Cinta Senese PDO cured meats

Cinta Senese ham

Prosciutto di Cinta Senese DOP is produced in the province of Siena from the meats of the homonymous breed reared in a semi-wild state. The skilful processing and salting respects not only the strict indications of the disciplinary but also the millenary Tuscan tradition.

The ham is aged for a period ranging from 18 to over 24 months. The slice of Prosciutto Crudo di Cinta Senese PDO has a firm and brown-red flesh, the fat is ivory white or slightly pink. The savory and decisive flavor reveals sweet notes of hazelnut and chestnut. It surprises especially with a slightly aromatic finish that brings with it an elegant fragrant vein.

Cinta Senese PDO Raw Ham is sold complete with zampone.

Do not miss this fantastic Cinta Senese DOP raw ham! Add it to your cart now and we will deliver it to you within 48 hours!



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Cinta Senese

 The Cinta Senese is an ancient rustic breed of fine pigs, which derives the name of the area of ​​origin, the hills of the Sienese territory, and was probably already bred in Roman times.

this breed with a dark coat is distinguished from other pigs by a characteristic white band that fastens the withers, the thorax, the shoulders and the front legs.

The first certain evidence of its presence dates back to the late Middle Ages when the painter Ambrogio Lorenzetti portrayed it in his own fresco of 1338. The Cinta has also been represented in paintings and frescoes from earlier periods from the 12th century.

The Cinta Senese was originally born in the wooded lands north of Siena, later the breed spread towards the Mugello and the Valdarno countryside and south towards the Maremma.

Currently these pigs are bred in almost all of Tuscany, in our case the pigs are raised in the wild, feeding on cereals produced in our company.

The breed has undergone greater knowledge and dissemination of its renowned meats, it is considered a valuable and unique breed, representing a further gastronomic excellence for Tuscany.

Cinta meats have excellent organoleptic qualities:

– Meat succulence: it is redder and tastier than other pork.

This raw ham too it is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery

PROSCIUTTO DI CINTA SENESE Dop

Cinta Senese ham is the hind limb consisting of the thigh and buttock of the pig including the leg. The thigh is initially massaged with a mixture of salt, pepper and crushed garlic and left covered for about twenty days at the end of which it is cleaned and prepared for seasoning which lasts for at least 14 months. Cinta Senese PDO cured ham is recognized for its elongated shape, for the non-convex aspect of the thigh and for the paw with evident black claws characteristic of the breed. The company brand is branded on the back.

The slice of Cinta Senese ham is distinguished by the right balance between the fat and lean part, which is linked more to the type of farming than to the breed. Animals living free in the woods do not deposit large fat masses.
The natural red color is intense and the characteristic marbling is evident which gives the product sapidity and taste.
The fat part has a white-pink color that after a few seconds from the cut turns to a diffuse and evident pink with a brightness deriving from the melting process of the polyinsauri fats present.

The scent of Cinta Senese PDO ham 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. We suggest a simple and quick recipe for a particular occasion that guarantees a sure success without a big time commitment.

The slice of Cinta Senese PDO raw ham is delivered vacuum-packed so as not to have problems with conservation.Salumeria Toscana specializes in the sale of typical Tuscan cured meats, and the Cinta Senese PDO raw ham is an excellence of the best Tuscan cured meats.

The shipment of your order takes place in 24/48 from the moment of approval. In the payment methods there is also the possibility of cash on delivery. Now buy the Cinta Senese ham.

Fresh Cinta Senese sausage

The Cinta Senese PDO Fresh Sausage is produced exclusively with selected pork of the homonymous breed, garlic, salt and pepper. It does not contain dyes and preservatives. The Cinta Senese is an ancient pig breed from the Sienese territory.

It risked disappearing after the Second World War and owes its salvation to the passion of Tuscan farmers. These pigs need a lot of space and fresh air, they love to eat acorns, olives, chestnuts, tubers and berries.

Our Cinta Senese PDO Fresh Sausage stands out for its softness and can be tasted fresh, spread on good toasted bread, or in the most classic way - grilled. The sausages are vacuum packed and can be kept in the fridge for more than a month.

Before tasting them, we advise you to remove them from the packaging and leave them out of the fridge to 'breathe' for at least an hour.

Do not miss this fantastic Cinta Senese PDO Fresh Sausage, add it to your shopping cart now, and we will deliver it to you in 48 hours!

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Additional information

The Sienese sausage obtained with its bound meat has a soft flavor with a hint of wild and a fat with an oily consistency, all qualities determined by the feeding of animals, raised in the wild with tubers, roots, acorns.

It is made by filling a natural casing with a mixture of noble cuts of Cinta Senese PDO pork, such as trimmings of ham and fillet, added to the shoulder and lard. The mixture obtained is flavored with garlic, pepper and other spices. It has a coarse grain, recommended for lovers of full, rich and uncompromising flavors.

Recipes and tips

How should I cook them? La Cinta Senese lends itself to numerous preparations and boasts a long series of meat products: cured meats, lard, sausages.

Staying with the raw material, the advice of Tuscan delicatessen, at least for the first time you taste it, is to taste it as natural as possible, to taste the qualities of the meat.

An idea for cooking sausages could be this:

White Cinta Senese ragout

A typical flavor of Tuscany, the white Cinta Senese ragù, perfect for enhancing this type of meat. To be combined with a porous and enjoyable pasta shape, perhaps from the same territory, such as pici in the pan with meat sauce. Sauté a few minutes with the sauce, mix everything, add freshly ground pepper and serve hot on the table.

Chop the vegetables and brown for a few minutes in a pan with olive oil.

Add the ground Cinta Senese sausage and sauté for about five minutes or until it begins to brown. Do not exceed 8 minutes.

Deglaze with white wine and allow to evaporate

Add the juniper berries and bay leaf.

Add the broth and cook over low heat for about an hour until it dries. If it dries too much, add more broth.

When the Cinta Senese ragù is almost ready, bring a pot with plenty of salted water to the boil and boil the pasta. Cook the pasta al dente and pour it into the pan with the meat sauce. Sauté a few minutes with the sauce, mix everything, add freshly ground pepper and serve hot on the table. 

Now that you also know the recipe for cooking Cinta Senese sausages, you just have to buy this fantastic Cinta Senese salami, buy the sausages now.

Cinta Senese DOP pork cheek 

Guanciale di Cinta Senese PDO is a cured meat obtained from the cheek of the pig of this native breed, crossed by lean muscle veins with a component of valuable fat.

It is very delicate and at the same time tasty, with an intense aroma. The quality of this pancetta is given by the excellent raw material, the Cinta Senese pork. This native breed, raised in Tuscany in the open air, is characterized, from an aesthetic point of view, by a dark coat on which the pink "belt" stands out.

Our Guanciale di Cinta Senese PDO is naturally air-dried, salted for 10 days, seasoned with salt, pepper and garlic, and after 3 months of curing it is ready to be consumed. The typical dark rind of Guanciale di Cinta Senese DOP contains a soft and tasty heart.

Don't miss this fantastic Guanciale di Cinta Senese DOP! Add it to your cart now and we will deliver it to you within 48 hours!

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Information and features

Cinta Senese DOP cheek lard with a unique appearance, with a compact white fat and strips of bright red lean. The raw material used, outdoor agriculture and food, give the product excellent quality and a unique flavor.

The pure Cinta Senese DOP pigs used, slaughtered between 12 and 16 months, until certification with the DOP.

The production of the Cinta Senese pillow includes a preparatory massage to remove residual blood, and a wash with hot vinegar, garlic and natural aromas. Subsequently, it is salted for 18 days with sea salt dosed in proportion to the weight of the piece.

The bacon is then desalted and left to rest for about two weeks at a temperature of 5/6 ° C and a relative humidity of around 60%. Immediately after resting, the bacon is covered with finely ground pepper. From here begins the actual seasoning at a temperature of 14/16 ° C with a humidity of around 72/75% for about 3 months

The guanciale of Cinta Senese is excellent tasted raw and cut very thinly for bruschetta but above all to flavor some dishes of our Tuscan cuisine.

In fact, it is widely used for the preparation of traditional Italian first courses such as amatriciana and carbonara as well as gricia. The whole Cinta Senese bacon weighs about 1,500 kg.

Curiosity 

This bacon produced by Cinned Sienese pigs, recognizable by the typical black coat crossed by a white "belt", is made up of the fleshy part Obtained from the cheek (cheek) of selected girdled pigs, recognizable by the typical black mantle crossed by a white "belt". The guanciale of Cinta Senese is made up of the fleshy part of the pig's cheek which after a "massage" with a mixture of salt, pepper, vinegar and crushed garlic, is kept for 15 days in coarse salt, then cleaned, salted again and flavored with ground black pepper. When cut, it shows bands of lean pink interspersed with fat. It can be eaten plain, sliced thinly or just heated and then placed on slices of tasteless bread. Its true vocation, however, is to finish in sauces, thanks to its gustatory balance the guanciale of cinta senese is also used in the kitchen with crustaceans, to stuff pork loins and to flavor and soften many meats.

However it remains excellent when tasted raw, it really melts in the mouth and its aromas are unmistakable.

Buy the Cinta Senese guanciale now, treat yourself to one of the most sought-after Tuscan cold cuts, you can combine this salami with pecorino di pienza, an all-Sienese combination.

Capocollo of Cinta Senese

Capocollo di Cinta Senese DOP - a gastronomic excellence guaranteed by the DOP brand.

Capocollo di Cinta Senese is a Tuscan salami obtained exclusively from pure Cinta Senese pigs aged between 12 and 16 months.

It is produced with the part of the boned pork neck, flavored with salt, pepper, spices and natural flavors, and then aged for 2 to 4 months.

Capocollo di Cinta Senese PDO is bright red in color, with a strong presence of marbling fat.

One of the peculiarities of Capocollo di Cinta Senese DOP is the presence of the wild fennel flower with which it is covered, giving this product a unique flavor of the Tuscan tradition.

Don't miss this fantastic Capocollo di Cinta Senese DOP! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Description

The capocollo is the anatomical piece of the pig that goes from the nape to the fifth rib.

The capocollo of Cinta Senese is prepared by massaging the piece with a mixture of salt, pepper and crushed garlic and then covered for 3 days at the end of which it is washed and covered with a sheet of paper straw and placed to mature in the seasoning cells. The Cinta Senese capocollo lends itself very well to long aging.
The final product comes in an elongated shape of about 35 cm with diameters of 7-8cm and weight of 1.6 kg and wrapped in yellow paper and tied with hemp ropes.

When cut, the capocollo is appreciated for the bright red color of the lean part surrounded by a white-pink marbling that surrounds and delimits the lean portions and the quality index of the product.
The marbling is typical as well as the taste and consistency of the fat that melts in the mouth releasing characteristic aromas and fragrances. By choice we do not add fennel in order not to cover or alter this peculiarity.

We recommend tasting this product as it is but we recognize that it resumes very well to participate in very interesting culinary preparations.

Features

The Cinta Senese

There Cinta Senese is a Tuscan pig breed, unique in the world. The meat of these Tuscan pigs is recognized in protected designation of origin (PDO) by the European Commission in 2012. It is a ancient breed the Cinta Senese which, as the name implies, was widespread on hills of Siena, in Tuscany. It is different from the Tuscan black pig or and it is not a cross - wild boar - pig.

These Sienese pigs live in the wild or semi-wild, they are a medium-sized pig breed, with a dark-colored coat, with the characteristic band of white fur that surrounds the thorax and the hind legs of the animal.

Why is it called "Cinta Senese"? The president of the consortium Daniele Baruffaldi which also owns a Cinta Senese breeding farm.

The Cinta Senese is a unique animal, with a dark color, characterized by a white "strip" that covers the front of the body. In short, a "belt". Senese, because he lived in the surroundings especially of Siena. Even today there are those who think that the name referred to the city walls ... or to a crossing with the wild boar. None of this.

Due to its strength and resistance characteristics, the Cinta Senese it was a very widespread Tuscan breed of pigs until the 1950s. In that period, however, in Tuscany, other breeds of pig were introduced, reared with industrial methodology. Thus it was that the Cinta Senese risked extinction, also because if bred like white or large white pigs, it tended to accumulate too much fat. only 150 were left. To enhance this Italian animal, the Consortium for the protection of Cinta Senese, which initiated and concluded the process to obtain the meat DOP.

The specification provides three important rules on the subject: 1) The animals must have the right space to move, therefore it cannot be more than 1500 kilos of live meat per hectare. Let's say, to understand, that it is about 10 adult animals per hectare. Remember that in organic farming, on the other hand, ten animals can live in 2500 square meters. The examples of Cinta Senese therefore live in one s4 times larger space than organic meat; 2) You can feed them with products derived 60% from Tuscany, without soy, without GMOs, without derivatives from chemical extraction because obviously, in the past they did not exist. 3) Animals cannot be slaughtered before they are one year old.

A very different flavor than the classic pork, with unique characteristics. One of the biggest differences is the added value present in the fat, completely different from that of white pigs, much softer, with larger cells and rich in water. We are talking about 35 degrees against 64 of normal fat, rich in omega 3 and omega 6 antioxidants, because they eat natural.

The Cinta Senese capocollo is certainly one of the most precious and appreciated cured meats of Tuscany, the main characteristic of the Cinta Senese capocollo is the balance that is created between the savory part of the capocollo and the fatty, sweet and delicate part.

Buy now our capocollo of cinta senese dop.

Cinta Senese Dop ham 

Prosciutto Crudo di Cinta Senese PDO is produced in the province of Siena from the meat of the homonymous breed raised in the semi-wild state. The skilful processing and salting respects not only the strict indications of the disciplinary but also the millenary Tuscan tradition.

After being “massaged” with a mixture of pepper, vinegar and garlic and covered with salt, the ham is seasoned with black pepper for 24 months. Once sliced, Prosciutto Crudo di Cinta Senese PDO shows a firm and brown-red meat, with evident marbling. The savory and decisive flavor reveals sweet notes of hazelnut and chestnut. It surprises especially with a slightly aromatic finish that brings with it an elegant fragrant vein.

Cinta Senese PDO Raw Ham is sold whole with trotters.

Do not miss this fantastic Cinta Senese PDO Ham! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Seasoning

The curing of the Cinta Senese PDO ham is carried out in appropriate rooms specially equipped to allow adequate air exchange at a controlled temperature for a period of time ranging from 18 to 24 months depending on the size of the product.

Processing techniques

The fresh thigh from "Cinta Senese DOP", skilfully trimmed, is massaged by expert hands and covered with the right amount of salt per piece combined with natural flavors according to an ancient recipe of the Tognetti family. The hams, placed on wooden boards, are left to rest to reach the right degree of salting and, after subsequent manipulations, the legs are hung in special cells that allow the product to dry gradually and progressively.
The muscle part not covered by skin is covered with lard, a mixture consisting mainly of pork fat; around 6 months, the ham is transferred to the factory's curing cells, where the particular environmental characteristics contribute to the appearance of the characteristic scent and flavor of the “cinta senese DOP” ham.
Prosciutto di cinta senese dop is the ham par excellence of Tuscany, a pride is a tradition of high Tuscan charcuterie, the scent of this raw ham you recognize from a distance, and when I cut it with a knife I feel the flavors and aromas even before you can savor the first slice, with that pink and fragrant fat that goes well with the flavor of the meat making me intoxicated by the genuine taste of this Tuscan specialty.

The shipment of the Cinta Senese ham takes place in 24/48 from the moment of approval.In the payment methods there is also the possibility of payment on delivery.If there are special requests or specific needs for delivery you can write at the time of order in the appropriate NOTES window for delivery, so we can make an even more effective service.

Salumeria Toscana specializes in the online sale of Cinta Senese PDO ham, the packaging and packaging of the hams sold online are designed to deliver raw ham to you in an optimal way.The online sale of Cinta Senese PDO raw ham is protected by the law of sales remotely therefore the withdrawal is expected and the return within 14 days.

Now you just have to trust and try our 24-month aged Cinta Senese raw ham dop, try it now.For any other information on Cinta Senese PDO raw ham contact us at 3398794945 or write to our email salumeriatoscanadop@gmail.com

The Cinta Senese is a native pig breed; has been bred in Italy since ancient times. In the past in the Tuscan territories it was a particularly precious animal, so much so that it is depicted in numerous works of art of the past, the most famous of which is the fresco by Ambrogio Lorenzetti in the Palazzo Pubblico in Siena. The painting dates back to the thirteenth century, and already at that time the artist testifies to the consideration that was attributed to this breed. Also used in the search for truffles for its exceptional flair. Its Cinta Senese PDO meats are tasty and firm, as these pigs are raised exclusively in the wild. The peculiarity of the marbling means that both preserved and fresh arrive on the table always tender and pleasant to the taste. They have always been considered the best among those of the Italian breeds. For a long time the breeding of Cinta Senese Pdo pigs has been decreasing, given the low profitability, in favor of mixed breeds and only a few years ago they have returned to vogue. today the best Tuscan butchers show it off in their shops. Excellent hams, delicious sausages and very tasty cold cuts are produced with the Cinta Senese meats. The use in the kitchen is wide, even the most valuable parts such as the loin are the protagonists of fantastic recipes

Recipe with Cinta Senese DOP   

Ingredients for four Cinta Senese Roast:

600 g. loin

1/3 liter of extra virgin olive oil

1 glass of red wine

1 clove of garlic

2 juniper berries

salt and pepper

Preparation Roast of Cinta Senese

In a saucepan, heat the oil and brown the loin, sprinkle with the wine and add the garlic and juniper berries. Cook the roast over low heat, in a covered pan, for at least forty minutes, after five minutes remove the clove of garlic and add salt and pepper. when cooked, remove the meat from the pan, if the cooking sauce is not enough, add more oil and wine and let it dry a little, so as to obtain a rather thick sauce. Serve accompanying the dish with potatoes and carrots stewed in a pan and herbs. 

 Data sheet

Cinta Senese raw ham -SITA100-

Origin: Italy Region: - Tuscany- Producer: IT 09 35 CE IT 1655 L CE 

General description of the product

The origins of this breed are very ancient and there are pictorial evidence that demonstrate the breeding of pigs similar to the current Cinta Senese since the Middle Ages. The most characteristic feature of this pig is the presence of a white belt, which gives the breed its name, on a coat that is black-slate in color. At risk of extinction in the immediate post-war period because it is less "heavy" than other pigs and due to the objective difficulties of breeding in the wild, it is today sent back to the passionate work of some farmers. The ham is recognized by its long and fine leg, the meat is firm and brown-red in color, the fat is ivory white or slightly pink. After a skilful processing and salting, it is aged for a period ranging from 15 to 20 months. The savory and decisive flavor surprises even the most refined palates for all its fragrance and elegance that give this ham a strong personality

Ingredients 

Leg of pork from the Cinta Senese breed, salt, spices, flavorings. Preservatives: E252

Physical and organoleptic characteristics

 Production features:

Cut of meat: pork leg from Cinta Senese pigs.

After trimming the cut of meat, the salting phase is prepared by manual spreading of salt on the surface of the thigh and sent to the seasoning in the cell at controlled temperature and humidity until commercial ripening.

Organoleptic characteristics:

At the time of sale, the Cinta Senese ham does not show any surface mold.

When cut, the color of the meat is observed, distributed in the central part, not very intense red which depends on the curing time; the part of fat, distributed on the superficial part, remains white.

Sale: single thigh

Storage method and temperature: cool and dry place, after cutting, store in the fridge at + 2 ° C to + 6 ° C Shelf-life 12 months from delivery 

Buy now the Cinta Senese raw ham pdo, remember that Salumeria Toscana specializes in the Online sale of Cinta Senese raw ham pdo 

Cinta Senese bacon dop

The pancetta of Cinta Senese is undoubtedly a highly appreciated cured meat, the unique taste of the Cinta Senese pigs makes this product unique in its kind.

The pancetta or rigatino as it is called in Tuscany is salted for 14 days, flavored with salt, pepper, garlic and after 3 months of aging it is put on the market.

The Cinta Senese PDO pigs are traditionally raised in the wild in the woods of the Montagnola Senese and Chianti area and fed with flour of vegetable origin such as corn, barley and broad beans. "

Cinta Senese pancetta has a compact white fat with bright red strips of lean. The particularity of the raw material used, outdoor farming and feeding, give the product an unmistakable quality and a unique taste. It is obtained exclusively from pure Cinta Senese PDO pigs slaughtered between 12 and 16 months.

Don't miss out on this fantastic pancetta di Cinta Senese DOP! Add it to your cart now and we will deliver it to you within 48 hours!


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Soppressata of Cinta Senese 

Soppressata di Cinta Senese DOP or coppa di testa or testa in boxes, is produced exclusively with pork from Cinta Senese.

It is a particular cured meat born from the peasant tradition, it fully reflects the concept that nothing is thrown away from the pig. It is produced by boiling the head, rind and tongue, which after cooking for a few hours, is roughly beaten with a knife and seasoned with garlic, pepper and salt, to which untreated lemon zest is also added.

Then the whole thing is stuffed while still hot in special jute sacks, pressed so that the gelatine comes out through the pores of the fabric and is left to cool. 

The soppressata of the belt when cut has a light gray color, where the various lean and cartilage parts that compose it are clearly differentiated. The nose offers an intense aroma, linked to both the boiling and the elegance of the lemon, the taste is very savory, aromatic, spicy with fresh persistent citrus notes that leave an excellent final aftertaste.

Don't miss this fantastic Cinta Senese salami! Add it to your cart now and we will deliver it to you within 48 hours!


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Salami with Cinta Senese PDO fennel

Cinta Senese salami with fennel - the queen of Tuscan cured meats - is an excellence that embodies the secret of the knowledge and flavors of the Tuscan tradition and territory.

It has a cylindrical shape, soft texture, and an unmistakable scent.

Finocchiona di Cinta Senese stands out for its flavor and aromas thanks to the aroma of fennel, used in seeds and / or flowers in the dough. In the mouth it opens with fresh and aromatic flavors accompanied by very special creamy sensations.

Serve the Finocchiona di Cinta Senese on your table with some Tuscan bread and you will amaze your friends with a salami with a fresh and appetizing flavor, which has no equal in the world.

Don't miss this fantastic salami with fennel from Cinta Senese! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Description  

To produce Cinta Senese finocchiona, selected cuts of Cinta Senese pork are used, and for the processing of Finocchiona IGP they are: boned and defatted shoulder, ham trimmings, traculo, throats, lean bacon and throat, coppa meat , bacon and pancettone.

The finocchiona of cinta senese is produced thanks to a balanced ratio between fatty meat and lean meat, minced together and mixed with fennel seeds. This combination gives life to one of the most loved Tuscan cold cuts, with a soft consistency, strong taste and a scent of fennel.

To produce an excellent Cinta Senese finocchiona, salt, ground pepper, peppercorns, garlic, seeds and / or fennel flowers are added. The pork meat thus prepared is cut into pieces and passed through a meat grinder to be mixed.

Subsequently, the mixture is stuffed into casings, natural or glued and tied with string or using nets made with natural materials. The size of the Finocchiona must not be less than 0.5 kg.

To complete the production of the finocchiona, drying is carried out - a phase during which the most marked dehydration process occurs - in environments with a temperature between 11 and 24 ° C.

After that the finocchiona passes to the maturing phase which is carried out at temperatures between 11 and 18 ° C and a relative humidity between 65 and 90%, for a period that varies, based on weight, from 15 to 45 days.

Flavor

The Cinta Senese Finocchiona PGI as per Tuscan tradition has a cylindrical shape and soft consistency. The fat and the lean, of medium-coarse grain, do not have well-defined boundaries and the small pieces of fat appear naturally distributed, creating a balance that makes the finocchiona one of the most sought-after Tuscan cured meats, and leaving the salami soft even after a long seasoning.

The color of the finocchiona varies from the flesh-red of the lean parts to the white / pink-white of the fat parts, with possible evidence of fennel seeds and flowers.

The flavor is fresh and appetizing, never acidic, with the characteristic aroma of fennel and a slight hint of garlic, which is balanced by the fat of the Cinta Senese.

The main feature of Cinta Senese meat is a meat characterized by a fat savory well distributed, and characterized by a complexion bright red greater than that of other pork and a aroma more rich is complex.

Tips 

Cinta Senese Finocchiona is kept, like almost all Tuscan cured meats, in a cool place or in the refrigerator, covering the cutting surface with a cloth, to maintain the characteristics of freshness and softness of the dough. The Cinta Senese Finocchiona goes well with Tuscan "silly" bread, prepared without salt, which allows you to fully appreciate the aroma of fennel, but is also excellent with focaccia and with salted flatbreads, accompanied by cooked or pickled vegetables and cheese Pecorino Toscano DOP.

Finocchiona can also be used to make tartare, sauces or as a main element in salads, and its natural combination is with fresh fennel. It cannot be missing from local red wines, bringing freshness and unmistakable aromas to the palate.

Salami from Cinta Senese 

Salame di Cinta Senese DOP is a Tuscan salami based on pork from the breed of the same name raised in the semi-wild state. It is made with lean minced meat mixed with garlic, lard, spices and red wine.

Once sliced, Salame di Cinta Senese PDO shows a bright red color, medium grain, and soft texture. The lean part is compact and the fat extremely melting. It has an intense and sweet flavor.

The Cinta Senese is an ancient pig breed from the Sienese territory. It risked disappearing after the Second World War and owes its salvation to the passion of Tuscan farmers. These pigs need a lot of space and fresh air, they love to eat acorns, olives, chestnuts, tubers and berries.

Do not miss this fantastic Salame di Cinta Senese DOP! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Description 

Cinta Senese DOP salami is produced with fine cuts of the “Cinta Senese DOP” pig. For the production of salami the shoulder and the trimming of the ham are used, to which small pieces of lard are added which give it greater softness and the classic consistency. Flavored with salt, ground pepper and grains and garlic, it is aged for 3/4 months in natural casing and sold in pieces of about 450 gr. Cinta Senese salami is characterized by intense aromas and a strong but at the same time delicate taste. Ideal in gastronomic combination with fresh figs and pecorino pdo from Tuscany fresh.

The manufacturing and curing process of the Cinta Senese salami is exactly the same as the traditional salami. Same natural ingredients and same flavors. The fat gives Cinta Senese pork to give this product a particular flavor and a natural softness for the palate.

 Information 

The existence of one of the oldest animals in this area is evidenced by the famous fresco "Allegory and Effects of Good and Bad Government”By Ambrogio Lorenzetti of 1338, exhibited at the Town Hall of Siena. The Cinta Senese, unique of its kind, was introduced in this area and then spread rapidly thanks to its robustness.

IS a rustic pig of the Sienese hill, whose colors recall those of the city it belongs to, black and white. Later, the breed expanded to other areas of Tuscany such as Maremma and Valdarno. The name "cinta" derives from the white band that starts from the shoulders and ends on the front legs. It is a native breed with a fine sense of smell once owned by all peasant families.

Today, many manufacturers are engaged in safeguarding this precious breed at risk of extinction and it is thanks to their work and food without preservatives, that we can always taste genuine and tasty meats and cured meats. The Cinta Senese has also received the DOP recognition.

Cinta Senese pigs are raised in the wild, and by eating only what they find in the woods, they develop unique characteristics, which is why our Cinta Senese DOP salami is so good.

Cinta Senese lard