Ham di Cinta Senese: Tuscany in a slice
Strong flavor, fragrant sapidity and veins of sweetness to the aftertaste. The first taste of Ham by Cinta Senese does not forget and, above all, stands out among the others cured meat typical Tuscanfor taste and intensity. Paired with a glass of good red, this fine salami is not a simple sausage. The sale of Cinta Senese raw ham is only the last step of thatwhat it looks like ato verto and ownto cultural and gastronomic experience to the re-discovery of Tuscan tradition.
The raw ham of C.inta S.enese derives its peculiarity from every single stage of the production chain. Starting from the animal, a breed gguaranteed by Consortium seal whose meat has obtained certification recognition DOP. To maintain high quality standards, this ham is made with registered Cinta Senese meat with numerical traceability code and reared according to strict criteria of weight, feeding and slaughter. They follow the salting, the seasoning, from a minimum of 18 to over 24 months, and finally the sale of Cinta Senese raw ham.
A production, that of Cinta ham, still today limitedtherefore, which does not reflect the pumped numbers of industrial farming and that enhances the Sienese pig like a real one and propergem of gItalian and world astronomy. This animal is widely used, according to the Tuscan charcuterie tradition, also for the production of sausages, lard, rigatino (bacon), capocollo, pork, finocchiona and so on and so forth.
Cinta Senese: Italian excellence from breeding to sale
The first quality of this ham by Cinta Senese is right in the choice of meat. There Cinta Senese is one race ancient and precious pigs, characterized by rustic breeding, in the wild or semi-wild. Already known to Roman world and certainly used in the production of cured meats and hams also in late middle ages, the pigs of Cinta Senese take their name by two characteristics. The belt refers to the strip of white fur that characterizes the animal's shoulders; the Sienese appellation indicates the geographic areaa of origin.
A breeding that, to respect the deep-rooted tradition of Tuscan pork butchery, follows a strict production disciplinary. Among the rules, L'supply, made from cereals, grass and fruits from the Sienese pasture woods,age of slaughter, the traceability. These pigs do indeed part of the six surviving Italian pig breeds to the introduction into the breeding market of English and Danish breeds between the sixties and the seventies.
Organoleptic properties of Cinta S hamenese
In short, not just a pig: the Cinta Senese is the mirror of a baggage cultural and gastronomic that the Tuscan butchery Yes iscommittedto to protect, resuming the production and sale of cured meats derived from its meat. First of all, the raw ham.
After the rigorous steps of breeding and production, Cinta Senese ham is presented for sale with the typical long and fine leg, black nail and 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 series Omega 3 is Omega6, 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, so as not to alter the flavor already intense salami, e wine red, maybe a good one Chianti Classic. To complete the cutting board, a pecorino cheese from Pienza and Tuscany is served.