Produced with lean meat of the Cinta Senese breed, with the addition of fat cut into cubes of about 1 cm, flavored with salt, ground and ground pepper, pounded garlic, bagged and tied with hemp ropes. Intense flavor. The Cinta Senese is a breed originally from the hills of Montemaggio and Chianti now widespread in most of Tuscany. With a dark coat, it stands out from the other pigs for a characteristic white band that fastens, "surrounds" the withers, the chest, the shoulders and the front legs and from which the name derives. Still today it must be bred in the wild, in large fenced areas, where the woods alternate with some clearings. The pasture breeding, with the particular feeding that derives from it mainly based on acorns, both the sweet ones of the oak and the bitter ones of the holm oak, but also of tubers, roots and organic material of the turf, gives its meat flavor and unique features.e.
SIZE: 200 grams.
SPECIFIC NOTES: Medium / large grain seasoned salami.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: 20-30 days - Shape: typical stick.
INGREDIENTS: Cinta Senese breed pork D.O.P; salt; dextrose; pepper; antioxidant: E301; preservatives: E250; E252 Inedible casing.
STORAGE METHODE: Keep cool.
AVERAGE DEADLINE: 180 days.
RECOMMENDED COMBINATIONS: The Cinta Senese salami is excellent for any occasion and in particular as a component of appetizers in the typical salami platter characteristic of our lands. It should be eaten naturally, accompanied by a good slice of bread, crescia or testo cake. Perfect with theEaster pizza with cheese for a combination rich in taste and tradition.