Cinta senese, a tale of ancient and magnificent flavors.

The Cinta Senese pig is the most ancient pig in Italy, one of the oldest breeds in Europe, the ancestor of all pigs in Tuscany; in short, due to its unique characteristics, it is a one-of-a-kind breed.
An ancient breed that, as the name suggests, was initially widespread among the hills of Siena.

The Cinta Senese takes its name from the white band that stands out on the black coat of the pig – like a "cinta" indeed - and from the area of origin: its cradle was the Montagnola Senese, a steep and picturesque mountain relief just a few steps from Siena; a territory included between the municipalities of Monteriggioni, Sovicille, Gaiole, Castelnuovo Berardenga, and Casole d'Elsa, an area bordered on one side by the upper valley of the Merse river and on the other by the upper valley of the Elsa river.
It should be noted that it is a different meat from the Tuscan black pig and it is not a crossbreed (wild boar-pig), as one might think.

The meat of these Tuscan pigs has been recognized with a Protected Designation of Origin (DOP) by the European Commission since 2012.
Only in Siena can you immerse yourself in the ancient flavor of the meats and cured meats of the typical Cinta Senese, an ancient pig breed that until a few years ago was endangered and today provides extraordinarily flavorful products with high dietary value because they are rich in antioxidants, Omega 3, Omega 6, and good cholesterol. This highlights the rustic character of this native breed, which even today can maintain the same organoleptic characteristics as it is raised in the woods of the area, all to the advantage of the flavor and the unique characteristics of its meat.

History, tradition, and some curiosities

The first historical trace of the existence of the Cinta Senese dates back to a fresco from Siena between 1338-1340, painted by Lorenzetti in the Palazzo Pubblico - The Effects of Good Government in the Countryside -; a painting so famous that it is still found today in all art history books.

The Cinta Senese is also the protagonist of other paintings, preserved in the National Gallery of Siena (works by Bicci di Lorenzo and Bartolo di Fredi) and in the Church of Santo Spirito in Siena.
The Cinta of today has managed to retain over the centuries the characteristics that make it unmistakable, such as the white band, the elongated head, and the non-curled tail, and differs from that in older paintings only because it is larger and has ears that flop over the eyes rather than standing upright.

In 1927 there were 21 "local" pig breeds in Italy, but almost all became extinct with the arrival of more productive Danish and English breeds, risking a definitive loss of a huge genetic heritage. Only 5 breeds were saved at the last moment: alongside the Cinta Senese, the Mora Romagnola, the Nera Calabrese, the Casertana, and the Siciliana. Of these, only the Cinta Senese has been put on the path to recovery and dissemination for its quality and the goodness of its meats and the excellent products derived from it. Today its meat is a protected Italian excellence, with an unmistakable flavor.
Even today, the Cinta Senese is raised strictly outdoors, in woods rich in acorn-bearing trees. The pigs must be allowed to roam in a wild or semi-wild state, free among the hills of Siena, Arezzo, and Grosseto. Outdoor breeding is very important for the quality and healthiness of this meat, as the pigs are protected by nature from any health or stress problems, the main sources of pig diseases.

The Cinta Senese DOP is characterized by being a flavorful and succulent meat (the Il Poggio farm has among its products Cinta Senese ragù), marked by a bright pink or red color and a firm texture; it stands out for a low loss of liquids during cooking.
To celebrate this delicacy, every year in November the Festival of Cinta Senese "Flavors of Cinta" takes place; (the last location in 2019 was in Sovicille, just a few kilometers from Siena).
Products from the Cinta Senese have a higher price due to significant demand, higher production costs, and the high value of this breed, unique in its kind.

This is a breed that grows slowly, so much so that it is slaughtered after no less than 12 months instead of 6 months as with more widespread breeds, and it gives birth to an average of 6 piglets compared to 10-12 of other breeds.
To be able to carry the protected designation of origin Cinta Senese, the breeding must comply with a series of rules established by the production regulations of the Cinta Senese:
- Origin: animals born, raised, and slaughtered in the administrative territory of Tuscany up to an altitude of 1200 meters above sea level;
- Breed: specimens born from the mating of individuals both registered in the Anagraphic Register and/or Genealogical Book of the “type” Cinta Senese;
- Cinta Senese Breeding: pigs intended for slaughter must be raised outdoors or semi-outdoors in woods or land cultivated with forage starting from the fourth month of life. They must stay in plots where there are facilities to shelter the pigs during the night. The total live weight per hectare must be 1,500 Kg;
- Feeding: generally provided by grazing in the woods and/or on land with forage plants; (the ideal would be an evergreen oak forest capable of providing acorns, small clearings for grazing, and a small spring with a mud puddle). A daily feed integration is allowed, not exceeding 2% of the animal's live weight over 4 months old, consisting of 60% of products from the production area. Allowed products are: whole grains and legumes, oilseeds, fresh vegetables, and fruits, vitamin and/or mineral supplements (such as spelt and barley, in different percentages depending on the age of the animal);
- Slaughter: slaughtered animals must be older than 12 months, with an average slaughter weight of 120 Kg for the production of cured meats and fresh meat;
- Meat characteristics: water not exceeding 78%, fats below 2.5%, of a bright pink and/or red color, fine texture, firm consistency, lightly marbled with fat, tender, and succulent;
- Traceability: every phase of production must be recorded; the cured meats and Cinta Senese meats must bear the consortial label that certifies their authenticity.

Cinta Senese: its fantastic meats and delicious cured meats

The meat of Cinta Senese DOP has excellent organoleptic qualities, characterized by a strong presence of intramuscular fat, meaning small infiltrations of fat within the muscle mass; pigs raised on pasture present a higher percentage of unsaturated fatty acids due to higher levels of both monounsaturated and polyunsaturated fatty acids (Omega-3). The products are distinguished by a soft and rounded taste on the palate, given by the rapid diffusion of the aromas used.

The meats are used both for creating cured meats from the Tuscan tradition, including: Cinta Senese salami, salsicce, prosciutto, soppressata, buristo, salted shoulder, rigatino (a type of prized guanciale), gola, pancetta, capocollo, finocchiona, as well as fresh meat.

The great versatility of this meat makes it excellent grilled or pan-fried, on a spit, or in the oven.
The abundant fat present in the shoulders of the animal is used to produce salted lard.
Unlike other types of lard, the fat it contains has the melt-in-your-mouth quality typical of butter, a rosy color, and is characterized by a unique and delicate flavor.

The salami is prepared with meat from Cinta Senese pigs raised on pasture for at least 3 years; the salting and the spices present allow the salami to mature without the use of preservatives, nitrites and nitrates, additives, gluten, lactose, or derivatives.
The guanciale of Cinta Senese undergoes a curing process with salt and pepper until it forms its characteristic dark and firm outer crust; inside it retains a soft heart with a very intense flavor.
The prosciutto from “Cinta Senese DOP” is distinguished by the length of the bone, has an intense and prolonged flavor; the few fatty parts have a very delicate taste.

The young animal, weighing 40–60 kg, is traditionally roasted whole in wood-fired ovens and abundantly flavored, thus giving rise to the porchetta from Cinta Senese.
The Cinta provides the entire range of typical Tuscan cured meats, in addition to fresh meat, to be cooked according to the recipes of Sienese gastronomy, perfect to pair with local red wines.
The great difference between the Cinta Senese and the meat of other pigs is certainly the texture: the intramuscular fat of this pig is made up of unsaturated fatty acids, which make the fat much softer with large cells rich in water. For this reason, it is a meat that is always very pleasant on the palate and is especially much more digestible compared to many other pig breeds.
The limited production makes this meat particularly sought after and highly appreciated even in foreign markets.

How to enhance this fantastic meat? We recommend not seasoning the meat too much to avoid losing its unique flavor; just a drizzle of oil and a sprig of rosemary and you’re good to go.
To help you understand the excellence of this meat, we propose a test: take a small piece of fat, place it on your tongue without chewing. It will automatically melt, and you will feel all the fragrances of the forest, hazelnuts, and grass, not to mention that your mouth will be completely clean. The meat of this pig is lean, and its fat is closer to extra virgin olive oil than to animal fat that many usually discard.
Among the peculiarities of this meat, there are a variety of vitamins and minerals that it contains naturally, the most abundant being those of the B group, such as B1, B2, PP, B12, etc., but also notable amounts of vitamin A in the fattier cuts. The liver of this breed is also rich in many other vitamins, which, however, are absent in the meat, such as vitamin D, folic acid, vitamin C, as well as cholesterol. The most present minerals in the meat are iron and potassium.

The outdoor or semi-wild breeding, along with constant movement in nature, makes the muscles of the Cinta Senese toned and well-vascularized; if this is combined with a correct diet, it is easy to understand the reason for the highly prized flavor of its meats, naturally flavorful yet delicate.
A culinary experience to try for sure, to rediscover and fall in love or fall in love again with the true flavors and aromas of tradition.