00f1ol: el jam\u00f3n serrano<\/strong>, pues al igual que este, la cecina<\/strong> se prepara con las tiras largas y anchas de la carne de res, pierna (bola) que en algunas ocasiones se desgarra durante el tasajo y utilizan hilo y aguja para zurcir .<\/p>\n

La cecina<\/strong> se prepara agreg\u00e1ndole al corte sal para despu\u00e9s colocarla sobre una tabla de madera donde se deja orear por media hora para posteriormente terminar de secarse colgada en un lugar cerrado, limpio y fresco por una media hora m\u00e1s para finalmente pre-sasonarse con manteca de cerdo.<\/p>\n

\"\"
Foto: Rosy Linares.<\/figcaption><\/figure>\n

Se cree que se com\u00eda carne salada y engrasada desde antes de la llegada de los espa\u00f1oles; principalmente era carne de venado, conejo, armadillo y jabal\u00ed, que tambi\u00e9n se dejaba secar al sol para que se preservara y se pudiera comer mucho tiempo despu\u00e9s de haberla cortado.<\/p>\n

Cuentan que cuando llegaron los espa\u00f1oles, al ver que era una preparaci\u00f3n muy similar a la que ellos conoc\u00edan la llamaron tambi\u00e9n cecina,<\/strong> y despu\u00e9s con la incursi\u00f3n del ganado a tierras mexicanas, la cecina<\/strong> se comenz\u00f3 a elaborar solamente con carne de res y cerdo.<\/p>\n

A la variante que es elaborada con carne de cerdo y pre-sasonada con chile, se le conoce como cecina enchilada.<\/strong> Ambas preparaciones se volvieron el platillo principal en la dieta de los morelenses, sobre todo en Yecapixtl<\/strong>a y su preparaci\u00f3n
\ncomo su presentaci\u00f3n se convirtieron en un platillo consentido para muchos, lo que
\nfavoreci\u00f3 que se extendiera su consumo hacia el Estado de M\u00e9xico y Guerrero.Aunque existen otros tipos de cecina<\/strong> que son con la carne casi seca como la de
\nSonora.<\/p>\n

\"\"
Foto: Rosy Linares.<\/figcaption><\/figure>\n

Cabe mencionar que los productores de Yecapixtla<\/strong> seleccionan aquellas vacas
\nque tuvieran un buen peso y tama\u00f1o, pero desde hace unos cuantos a\u00f1os los
\nproductores o cecineros<\/strong> como se les llama en Yecapixtla<\/strong> compran piezas pre-seleccionadas y aprobadas por la Secretar\u00eda de Salud para asegurar que la carne
\nque emplean en la elaboraci\u00f3n de cecina<\/strong> es de la mejor calidad.<\/p>\n

Como degustar este platillo exquisito, la cecina,<\/strong> se asa en un comal para despu\u00e9s
\nservirse acompa\u00f1ada de crema, queso, salsa, aguacate, nopales, frijoles y por
\nsupuesto, tortillas echas a mano.<\/p>\n

\"\"
Foto: Rosy Linares.<\/figcaption><\/figure>\n

En el mes de octubre en la semana del tianguis mayor, este platillo es requerido.<\/p>\n","protected":false},"excerpt":{"rendered":"

Por Rosy Linares La cecina lleg\u00f3 a M\u00e9xico en la \u00e9poca de la conquista, entre los siglos XVI y XVII; su preparaci\u00f3n se hered\u00f3 de un producto t\u00edpicamente espa\u00f1ol: el jam\u00f3n serrano, pues al igual que este, la cecina se prepara con las tiras largas y anchas de la carne de res, pierna (bola) que en algunas ocasiones se desgarra durante el tasajo y utilizan hilo y aguja para zurcir . La cecina se prepara agreg\u00e1ndole al corte sal para despu\u00e9s colocarla sobre una tabla de madera donde se deja orear por media hora para posteriormente terminar de secarse colgada<\/p>\n","protected":false},"author":1,"featured_media":5553,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[594,596,578,597,595],"class_list":["post-5550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comida-mexicana","tag-cecina","tag-cecineros","tag-mexico","tag-morelos","tag-yecapixtla"],"yoast_head":"\nCecina, icono de Yecapixtla y heredera del jam\u00f3n serrano - So Close<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cecina, icono de Yecapixtla y heredera del jam\u00f3n serrano - So Close\" \/>\n<meta property=\"og:description\" content=\"Por Rosy Linares La cecina lleg\u00f3 a M\u00e9xico en la \u00e9poca de la conquista, entre los siglos XVI y XVII; su preparaci\u00f3n se hered\u00f3 de un producto t\u00edpicamente espa\u00f1ol: el jam\u00f3n serrano, pues al igual que este, la cecina se prepara con las tiras largas y anchas de la carne de res, pierna (bola) que en algunas ocasiones se desgarra durante el tasajo y utilizan hilo y aguja para zurcir . La cecina se prepara agreg\u00e1ndole al corte sal para despu\u00e9s colocarla sobre una tabla de madera donde se deja orear por media hora para posteriormente terminar de secarse colgada\" \/>\n<meta property=\"og:url\" content=\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/\" \/>\n<meta property=\"og:site_name\" content=\"So Close\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-31T03:09:15+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-27T23:47:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/soclose.mx\/blog\/wp-content\/uploads\/2020\/12\/Principal-So-Close-blog-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1240\" \/>\n\t<meta property=\"og:image:height\" content=\"700\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"So Close\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"So Close\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/\"},\"author\":{\"name\":\"So Close\",\"@id\":\"https:\/\/soclose.mx\/blog\/#\/schema\/person\/723eb117ab965b55c3e56b5d29751667\"},\"headline\":\"Cecina, icono de Yecapixtla y heredera del jam\u00f3n serrano\",\"datePublished\":\"2020-12-31T03:09:15+00:00\",\"dateModified\":\"2023-07-27T23:47:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/\"},\"wordCount\":466,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/soclose.mx\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/soclose.mx\/blog\/wp-content\/uploads\/2020\/12\/Principal-So-Close-blog-1.jpg?fit=1240%2C700&ssl=1\",\"keywords\":[\"cecina\",\"cecineros\",\"mexico\",\"morelos\",\"yecapixtla\"],\"articleSection\":[\"Comida mexicana\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/\",\"url\":\"https:\/\/soclose.mx\/blog\/comida-mexicana\/cecina-icono-de-yecapixtla-y-heredera-del-jamon-serrano\/\",\"name\":\"Cecina, icono de Yecapixtla y heredera del jam\u00f3n serrano - 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Dentro y fuera de nuestro pa\u00eds en bien valorada y reconocen toda la riqueza de sabores que tiene. Pero, \u00bfqu\u00e9 pasa cuando se fusiona con otra cocina? 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