Merkki: Salumeria di Monte San Savino

Pakkaus : 500g

: Cinta Senese D.O.P.

The origin of the fennel dates back to the Middle Ages, when the butchers, in order to make up for the use of the rarest and most expensive pepper, thought to add to the mixture what they found in the fields and hills of Tuscany: the seeds and flowers of wild fennel.

Thus was born the fennel that, over the centuries has become queen of the noble tables and taverns of Tuscany: it is said that even Niccolò Machiavelli was a great admirer.

The finocchiona has obtained the coveted recognition of the igp (protected geographical indication) and must be produced in compliance with the production regulations.

Worked with artisan passion, it comes from the best cuts of meat and lard that are minced, salted and seasoned with spices, then stuffed into natural casings.

The Cinta Senese is an ancient rustic breed of fine pigs, which takes its name from its area of origin, the hills of the Sienese territory, and was probably already bred in Roman times.
This breed with a dark coat distinguishes itself from other pigs by a characteristic white band that "encircles" the withers, chest, shoulders and forelegs and from which the name derives.

In the farm immersed in the valley that frames Monte San Savino, the Cinta puppies grow free to graze all day on their ideal soil where they find their most natural food in abundance.
The farmers take care of them with courtesy and passion as the families of the farmers of the good old days used to do, raising them in the wild integral pasture, or semi-wild type in the simple farm breeding. Tuscany, with its typical Mediterranean scrub vegetation, provides in abundance their favorite food (oaks, chestnut trees, holm oaks, Turkey oaks, strawberry trees, but also juniper, wild fennel, olives, etc.).
Cinta's meats have excellent organoleptic qualities:
- succulence of the meat: it is redder and tastier than other pork;
- the meats have better dietary qualities due to the higher concentration of unsaturated fatty acids, in particular of the series
Omega 3 (which are associated with a decrease in blood fats) and Omega 6 (which have an anti-thrombosis action);
- its lard is richer in oleic acid (the one that counteracts cholesterol) and polyunsaturated fatty acids than the traditional one;
- the fat is pinkish in color, less consistent and more fluid, therefore much more pleasing to the palate;
-its better fluidity, due to greater unsaturation,
allows in the cold cuts that are obtained, a more rapid diffusion of the aromas used for the spicing ensuring the product excellent aromatic characteristics.