Tuscan Cinta Senese cold cuts
In this article, we will explore the delicious world of Tuscan cured meats, particularly those from the pig breed Cinta Senese. With their thousand-year history and unique flavour, Cinta Senese cured meats offer a culinary delicacy that is appreciated not only in Tuscany, but also nationally and internationally. The Cinta Seneseis a breed of pig indigenous to Tuscany, known for its characteristic appearance: the black band surrounding its body. This breed has an ancient origin and has played an important role in Tuscan culture and economy. Today, the Cinta Senese is considered a gastronomic treasure and its meat is used to produce a variety of fine cured meats. One of the most famous cured meats derived from the Cinta Senese is the ham.Among the producers of Cinta Senese that you can find on Passione Toscana, the Macelleria Belli offers a selection of cured meats, such as Guanciale and Salame:
The Guanciale di Cinta Senese DOP, is a precious ingredient in Tuscan cuisine and is used to prepare famous dishes such as pasta all'amatriciana.
TheSalame Cinta Senese DOP, instead, is a product made from the minced lean and fat parts of the Cinta Senese pig; It is mixed with a pinch of garlic, salt and pepper, and then stuffed into a sausage casing; The sausages are then left to mature for a week to ten days, thus acquiring their characteristic flavour; It is ideal to enjoy as an aperitif or to serve as a treat at the end of the evening, when you have that certain pang that calls for something appetising but not too heavy;
From the same producer, for example, you can find different specialities, such as the Sausages and theLard, all carefully prepared using the prized meat of the Cinta Senese; In addition to having an exceptional taste, these cured meats also boast the prestigious PDO mark, which guarantees the origin and quality of the product. The Ghiacciale, on the other hand, offers a wide selection of Cinta Senese Bio products, made with skill and passion.
Among the specialities offered by the producer are the Guanciale di Cinta Senese Bio, the Prosciutto di Cinta Senese Bio, the Doppietta Cinta Senese Bio,the Capocollo Cinta Senese Bio and much more. Il Ghiacciale's products are made with meat from organically reared animals, following ancient traditions and respecting the land. Each slice of prosciutto or guanciale is the result of careful and passionate work, enhancing the unique characteristics and authentic flavour of the Cinta Senese;The pork is cured for several months, resulting in an intense flavour and soft texture. Prosciutto di Cinta Senese DOP (Protected Designation of Origin) is recognised as a true jewel of Italian gastronomy and can be enjoyed in thin slices to fully appreciate its unique flavour. Different types are available:
Prosciutto di Cinta Senese PDO aged 20 months Renieri
It is a gastronomic gem, made 100% according to an ancient and traditional processing system, using only top-quality ingredients, salt and spices from the region. The colour of the product is finely ground to be best appreciated;
Hand-cut Cinta Senese PDO ham Renieri
Curing takes place slowly and naturally: this gives the ham an unmistakable flavour and aroma reminiscent of the undergrowth, characterised by low salinity;
Ham fromcinta senese BIO Il Ghiacciale
Organic Cinta Senese ham, organically raised in the woods of Monte Amiata. This ham is famous for its pink lard. Unlike other types of lard, the fat it is made of has the meltiness of butter, a pink colour and a delicate, characteristic flavour. But prosciutto is not the only cured meat that the Cinta Senese offers;The passion for Tuscan cured meats, in particular those of the Cinta Senese, is widespread in the region and beyond. Testifying to this is the great variety of producers. In conclusion, Tuscan cured meats, in particular those of the Cinta Senese breed of pig, are a real treat for the palate;
Each slice of ham, salami or guanciale encompasses a thousand-year history and a unique flavour that evoke the tradition and authenticity of Tuscan cuisine. If you are a fan of cured meats, you cannot miss the opportunity to taste these prized products;
Blog by Passione Toscana
The Guanciale di Cinta Senese DOP, is a precious ingredient in Tuscan cuisine and is used to prepare famous dishes such as pasta all'amatriciana.
TheSalame Cinta Senese DOP, instead, is a product made from the minced lean and fat parts of the Cinta Senese pig; It is mixed with a pinch of garlic, salt and pepper, and then stuffed into a sausage casing; The sausages are then left to mature for a week to ten days, thus acquiring their characteristic flavour; It is ideal to enjoy as an aperitif or to serve as a treat at the end of the evening, when you have that certain pang that calls for something appetising but not too heavy;
From the same producer, for example, you can find different specialities, such as the Sausages and theLard, all carefully prepared using the prized meat of the Cinta Senese; In addition to having an exceptional taste, these cured meats also boast the prestigious PDO mark, which guarantees the origin and quality of the product. The Ghiacciale, on the other hand, offers a wide selection of Cinta Senese Bio products, made with skill and passion.
Among the specialities offered by the producer are the Guanciale di Cinta Senese Bio, the Prosciutto di Cinta Senese Bio, the Doppietta Cinta Senese Bio,the Capocollo Cinta Senese Bio and much more. Il Ghiacciale's products are made with meat from organically reared animals, following ancient traditions and respecting the land. Each slice of prosciutto or guanciale is the result of careful and passionate work, enhancing the unique characteristics and authentic flavour of the Cinta Senese;The pork is cured for several months, resulting in an intense flavour and soft texture. Prosciutto di Cinta Senese DOP (Protected Designation of Origin) is recognised as a true jewel of Italian gastronomy and can be enjoyed in thin slices to fully appreciate its unique flavour. Different types are available:
Prosciutto di Cinta Senese PDO aged 20 months Renieri
It is a gastronomic gem, made 100% according to an ancient and traditional processing system, using only top-quality ingredients, salt and spices from the region. The colour of the product is finely ground to be best appreciated;
Hand-cut Cinta Senese PDO ham Renieri
Curing takes place slowly and naturally: this gives the ham an unmistakable flavour and aroma reminiscent of the undergrowth, characterised by low salinity;
Ham fromcinta senese BIO Il Ghiacciale
Organic Cinta Senese ham, organically raised in the woods of Monte Amiata. This ham is famous for its pink lard. Unlike other types of lard, the fat it is made of has the meltiness of butter, a pink colour and a delicate, characteristic flavour. But prosciutto is not the only cured meat that the Cinta Senese offers;The passion for Tuscan cured meats, in particular those of the Cinta Senese, is widespread in the region and beyond. Testifying to this is the great variety of producers. In conclusion, Tuscan cured meats, in particular those of the Cinta Senese breed of pig, are a real treat for the palate;
Each slice of ham, salami or guanciale encompasses a thousand-year history and a unique flavour that evoke the tradition and authenticity of Tuscan cuisine. If you are a fan of cured meats, you cannot miss the opportunity to taste these prized products;
Discover all Cinta Senese products;
Blog by Passione Toscana
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