Cinta Senese DOP salami, Macelleria Savigni, 600 g

Why it’s different from ordinary salami

The difference starts with the breed. Cinta Senese is a native Tuscan pig, black with a white belt across its shoulders, raised semi-wild among woods and pastures: it grows more slowly and develops more aromatic fat, which you can immediately smell and taste in the salami.

The mixture is deliberately simple, letting the flavor of the meat take center stage. The medium grind gives each slice a firm texture, with the fat evenly distributed, and the approximately 2 months of aging leave it soft and flavorful, not dry.

Technical specifications

How to serve

Remove the casing, slice the salami thinly by hand or with a slicer, and leave it at room temperature for a few minutes before serving: the fat softens and releases all its aroma. It’s perfect on a Tuscan platter with unsalted bread and pecorino, but also on its own with a glass of red wine.

After opening, keep it in the refrigerator with the cut side covered with food wrap.

Pairings

• Tuscan red wine: Morellino di Scansano DOCG or Carmignano DOCG
• Tuscan unsalted bread
• Fresh or semi-aged Tuscan pecorino
• Fresh figs or fig mostarda

Frequently asked questions

How long is Cinta Senese salami aged?

About 2 months: enough to develop flavor while staying soft when sliced.

How is it different from classic Tuscan salami?

The meat: this is made exclusively with Cinta Senese, the black Tuscan pig raised semi-wild, with more aromatic fat. The texture is different too: medium grind, without the large chunks of fat typical of Tuscan salami.

What ingredients are in the mixture?

Cinta Senese pork, salt, pepper, and garlic. Refer to the package label for the complete ingredient list and allergens.

How should it be stored?

When vacuum-sealed, it keeps in the refrigerator until the date shown on the label. Once opened, keep it in the fridge with the cut side covered and consume it within a few days.