SALAME DI CINTA SENESE DOP
Is produced only with the best cuts of pork shoulder and ham trimming with maturation occurring at 3 months and in some cases, longer.
PROSCIUTTO DI CINTA SENESE DOP
The legs are finely trimmed, washed, dried and massaged by hand for roughly 15 minutes. Salting is done in accordance to a traditional method, with maturation reached at 18 months. We believe however, 24-26 months is the ideal maturation time (depending on the weight).
CAPOCOLLO DI CINTA SENESE DOP
The capocollo is salted and seasoned with pepper and a variety of aromatic herbs including juniper. It is opened and tasted after 4-5 months.
PANCETTA DI CINTA SENESE DOP
Together with the cheek (gotino) this is perhaps the easiest part to prepare: peppering, salting and so on is all that’s required. It ages for about 2/3 months. Both the gotino and the pancetta are exceptional for the carbonara.
SOPRASSATA DI CINTA SENESE DOP
The soppressata takes perhaps the longest to prepare in terms of time. The bones including the head are boiled for between 3 and 4 hours until cleaned, then the flesh is picked off and dressed in salt, pepper, grated lemon peel, nutmeg and other spices. The meats are mixed until homogeneous then placed in a canvas vessel to rest for up to a week.
Buristo is nearly identical in procedure to our soppressata. The fundamental difference however being the composition: the spices and the blood of the pig is collected and maintained, it is cooked, stuffed then left to dry in a cool place. After two weeks we will have reached maturation.