Cecina

In Spanish, cecina [θeˈθina] is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin siccus , via Vulgar Latin (caro) *siccīna, "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. The word cecina is also used to name other kinds of dried or cured meat in Latin America.

Source: Wikipedia