Cinta Senese ham

Cinta Senese ham: slices of Tuscany Strong flavor, fragrant sapidity and veins of sweetness in the aftertaste.

The first taste of Cinta Senese ham is not forgotten and, above all, it 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 Cinta Senese raw ham is just the last step of what seems like a real ver in and is a cultural and gastronomic experience to rediscover the Tuscan tradition.

Cinta Senese raw ham draws its particularity from every single phase of the production chain. Starting with the animal, a breed guaranteed by the Consortium brand whose meat has obtained the DOP certification. To maintain high quality standards, this ham is produced 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 the sale of the Cinta Senese raw ham. A production, the Cinta ham, still limited, therefore, does not reflect the number of industrial farms pumped and enhances the Sienese pig as a real gem of Italian and world astronomy.

This animal is widely used, according to the tradition of Tuscan charcuterie, 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 valuable breed of pigs, characterized by rustic breeding, in the wild or semi-wild. Already known to the Roman world and certainly used in the production of cured meats and hams even in the late Middle Ages, the Cinta Senese pigs 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, food, cereals, herbs and fruits of the forest from Sienese pasture, the age of slaughter, 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 1970s.

Organoleptic properties of Cinta S Senese ham Not just a pig: the Cinta Senese is the mirror of a cultural and gastronomic background that the Tuscan delicatessen is committed to protecting, recovering the production and sale of sausages derived from its meat.

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 pinkish 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 board, a pecorino from Pienza and Tuscany is served.