In short: Gildas with IGP León cecina instead of anchovy: an inland northern variant. Minimalist assembly of cecina+olive+guindilla+EVOO. 10 min, no cooking. Pairing: dry manzanilla or vermouth.
Table of contents
Origin of the cecina gilda
The cecina gilda is the inland northern (León, Asturias, parts of Galicia) answer to the Basque-maritime gilda. Instead of Cantabrian anchovy (which was expensive and not easily accessible in those lands), local cured product was used: cecina.
The assembly technique and the other ingredients (olive, guindilla pepper) were imported from the Basque Country. Today it is common in pintxos bars in Castilla y León and is starting to appear in Basque pintxotegis as a modern variation.
Ingredients (12 pintxos)
- 12 thin slices of IGP León cecina (1-2 mm thick)
- 12 pitted Gordal green olives (large, firm)
- 12 Ibarra Basque guindilla peppers in vinegar
- 12 wooden toothpicks
- Arbequina extra virgin olive oil (EVOO)
- Flaked salt (optional)
Step-by-step assembly
- Remove the cecina from the refrigerator 30 minutes before so that it is at room temperature (more flexible to roll).
- Fold each slice of cecina over itself 2-3 times to form a "roll" the size of the olive.
- Assemble the toothpick: olive at the bottom (stable base) → guindilla in the middle → rolled cecina on top. Some bars prefer cecina in the middle and guindilla on top — both are correct.
- Season: drizzle with arbequina EVOO.
- Serve at room temperature with the toothpick resting on the rim of the vermouth glass.
Variations
With extra piparra: add 2 piparras (not 1) for a spicier and more acidic touch.
With spring onion: add a small piece of pickled spring onion.
Ox cecina: use ox cecina (more expensive, intense) instead of beef cecina.
With confit tomato: a small piece of confit sun-dried tomato between the cecina and the olive. A Mediterranean touch.
Premium Bacalalo Gildas
Artisan gildas with Cantabrian anchovy calibre 00, olives, and Basque guindilla peppers. The classic version served directly on a toothpick.
Frequently asked questions
How do cecina gildas differ from classic gildas?
Cecina from León vs Astorga: which is better?
What cut of cecina should I use?
What type of olives?
Pairing?
Can it be prepared in advance?
To conclude
The cecina gilda is the perfect pintxo for an informal aperitif afternoon: minimalist, substantial, and uncomplicated. If you have León cecina at home, you can have 12 pintxos assembled in 10 minutes.
Cantabrian Anchovies calibre 00
To assemble your classic gildas: calibre 00 cured for 12 months. Artisan selection from Mercat del Ninot.
