Our Ham from “Cinta Senese DOP” pork is produced according to the Tuscan tradition. This particular kind of pork takes it’s name from the word Cinta (or belt); the pink stripe that runs along the pig’s chest. The pigs are bred semi-wild which gives the meat an exceptionally unique flavor, and is low in fat. 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. Our ham from “Cinta Senese DOP” pork is sold whole or vacuum packed into pieces of about 1,500 kg.

Our Salami from “Cinta Senese DOP” pork is produced with the finest cuts of “Cinta Senese DOP” pork. For the production, the shoulder and ham trimmings are seasoned in salt, 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.

The Sbriciolona from “Cinta Senese DOP” pork is produced with the bacon meat. The cheek and capocollo of the Cinta Senese DOP is finely minced and flavored with salt, garlic, pepper and wild fennel seeds. After aging 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.

The Bacon from “Cinta Senese DOP” pork 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 in sizes of 1,500 kg or vacuum packs of 400 gr.

The Guancia (cheek) from “Cinta Senese DOP” pork is salted for 7 days and flavored with pepper, garlic and salt. After 2 months of seasoning it is 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 dishes such as amatriciana and carbonara pasta. It is sold in sizes of 1,500 kg or in vacuum packs of 400 grams.

Air dried Capocollo from “Cinta Senese DOP” pork. This is the part of the loin rich with veins. It is flavored with salt, pepper and garlic for 3 months until it is ready to be consumed. The meat features lean meat alternating stripes of soft and delicate fat. The taste is delicate and intense and is great as a seasoned carpaccio. It is sold in sizes from 1.500 to 2,000 kg or in vacuum packs of 400 grams.

Our Fillet from “Cinta Senese DOP” pork t 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 fillet from “Cinta Senese DOP” is great served as carpaccio, enriched with a drizzle of extra virgin organic olive oil on a bed of seasonal lettuce or aged cheeses. The fillet is sold in whole sizes from 1,500 to 2,000 kg or in vacuum packs of 400 grams.