Salame

Salami produced with DOP meat of Cinta's pigs, variable sizes from 500 gr to 2 kg, available in whole or in vacuum.

Salami's Characteristics

The Cinta Senese's salami is characterized by a solid and compact structure, a strong and intense aroma and a dark red color with white fat. It has a very aromatic taste, with a total absence of acidity and a unique palate feeling.

Seasoning

The dough is bagged in natural guts and seasoned in a cool and dry environment after being stewed and dried at controlled temperature for a period of time depending on the product size.

Technical Processing

The dough is composed of finely chopped lean meats and smoked fat's cubes exclusively coming from pigs of the Cinta Senese's breed; According to an ancient family recipe, salt, pepper, garlic, sugars and natural aromas are added to give the product its typical flavor. Once sawn in a natural, hand-tied gut, the product is stewed to bring down the pH and water content. The seasoning, after a short drying phase of the product, takes place in a cool and aerated place.