CINTA SENESE PDO SALAME
The process and the aging is exactly the same of that ones used to produce the traditional salami. Same natural ingredients and same aromas. The fat gives to the Cinta Senese pork meats a particular taste and a natural tenderness.
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CINTA SENESE PDO SALAME
CINTA SENESE PDO PANCETTA
This cured meat is particularly suitable for cooking. The fat and the pepper gives to the Tuscan dishes an intense and chilly taste.
CINTA SENESE PDO PANCETTA
CINTA SENESE PDO CURED LOIN
It is one of the leanest cured meats which is perfect even as appetizer in place of the classic ham. Wild fennel aromas and black pepper remind till now the old recipes of the Sienese Butcher tradition.
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CINTA SENESE PDO CURED LOIN
CINTA SENESE PDO FENNEL SALAME
As for the Cinta Senese salami even in the “Finocchiona” the fat gives off a unique tenderness. It is for sure the cured meat that represents better the true taste of the Tuscan tradition.
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CINTA SENESE PDO FENNEL SALAME
CINTA SENESE PDO HAM
The Cinta Senese ham is certainly the best cured meat, produced by Cinta pork meat that gives a more intense taste. The ivory white fat gives to the meat a particular and tasty tenderness throughout the long aging that has to be at least 16 months. Distinguishing mark of the ham is the long leg. 
CINTA SENESE PDO HAM
CINTA SENESE PDO CURED COPPA
This cured meat has a particular striped fat that keeps the tenderness of the meat intact even after the aging.
The fennel that is used gives to this fine and noble cured meat a deep and intense aroma.
CINTA SENESE PDO CURED COPPA
CINTA SENESE PDO CURED JOWL
It can be used both as appetizer and for cooking. The ivory white fat is the proof of a genuine free range breed that naturally forages in the woods of the near “Montagnola Senese”. 
CINTA SENESE PDO CURED JOWL
Project co-financed under Tuscany
POR FESR 2014-2020