The product
Prosciutto Stagionato da "Cinta Senese DOP " Biologico
Prosciutto from Cinta Senese pigs, aged 18 months, organic
Code:
79120
Country of origin:
Italy - Tuscany
Weight:
10 kg approx
Minimum order:
1 piece
| Description | Cinta Senese pigs raised on the farm of the family Savigni from Pavana, in the Tuscan-Emilian |
|---|---|
| Appearance | A great Prosciutto made with meat coming from the Cinta Senese race. A high quality prosciutto, organic as well that come form the Apennines Mountains. Aged for 18 months. The color of the meat is 'wine red' marbled in the perfect way with white fat |
| Taste | The taste is full to the palate, round and sweet. The aftertaste is long and sweet with strong hints of wood and forest |
| Curiosity | The Cinta Senese is an Italian race, owes salvation to the passion of some breeders and among these there is also the family Savigni. It is in fact an ancient race of Siena area, its decline began after the Second World War, when the hardy breeds and less productive were replaced with ones more suited to intensive farming. These pigs need a lot of space and being outdoors, in this mode it tones the muscles and the animal will gain weight slowly, just think that a pig breed Large Waiht is ready for slaughter after 6 months while for the Cinta serve at least 12 months. Animals are gluttonous of acorns, olives, chestnuts, berries and tubers and are fed with organic supplements. The fat in addition to being of excellent quality is rich in Omega 3 |
| Weight | 10 kg approx |
|---|---|
| Packaging | Sfuso |
The producer
Azienda Agricola Savigni - Pavana Pistolese (PT) - Tuscany
Why we chose them
There is a small village in the Tuscan-Emilian appenine, where everyone knows Savigni. Pavana Pistoiese is located
in the woods, in an enchanted valley. In this valley, from 400 up to 1000 meters high, Savigni have chosen to raise their own animals,
free to graze in the woods of Fattoria Bonaria in San Marcello Pistoiese and Sambuca Pistoiese.
Every day, Fausto, the father, together with his sons Nicolò and Mileto, renews a difficult choice: the choice of High
Quality (with a capital letters, as they love to specify).
The choice of organic breeding is a valiant choise and Savigni contributes to make this way of raising pigs
recognisable: without antibiotics, without GMOs, without artificial insemination and without cages for births, bred with an
integration of organic fodder only during the winter months. A great attention to the animals because this is the only way
to obtain a good meat. They have their own lab, monitored 24 hours on 24, for meats processing, drying and curing.
They make everything by hand: cut, knead, salted, putting pepper and spices, bag and tie. For salting, they chose the
"Salfiore di Cervia". Straight from the sea, it is washed with brine; it maintains its natural moisture and the sea preserves
all the trace elements. It is a sweet salt, that goes well with pork.
