Cinta Senese PDO

Description

The Cinta Senese PDO is reserved exclusively for all the edible parts of the carcass of pigs belonging to the Cinta Senese breed, born, reared and slaughtered in the Tuscany region.

Production Area

The production area of Cinta Senese PDO is within the administrative territory of the Tuscany region, which reaches a maximum altitude of 1.200 m.a.s.l.

Production Method

The animals must be identified with an identification code attached to the ear, in the form of a button, within 45 days from birth. They must be raised with a free range or semi-intensive system from when they are four months old, and must live on fenced or non-fenced pieces of land, with cover provided for the night and/or in the event of unfavourable weather conditions. The maximum number of animals that can be reared is equal to 1500 kg of live weight per hectare. The food supply mainly originates from wood pasture and/or open ground sown with fodder and cereals. The animals must be slaughtered when they are at least 12 months old and various parts of the carcass must be fire-branded. After slaughter, the half carcass is refrigerated and divided to obtain the cuts and portions to be either placed on the market or used for the processing of traditional Tuscan cured meats. The parts destined for consumption must also have an immovable product mark.

Appearance and Flavour

Cinta Senese PDO meat is red to bright red and has a firm consistency. It is sapid and succulent and is characterised by the reduced expulsion of juices during cooking.

History

Cinta Senese is the progenitor of all Tuscan pigs. Already reared by the Etruscans, it was of great help to farmers during the plague and famine of the Middle Ages. There is a Cinta Senese pig depicted in the famous Allegory of Good and Bad Government fresco by Ambrogio Lorenzetti (1337-1339), in Siena’s Town Hall. There is evidence of this pig’s meat being used throughout the ages: one example is Bartolomeo Benvoglienti’s citation in the Trattato de l’origine et accrescimenti de la Città di Siena (1571), where he talks about the use of meat in butchering and its transformation into traditional charcuterie products from the terroir of origin. Free range pigs raised on woodland pastures became so important for the economy at the time, that at the end of the 17th century those who did not own woodland areas were forced to rent land, on which they had to pay the ghiandiatico, a tax on the acorns collected or eaten by the drifts, or give a decima porcorum (a tenth of the pork that they obtained) to the landlord.

Gastronomy

As with all fresh meats, Cinta Senese PDO can be kept in the refrigerator for a short period of time, wrapped in cling film. It is also possible to freeze the product, but it must be defrosted slowly in the refrigerator so as to to maintain its distinctive characteristics. This meat is highly versatile, making it ideal for grilling, frying, spit-roasting or oven roasting. It is also perfect for producing charcuterie products such as ham, fresh sausage and buristo (type of black pudding), as well as brawn, capocollo, bacon and shoulder. It is ideal to pair with red wines.

Marketing

The product is marketed as Cinta Senese PDO year-round. It is sold fresh in different cuts. It is also available as a transformed product (recognisable by the specific seal), in the form of Cinta Senese PDO ham, capocollo, salami and sausage.

Distinctive Features

Cinta Senese PDO meat is characterised by the presence of high levels of marbling, that is, small veins of intramuscular fat; pasture-reared pigs have a higher percentage of unsaturated fatty acids due to the high content of both monounsaturated and polyunsaturated fatty acids fatty (Omega 3). The products are characterised by the smooth, round taste on the palate, thanks to the rapid diffusion of the herbs that are used.