Prosciutto Crudo Di Cinta Senese DOP 12-18 Months, Apennine Alps
*Price includes delivery from Alps to pick-up point in Finland.
ONE OF THE BEST AND RAREST PROSCIUTTO HAMS IN THE WORLD COMES FROM WILD TUSCANY FORESTS - SWEET, AROMATIC WITH INTENSE RED COLOR.
Prosciutto di Cinta Senese owes its sweet, slightly gamey flavor, oily fat and aroma to the Italian noble breed of pig called Cinta Senese. The meat is compact, intense red, the fat is white or slightly pinkish. After a special processing and salting, it is placed to mature for 12 to 18 months. The taste is sapid with hints of nut and chestnut and will surprise you for its fragrance and delicacy.
Prosciutto Crudo di Cinta Senese entire leg (10-11kg) is with bone.
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 paper thin slices and enjoy it as appetizer with melon and figs. You can use slices also in different dishes, such as fresh salads or paninis.
HOW TO PRESERVE?
Cinta Senese prosciutto crudo is packed into vacuum package where it preserves nicely for 3 months. After opening the package, you can preserve it many months in food paper. Just put the paper around it so that prosciutto ham can breathe.
The whole leg, 10-11kg, preserves more that 2 years. When it is cut, cover the cut area with food film so it would not dry. All cured hams should be kept in cool places, for example in fridge or in special cold room.