Cecina

Cecina is a type of cured and dried pork (although other meats can be used) originating from the Amazonian and San Martin regions of Peru. The process of making cecina involves salting the meat and letting it sun-dry, which helps preserve it. Once dried, the cecina can be stored for extended periods without refrigeration.

When it's time to eat, the dried cecina is usually rehydrated by soaking or cooking and is then fried or grilled. The resulting meat is flavorful and chewy, with a distinctive taste from the curing process. It's often served with dishes like juane (a rice dish with chicken or other meats, wrapped in banana leaves) or paired with tacacho (mashed green plantains mixed with bits of cecina or other meats).