The Cinta Senese pork is a characteristic breed of these areas of Tuscany. It immediately stands out for its distinctive mantle: dark with a white band encircling the trunk of the animal, just below the shoulders. Its origin is very old and the animals of this species were already bred during the times of the Etruscan domination in these areas.
The characteristics of the Cinta Senese
The area where the Cinta Senese pig is bred is “the Montagnola Senese” which is also the area where they are produced and distributed all derivative products. Even today, the breeding of this species of pigs is done in the wild or semi-wild state.
This kind of natural breeding ensures a better quality of the meat which is more succulent compared to the other. Even the concentration of fat is better: rich in unsaturated fats, Omega 3, Omega 6, oleic acid and polyunsaturated fatty acids.
The male has an average weight of 300 kg, while the female, named sow, is slightly smaller and reaches a weight of about 250 kg.
I prodotti di Cinta senese
The meat of this species of pigs are eaten raw or as cold cuts and sausages, with the addition of spices and herbs which are naturally enhanced by this type of meat.
Porchetta, Tuscan ham, shoulder, sausage, capocollo are some of the products that are made with the Cinta Senese. A delicious cured meat is finocchiona, a salami with fennel and natural flavors especially tasty and flavorful.
Great products that are usually made with these meats are also lard and bacon, often used in traditional recipes of this area. To cut steaks, be enjoyed grilled, sirloin is usually used, ensuring a distinctive flavor and a tenderness difficult to achieve with other parts of the animal.
Before returning home, after your stay in San Gimignano, make sure you bring with you some products from this particular swine. It is characteristic of this area of Tuscany, and once at home, you can enjoy again the particular flavors discovered during your trip.