THE GREAT TRADITION OF CINTA SENESE CURED MEATS

THE GREAT TRADITION OF CINTA SENESE CURED MEATS

Hello visitors, welcome and welcome to our little Tuscan world where we will share with you our greatest passion: the Cinta Senese! In this article we want to show you why we consider our gastronomic products the best; you must know that our tradition is not only certain to satisfy any taste but also has very ancient roots that we will be happy to tell you if you agree to read a few exhaustive lines where you will find all kinds of information.

So, make yourself comfortable, enjoy the reading and in case your mouth is watering: good appetite! HISTORY Ambrogio Lorenzetti, a Tuscan painter born and lived in Siena between the thirteenth and fourteenth centuries, painted the Sienese wall in 1338 in a fresco, now preserved in the Town Hall of Siena, called "Allegory and effects of good and bad government . "

The Cinta Senese is a rustic pig breed that takes its name and has populated the Sienese hills for several centuries, in addition to the aforementioned fresco the swine species has always had an artistic fortune, just think that already in the twelfth century it was represented in paintings and its name as his fame was already known outside of Tuscany as evidenced by a work in the church of San Sebastiano in Venice dated 1510. In 1927 there were twenty-one Italian pig breeds, unfortunately due to more productive Danish and English species, sixteen of these they became extinct and remained alone: the Mora Romagnola, the Nera Calabrese, the Casertana, the Siciliana and our Cinta Senese.

salumi di cinta senese

It is our pride to say that only the Cinta Senese has been fully recovered in order to be more widespread and the reason is the purity and the crossing with the white breeds and obtaining heavy pigs called "Gray" or "Tramacchiati" at the time sought after by farms from northern Italy because of their rusticity, earliness in development and high quality meat. To celebrate this delicacy, the festival called “Sapori di Cinta” takes place every year in November, usually in Siena or in neighboring countries. DESCRIPTION OF THE BREED AND THE MEAT The Sienese pig breed, thanks to its resistance, does not require particular care however it has a limited reproduction, the pigs are weaned at 35-36 days from birth and recently to increase the births we have tried to cross it with the species called "Large White", the resulting cross has the name "Bigio" or "Tramacchiato".

The name "cinta" derives from the white band that starts from the shoulders and ends on the front legs. Among the sausages obtained from this animal we find:  the Cinta Senese ham: it is the specialty par excellence and is recognized by the characteristic long leg. The aroma is intense and more pronounced in very seasoned hams.

The best way to appreciate this product is to consume it as it is, having the foresight to slice it with a knife and to wait a few minutes to give the slice time to oxygenate and to unfold its full potential that manifests itself with an enveloping sensation of softness. immediate on the palate;  Salame di Cinta Senese: delicate and decisive at the same time, it is ground and stuffed into a natural casing;  the Lardo di Cinta Senese;  the Lonza di Cinta senese;  Bacon;  Finocchiona: It is a typically Tuscan sausage, so called for the fennel seeds added to the pure pork mixture which is pleasantly flavored.

The fatty meat, consisting of the bacon, is finely chopped together with the lean one, then mixed with red wine, salt, pepper and aromatic herbs, finally stuffed into a blind beef casing, often of considerable size. During the aging process, which lasts a few months, easily removable molds develop on the casing. In the Impruneta area, near Florence, finocchiona is also called "sbriciolona" because it must be extremely soft, so much so that it crumbles when cut, which must be done strictly by hand. In the kitchen it has no great uses, except in combination with vegetables.

It can be heated slightly and then eaten on slices of grilled polenta. Today there are smaller versions, which are more compact when cut, with a rich but less fragrant taste.  the Cinta Senese meat. Tradition requires that production be done entirely by hand and must take place no later than 16 months of age and this is extremely relevant since the most common breeds of pigs are slaughtered 6 months after birth.

For the loving care that each breeder offers to each breeding, our meat has a unique and unmistakable flavor, in fact it is homogeneously veined with fat and the aromatic substances contained in the fats make the flavors and aromas extraordinary. The fat contained in the meat is rich in unsaturated fatty acids, in particular Omega 3 (capable of decreasing blood fats) and Omega 6 (with antithrombosis action). The fat is more fluid, and this allows in cured meats a better diffusion of the aromas used for spicing, making them more palatable. Compared to traditional breeds, its lard is richer in oleic acid, which keeps cholesterol away, and in polyunsaturated fatty acids.

Fat with larger cells and rich in water is less consistent and more fluid, therefore much more pleasant on the palate, its better fluidity, due to a greater unsaturation, allows in the cured meats obtained, a more rapid diffusion of the aromas used for the spiciness ensuring the product excellent aromatic characteristics. BREEDING AND CHARACTERISTICS OF THE PIG In any case, in addition to delighting your imagination to the fullest and letting you pursue the greatness of our specialties, even just by thinking, here is a more sumptuous and detailed description of the physical characteristics of the pig and of how it is raised with dedication and mastery.

Therefore, we have already informed you of the exclusively Tuscan origin of the farms, the subjects destined for slaughter must be raised in the wild or semi-wild in woods or land cultivated as forage from the fourth month of life. The way in which they are fed is not accidental, rather it is precise and accurate and the products that are used are: whole grains (not less than 45% of the total, especially sorghum and corn), whole legumes, oil seeds (for example sunflower, but soy is excluded), vegetables and fresh fruit, vitamin and / or mineral supplements (for example field bean, spelled and barley flour, in different percentages depending on age). In addition, the daily dietary supplement must not exceed 2% of the live weight of the subject over 4 months of life, consisting of 60% of products from the production area.

The meat is either bright pink or red, fine texture and has a compact, tender and succulent texture. At a European level, in March 2012, the Cinta Senese designation - reserved exclusively for pork from animals born, reared and slaughtered in Tuscany according to tradition - obtained the protected designation of origin (PDO) mark. THE UNDERSTANDABLE QUALITY It is our great pride that the Cinta Senese has obtained the "DOP" since this denomination is the symbol of quality certified by continuous checks by the control body appointed by the Minister of Agriculture, Food, Forestry and Tourism they have been obtained following the prescriptions established by the production specification. Our products, in particular, are pre-packaged and accompanied by a mark bearing a traceability code through which it is possible to trace the identification of the animal from which they derive (place and date of birth), the place and date of slaughter and cutting and the quantities put up for sale.

And so, like all fine products, even our delicious Cinta requires a little attention: carefully wrap the film during storage in the refrigerator, the product can be frozen or deep-frozen, the important thing is to thaw it slowly so as not to make it. lose its best characteristics such as the aromatic ones.

But our Cinta never ends and will never cease to amaze you, showing its versatility in the kitchen: the meat can in fact be cooked excellently on the grill or in a pan, on the spit or in the oven and its pairing with wines is excellent. RECIPES OF TYPICAL DISHES Well, now that you have known the whole gastronomic world why not find out about the wonderful typical dishes that include our beloved Cinta: BAKED ARISTA DI CINTA SENESE BAKED: INGREDIENTS FOR 4 PEOPLE:  1 kg of Cinta Senese pork loin  3 sprigs of rosemary  5 sage leaves  4 cloves of garlic  50 ml of extra virgin olive oil to taste  fine salt to taste  pepper to taste  ½ glass of white wine Procedure: First, finely chop the garlic, rosemary and sage and mix them with a spoonful of salt.

Then prepare the piece of pork loin of Cinta Senese, eliminating the excess fat. Tie it with kitchen twine, so that it keeps its shape during cooking. Put the arista di Cinta in a pan, sprinkle it with "good" oil and massage it with your hands, to distribute the oil everywhere.

Finally add the chopped rosemary, sage and garlic over the entire surface of the meat. Cooking the Cinta Senese loin in the oven Bake the Cinta loin in the oven preheated to 180 ° C and let it cook for about 45/60 minutes, turning it at least once during cooking. Let the loin rest for at least 10 minutes, before cutting it into slices. WHITE RAGÙ FROM CINTA SENESE: INGREDIENTS:  1 kg Cinta Senese  500 cc Vegetable broth  1 carrot  1 celery stalk  1 white onion  5 tablespoons Extra Virgin Olive Oil  2 Juniper berries  1 bay leaf  1 sprig of Rosemary  1 glass White Wine  QB Salt  QB Pepper Instructions 1. To prepare this ragù, get about 1 kilogram of cinta senese on the shoulder. 2. Remove the rind part and chop the meat. I cut it by hand into very very small pieces but it can also be ground. 3. Keep half a liter of your own broth on hand. 4. Chop a large carrot, a nice stalk of celery and a large white onion and brown the mixture in 5 tablespoons of extra virgin olive oil. Chop 2 juniper berries, 1 small bay leaf and a few threadlike leaves of rosemary. 5. Then add the minced meat and brown it with salt, adding a pinch of black pepper. 6. When it is browned, add some good quality Tuscan white wine making it withdraw. 7. Then add the hot broth a little at a time but not all of the bay leaves 8. It will take about 50-60 minutes for this fragrant white sauce to cook, which can season a nice homemade pasta.

GRILLED CINTA SENESE: Use 500gr of Cinta as the only ingredient. Instructions For the ribs 1. For the ribs: marinate the Cinta Senese ribs with extra virgin olive oil, peppercorns, myrtle or juniper berries and aromatic herbs to taste for at least a couple of hours. 2. Place the ribs on the hot grill, paying attention to the temperature of the embers, which must not be too high, or it will tend to harden the meat. If the embers are too hot, it is better to raise the position of the grill. Brush the ribs from time to time with olive oil, with a special brush or with a stick of rosemary dipped in oil 3. Turn the ribs on all sides until golden and crisp. Serve hot, seasoning with grains of coarse salt. For the steaks 1. If you like, you can marinate the steaks in a mixture of oil and herbs before grilling them. Just place the Cinta Senese chops in a bowl and with chopped olive oil, rosemary, pepper and garlic for at least 30 minutes, covering with cling film. Do not add too many aromas, the raw material must stand out, not be hidden by the aromatic herbs. 2. Heat the grill well and cook the steaks not too close to the grill (if the grill is too hot, raise the grill rather), turning them towards the end from time to time to brown them evenly. Depending on the thickness of the meat, the cooking time is approximately 3 to 7 minutes per side. Salt with coarse salt grains, serve hot.

GREETINGS AND THANKS

Ladies and Gentlemen, now that you have finished reading, we warmly thank you for your attention, we hope that this succulent journey has been a good omen for and we look forward to meeting you personally in order to be able to advise you on our specialties. Goodbye!!!


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