PROSCIUTTO DI CINTA SENESE WEEK

PROSCIUTTO DI CINTA SENESE WEEK
April 4, 2011 Sarah
In Events

A few weeks ago we played host to a Tuscan culinary delight – Macelleria Falorni’s Prosciutto di Cinta Senese. Clients were treated to platters of the delicious prosciutto, which were served with chunks of artisanal pecorino, and washed down with a glass or two of Lamole di Lamole Chianti Classico DOCG.

 

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The Cinta Senese is an authentic, wild breed of pig, characterised by the dark, almost black colour of its skin, body hair and its head, with the exception of a ‘cinta’ [belt] of white hair that wraps around its body, over the shoulder and extending to its hooves. Medium in size, the Cinta Senese pig has sturdy limbs, long ears that cover and protect its eyes from branches, and a long snout that allows it to dig in the wild, with ease. These characteristics allow it to live as a free-range animal in the woodlands of Tuscany, Italy.

 

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Native to this region, the breed dates back to the middle ages, with pigs of the breed depicted in frescos, dating back to the 14th century. ‘Modern’ farming led to its substitution for more productive and fertile breeds, and, in the 90s, the Cinta Senese breed was at the top of the list of endangered species, at risk of total extinction. Thanks to the dedication of a few breeders, the Cinta Senese is now off the endangered species’ list and its meat was recently awarded the DOP classification, as a high quality product, tightly tied to tradition. It is now listed among those culinary excellencies that render Tuscany and Italy so famous the world over.

 

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Always cautious of the exploitation of local breeds and equally aware of the importance of the use of high-quality meets, Antica Macelleria Falorni buys, solely for its use, the best Cinta Senese from select breeders and has even established its own breeding facility in San Piero di Uzzano, in Greve in Chianti. The pigs are raised in the open, where they can feed freely on truffles, acorns, roots, and wild mushrooms. The prosciutto is made using traditional methods and is influenced by the local climatic conditions, especially in the aging process. Its dark meat is deliciously sweet, with a slightly gamey flavour. It is particularly fatty for a wild pig, which is usually leaner and stronger in taste.