Cinta Senese ham : Tuscany in a slice
Strong flavor, fragrant sapidity and veins of sweetness in the aftertaste . The first taste of Cinta S enese ham is not forgotten and, above all, stands out among the other typical Tuscan cured meats for taste and intensity . Combined with a glass of good red , this fine salami is not a simple sausage. The sale of raw Cinta Senese ham is just the latest steps of that what looks like a to ver in and its a cultural and gastronomic experience to the re-discovery of the Tuscan tradition.
C inta S enese raw ham derives its peculiarity from every single stage of the production chain. Starting from the animal, a breed guaranteed by the Consortium Seal whose meat has obtained the DOP certification . To maintain high quality standards, this ham is made with Cinta Senese meat registered with a numerical traceability code and reared according to strict criteria of weight, nutrition and slaughter. This is followed by salting , seasoning , from a minimum of 18 to over 24 months , and finally thesale of Cinta Senese raw ham .
A production , the ham of Cinta, still limited , therefore , does not reflect the number of factory farming pumped and enhances the Sienese pig as a true and propergem of Italian and world astronomy. This animal is widely used, according to the Tuscan charcuterie tradition, also for the production of sausages, lard, rigatino (pancetta) , capocollo, porchetta, finocchiona and so on and so forth.
Cinta senese: an Italian excellence from breeding to sale
The first quality of this Cinta Senese ham lies in the choice of meat. The Cinta Senese is an ancient and precious breed of pigs , characterized by rustic breeding, in the wild or semi-wild state. Already known to the Roman world and certainly used in the production of cured meats and hams even in the late Middle Ages , the pigs of Cinta Senese take their name from two characteristics. The Cinta refers to the strip of white fur that characterizes the animal's shoulders; the Sienese name indicates the geographical area of origin.
A breeding that, in order to respect the deep-rooted tradition of Tuscan pork butchery, follows a strict production disciplinary. Among the rules, the ' feed , cereal, grass and fruits of the woods by Sienese pasture, the' age of slaughter, the traceability .These pigs are in fact part of the six Italian pig breeds that survived the introduction into the breeding market of the English and Danish breeds between the 1960s and the 1970s.
Organoleptic properties of Cinta S enese ham
Not just a pig in short: the Cinta Senese is a mirror of a luggage cultural and gastronomic that the Tuscan pork products is it impegnat to protecting , recovering the production and sale of sausages derived from his flesh. First of all, the raw ham.
After the rigorous steps of breeding and production, the Cinta Senese ham is presented for sale with the typical long and fine leg, the black nail and the intense color, from red to brown tinged with slightly pink fat. The juiciness of the meat is in fact one of the main qualities of the Cinta Senese, which also has a high concentration of unsaturated fats of the Omega3 and Omega6 series , as well as being rich in oleic acid .
To transform a taste of Cinta Senese ham into a journey to discover Tuscan culture and gastronomy, the obligatory combination is with unsalted bread , in order not to alter the already intense flavor of the salami, and red wine , perhaps a good Chianti Classico. To complete the platter, a pecorino from Pienza and Tuscany is served.