Product Description
Salame da “Cinta Senese DOP” (Salami)
16,50€
Produced by only using the prime cuts of pork of “Cinta Senese DOP” pork, such as the shoulder and ham trimming. Salami from “Cinta Senese DOP” particularity resides in the addition of lard to give greater softness.
5 in stock
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Our salami from “Cinta Senese DOP” pork is produced with the finest cuts of “Cinta Senese DOP” pork. For the production, the shoulder and ham trimmings are seasoned in salt, pepper and garlic for 3-4 months in natural casings. It is sold in sizes of 0,450 kg. Salami is characterized by its intense aromas and strong taste yet at the same time is very delicate. It is ideal when combined with fresh figs and Tuscan pecorino.
Additional information
| Weight | 0,6 kg |
|---|
USA
- extra charge for shipping alcohol containing over 15 percent alcohol: 20 euro for every 6 bottles
- extra charge for shipping to Alaska, Hawaii, Puerto Rico and the Virgin Islands: 40 euro for every 12 bottles
- not available to ship to Utah
- grappa not available to ship abroad
- if the receiver is absent at the time of delivery the shipment will be left at the door only in the United States
- extra charge of 5 euro to sign proof of delivery only in the states allowed
- custom duties included
- time of delivery guaranteed 15-29 business days, subject to any custom delays
European Union
- for standard service delivery time 5-7 business days
- extra charge for shipping alcohol containing over 15% alcohol: 20 euro for every 6 bottles
- grappa not available to ship abroad
The rest of the world
- the recipient charged for custom duties, between 50-100% of the shipment value
- extra charge for shipping alcohol containingover 15% alcohol: 20 euro for every 6 bottles
- grappa not available to ship abroad
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The cheek is salted for 7 days and flavored with pepper, garlic and salt. After 2 months of seasoning it is ready to be consumed. It has a mild taste yet is flavorful with aromas. It is excellent thinly sliced and eaten raw however it is most importantly a staple in our kitchen when preparing typical Tuscan dishes such as amatriciana and carbonara pasta. It is sold in in vacuum packs of 400 grams.
This is the part of the loin rich with veins. It is flavored with salt, pepper and garlic for 3 months until it is ready to be consumed. The meat features lean meat alternating stripes of soft and delicate fat. The taste is delicate and intense and is great as a seasoned carpaccio. It is sold in vacuum packs of 400 grams.
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The lard is obtained from the fat part of the pigs back. The secret to obtaining this soft and pleasant product is to carefully choose the best quality meat. The chosen meats are then carefully massaged with coarse salts and natural spices. The lard is then left to rest for at least 6 months during which the spices released penetrate their aroma into the meat. The result is a product with a fine taste and flavor that can be enjoyed alone or on warm tuscan bread. It is also used to prepare many typical Tuscan dishes.
Our fillet from “Cinta Senese DOP” pork is produced from the loin of the pig. It is then seasoned with salt, pepper and garlic. After 3 months of aging it is naturally ready to be consumed. The flavor is elegant and delicate.
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The bacon is salted for 7 days with salt, pepper and garlic. After 2 months of seasoning it is ready to be consumed. It has an intense savory taste filled with aroma. It is great thinly sliced for bruschetta and also used frequently as a staple ingredient for amatriciana and carbonara pasta. It is sold in vacuum packs of 400 gr.
The Sbriciolona from “Cinta Senese DOP” pork is produced with the bacon meat. The cheek and capocollo of the Cinta Senese DOP is finely minced and flavored with salt, garlic, pepper and wild fennel seeds. After aging about 2 months it is naturally ready for consumption and sold in sizes of 0,500 kg.
Our ham from “Cinta Senese DOP” is produced according to the Tuscan tradition. The ham from “Cinta Senese DOP” takes it’s name from the word Cinta (or belt); the pink stripe that runs along the pig’s chest. The pigs are bred semi-wild which gives the meat an exceptionally unique flavor, and is low in fat.
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