PDO CINTA SENESE SALAMI
Cinta Senese salami from the Fattoria San Michele a Torri is produced with the finest cuts of pork Cinta Senese. For the production, the shoulder and ham trimmings are seasoned in salt, ground pepper and garlic for 3-4 months in natural casings. It is sold in sizes from 0,700 kg to 1,300 kg. Salami is characterized by its intense aromas and strong taste yet at the same time is very delicate. It is ideal when combined with fresh figs and Tuscan pecorino.
PDO CINTA SENESE SBRICIOLONA
Cinta Senese Sbriciolona is produced with the bacon meat. The cheek and capocollo of the Cinta Senese is finely minced and flavored with salt, garlic, pepper and wild fennel seeds. Afteraging about 2 months it is naturally ready for consumption and sold in sizes from 0,800-1,500 kg. Its features look crumbly from which it takes its name. It is sweet and delicate and ideal when combined with fresh beans and pecorino.
PDO CINTA SENESE PROSCIUTTO
The thighs of our pigs are put in salting for 20 days according to ancient traditions, then set aside for 3 months until finally cured for 18 months. At the end of maturation the product obtains an exceptional intense taste yet is well balanced by the sweetness of the fat. The Cinta Senese ham is sold whole or vacuum packed into pieces of about 1,500 kg.
PDO CINTA SENESE CAPOCOLLO
Capocollo Cinta Senese is produced from the part of the loin richest in veins. The first processing step consists by laying it in salt for 7 days seasoned with salt, pepper and garlic. After 3 months of aging in a natural casing it is ready to be consumed. The meat shows thin alternating layers of soft and delicate fat. This gives the Capocollo its traditional look. The taste is delicate with intense aromas. Great as a seasoned carpaccio. It is sold whole in sizes from 1,500 to 2,000 kg or vacuum packed into pieces of about 400 gr.
PDO CINTA SENESE LONZINO or “FILLET”
Our Cinta Senese fillet is produced from the loin of the pig. It is then salted for 7 days with salt, pepper and garlic. After 3 months of maturation it is ready to be consumed. The flavor is delicate and elegant. The Cinta Senese fillet is great served as carpaccio, enriched with a drizzle of extra virgin organic olive oil on a bed of seasonal lettuce or aged cheese. The fillet is sold in whole sizes from 1,500 to 2,000 kg or in vacuum packs of 400 grams.
PDO CINTA SENESE PANCETTA (BACON)
The bacon is salted for 7 days with salt, pepper and garlic. After 2 months of seasoning it is ready to be consumed. It has an intense savory taste filled with aroma. It is great thinly sliced for bruschetta and also used frequently as a staple ingredient for amatriciana and carbonara pasta. It is sold whole in sizes of 3.500 kg or in vacuum packs of 400 gr.
PDO CINTA SENESE GUANCIA (CHEEK)
Our Cinta Senese guancia is air dried and salted for 7 days. It is flavored with salt, pepper and garlic for 2 months and is then ready to be consumed. It has a mild taste yet is flavorful with aromas. It is excellent thinly sliced and eaten raw however it is most importantly a staple in our kitchen when preparing typical Tuscan dishes such as amatriciana and carbonara pasta. It is sold in sizes of 1,500 kg or in vacuum packs of 400 gr.
SOPRASSATA DI CINTA SENESE DOP
Soprassata is obtained from the head of the Cinta Senese. It is flavored and spiced, then cooked for 3 hours. It is then placed in canvas bags, cooled down and ready to be consumed after a few days. Rich in aromas it is great raw or cut in cubes in warm bean salads or fresh mixed salads. It is sold in vacuum packs of 300 gr.