In Spanish, cecina [θeˈθina] is meat that has been salted and dried by means of air, sun or smoke.

[2] Cecina is similar to ham and is made by curing cow, horse or rabbit meat.

The best known cecina is Cecina de León, which is made of the hind legs of a cow, salted, smoked and air-dried in the provinces of León and Palencia in northwestern Spain, and has PGI status.

The word cecina is also used to name other kinds of dried or cured meat in Latin America.

[3] In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is sliced or butterflied thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada).