Cecina is a type of meat that has been salted and dried by means of air, sun, or smoke). The word comes from the Latin siccus, meaning "dry (meat)"). 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). 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)). The beef version is salted and marinated and laid to dry somewhat in the sun). The marinated beef version can be consumed uncooked, similar to prosciutto). The pork "cecina enchilada" must be cooked before consumption). The best cecina is made with the tenderloin or meat from the hind legs. The cecina is sliced into thin pieces, similar to jamón ibérico, and most often eaten as a tapa on its own or alongside bread and cheese like manchego.