THE GREAT TRADITION OF CINTA SENESE CURED MEATS

Hello visitors, welcome to our little Tuscan world where we will share our greatest passion with you: the Cinta Senese!

In this article we would like to explain to you why we consider our gastronomic products to be the best. You should know that our tradition is not only certain to satisfy any taste but also has very ancient roots which we will be happy to tell you if you agree to read the next lines.

So, make yourself comfortable, enjoy reading and in case your mouth is watering: bon appetit!

HISTORY

Ambrogio Lorenzetti, a Tuscan painter born and lived in Siena between the thirteenth and fourteenth centuries, painted the Cinta Siena in a fresco in 1338, 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 has taken its name from and has populated the Sienese hills for several centuries. In addition to the fresco mentioned above, the pig species has always had artistic success.

Consider that already in the 12th century she was represented in paintings and her name as well as her fame were already known outside Tuscany as demonstrated 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 became extinct and only remained: the Mora Romagnola, the Nera Calabrese, the Casertana, the Siciliana and our 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 "Grigi" or "Tramacchiati" which were sought after by the farms at the time from northern Italy because they are rustic, precocious in development and high quality of the meat.

To celebrate this delicacy, the festival called "Sapori di Cinta" takes place every year in November, usually in Siena or in neighboring towns.

DESCRIPTION OF THE BREED AND THE MEAT

The Sienese pig breed, thanks to its resistance, does not require particular care however it has limited reproduction, the piglets are weaned 35-36 days after birth and recently, to increase births, attempts have been made to cross it with the species called "Large White”, the resulting cross has the name “Bigio” or “Tramacchiato”.

The name cinta comes from the white band that starts from the shoulders and ends on the front legs.

Among the sausages made from this animal we find the Cinta senese ham: it is the specialty par excellence and can be recognized by its characteristic long leg. The aroma is intense and more accentuated in very mature hams.

The best way to appreciate this product is to consume it as it is, being careful to slice it with a knife and to be patient for a few minutes to give the slice time to oxygenate and express all its potential which manifests itself with an enveloping sensation. of immediate softness on the palate.

Among the best cured meats from Cinta Senese we find the Salami, delicate and decisive at the same time, the Cinta senese lard, the Cinta senese loin, the Pancetta and the Finocchiona: a typically Tuscan sausage, so called due to the fennel seeds added to the pure pork mixture which is pleasantly flavoured.

The fatty meat, consisting of bacon, is finely chopped together with the lean meat, then mixed with red wine, salt, pepper and aromatic herbs, finally stuffed into blind beef casings, often of considerable size. During maturation, which lasts a few months, mold develops on the casing, which is easily removable. 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 for pairing 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 flavor but less fragrant.

Cinta Senese Meat

Tradition dictates that production is carried out entirely by hand and must take place no later than 16 months of age and this is extremely relevant since the most common pig breeds are slaughtered 6 months after birth.

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

The fat with larger cells rich in water is less consistent and more fluid, therefore much more pleasant on the palate; its better fluidity, due to greater unsaturation, allows for a more rapid diffusion of the aromas used for the preparation in the cured meats obtained. spicing 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 making you pursue the greatness of our specialties even just in thought, here is a more sumptuous and detailed description of the physical characteristics of the pig and how it is raised with dedication and skill.

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 state in woods or land cultivated with fodder from the fourth month of life. The way in which they are fed is not random, on the contrary it is precise and accurate and the products used are: whole grains (not less than 45% of the total, especially sorghum and corn), whole legumes, oil seeds (for example sunflower, but soya is excluded), vegetables and fresh fruit, vitamin and/or mineral supplements (for example broad bean flour, spelled and barley, in different percentages depending on age). Furthermore, the daily food supplement must not exceed 2% of the live weight of the subject over 4 months of age, composed of 60% of products from the production area.

The flesh is either bright pink or red in color, fine in texture and has a compact, tender and succulent consistency. At a European level, in March 2012, the Cinta Senese denomination - reserved exclusively for pork from animals born, raised and slaughtered in Tuscany according to tradition - obtained the protected designation of origin (DOP) mark.

THE UNDISPUTABLE 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 Agricultural, Food, Forestry and Tourism Policies. They have been obtained by following the requirements 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 sectioning and the quantities put up for sale.

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

But our Cinta does not 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 the pan, on the spit or in the oven and its pairing with wines is excellent.

RECIPES OF TYPICAL DISHES

Well, now that you have discovered the entire gastronomic world, why not also find out about the wonderful typical dishes that include our beloved Cinta:

OVEN CINTA SENESE ARISTA:

INGREDIENTS FOR 4 PEOPLE:  1 kg of Cinta Senese loin  3 sprigs of rosemary  5 sage leaves  4 cloves of garlic  50 ml of extra virgin olive oil to taste.  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 Cinta Senese pork loin, eliminating the excess fat. Tie it with kitchen string so that it retains its shape during cooking. Place the Cinta loin in a pan, drizzle 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 Cinta Senese loin in the oven Bake the Cinta loin in the preheated oven at 180°C and let it cook for around 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 stalk of celery  1 white onion  5 tablespoons Extra Virgin Olive Oil  2 Juniper berries  1 Bay leaf  1 sprig of Rosemary  1 glass of Wine White  QB Salt  QB Pepper

Instructions 1. To prepare this ragù, obtain approximately 1 kilogram of Cinta Senese in the shoulder part. 2. Remove the rind part and mince 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 stock handy. 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 berry and a few thread-like rosemary leaves. 5. Then add the minced meat and brown it, seasoning with salt and a pinch of black pepper. 6. When it is browned, add some good quality Tuscan white wine and let it evaporate. 7. Then add the hot broth a little at a time but not all of it. 8. It will take approximately 50-60 minutes to cook this fragrant white sauce which can season a nice homemade pasta.

GRILLED CINTA SENESE: Use 500g of Cinta as the only ingredient. Instructions

For the ribs 1. 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 toughen the meat. If the embers are too hot, it is better to raise the grill position. Brush the ribs from time to time with olive oil, with a special brush or with a stick of rosemary dipped in the oil. 3. Turn the ribs on all sides until they are golden and crispy. Serve hot, seasoning with grains of coarse salt.

For the steaks 1. If you want, you can marinate the steaks in a mixture of oil and aromatic herbs before grilling them. Simply place the Cinta Senese chops in a bowl with olive oil, rosemary, pepper and chopped garlic for at least 30 minutes, covering with cling film. Don't add too many aromas, the raw material must stand out, not remain hidden by the aromatic herbs. 2. Heat the grill well and cook the steaks not too close to the embers (if the embers are too hot, raise the grill), 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. Season with coarse salt and serve hot.

GREETINGS AND THANKS

Ladies and gentlemen, now that you have finished reading, we thank you warmly for your attention, we hope that this succulent journey has been a good omen for you and we look forward to meeting you personally to be able to best recommend our specialties. Until we meet again!!!