LAST!! Cinta Senese DOP Rigatino, Apennine Alps
LAST!! Cinta Senese DOP Rigatino, Apennine Alps
LAST!! Cinta Senese DOP Rigatino, Apennine Alps
LAST!! Cinta Senese DOP Rigatino, Apennine Alps
LAST!! Cinta Senese DOP Rigatino, Apennine Alps

LAST!! Cinta Senese DOP Rigatino, Apennine Alps

€71.50

*Price includes delivery from Alps to pick-up point in Finland.

The meat is compact, intense red, the fat is white or slightly pinkish. The taste is sapid with hints of nut and chestnut and will surprise you for its fragrance and delicacy.

Rigatino di Cinta Senese owes its sweet, slightly gamey flavor, oily fat and aroma to the Italian noble breed of pig called Cinta Senese.

100% NATURAL AND RARE SWINE

Cinta Senese is highly valued pig breed, who grazes in wild forests on Tuscany hills. The animals feed primarily on acorns which this area of Tuscany is particularly rich due to the presence of a high number of evergreen oaks. Forests provide also chestnuts, tubers, roots, truffles etc, highly nutritious food that is natural.

Cinta Senese is a slow food. It is grown slowly. If industrial pigs must reach to 160/180 kg in 9/10 months, then Cinta Senese grows naturally more than 18 months. Cinta Senese meat is highly valued due to its amazing taste where purity and wilderness turn this meat into incredible gourmet food.

Cinta Senese salames and cured hams are 100% natural, without any additives, flavorings, preservatives, nitrites. It is GMO and antibiotics free.
The interesting fact is that Cinta Senese pig is well recognizable in the fourteenth century ‘Buon Governo’ (good rule) fresco by Ambrogio Lorenzetti.

HOW TO USE?

Cut thin slices and wrap around vegetables or meat before cooking. The rigatino cubes are often used like bacon, sautéed with onions or garlic to form the base of a soup, pasta, or risotto.

We recommend to use rigatino as appetizer - just cut very thin slices and enjoy with olives, cheeses and glass of nice fullbodied red wine.

HOW TO PRESERVE?

Preserve cured meats in fridge. You can keep them in food paper. Never use any covered boxes, because cured meats need breathing. After cutting, cover the cut area with food film to avoid drying. Shelf life is 3-4 months.