Instructions

1. Carefully trim any excess fat from the beef and cut it into large, thin slices about 1 inch thick.
2. Rub the beef slices thoroughly with the salt, ensuring all surfaces are covered. Place the salted beef slices in a glass or ceramic container (non-reactive), arranging them in a single layer.
3. Cover the container and refrigerate for 48 hours. This process will draw out moisture and start the curing process.
4. After 48 hours, rinse the beef slices under cold running water to remove the salt. Pat the slices dry using paper towels.
5. Combine the minced garlic and paprika to create a flavorful rub. Apply this rub evenly over each beef slice.
6. Return the seasoned beef slices to the container, arranging them in a single layer. Pour the white wine over the beef, ensuring all slices are covered.
7. Cover the container and return it to the refrigerator for another 48 hours. This will allow the flavors to develop and permeate the beef.
8. After the second curing period, your Cecina is ready. It can be enjoyed thinly sliced on its own, paired with a good Spanish wine, or used as a flavor-packed addition to sandwiches, salads, or tapas.