Cinta Senese

Named after the province of Siena in Tuscany and the Italian word la cintura, meaning belt, referring to a distinctive white stripe which runs through this pig's coarse black hair, Cinta Senese is widely known for excellent meat quality and it is considered to be the progenitor of all Tuscan pigs.

From its original environment, a densely forested hilly area of Montagnola Senese, Cinta breeding had spread to neighboring Tuscan provinces, Arezzo and Grosseto. The gamey meat of pasture-raised Cinto pigs isn't built up with toxins, but packed with healthy unsaturated fats and, compared to other pork, it can cost up to three times as much!

Apart from common pork cuts, the exceptional quality of this succulent meat makes it well-suited for charcuterie of all kinds, including the remarkable Soppressata Toscana: an uncured brawn-like salami made from boiled pig heads and leftover parts (nothing goes to waste!), seasoned with nutmeg, cinnamon, orange, and lemon.