Cinta Senese DOP lard, 600 g piece

DOP Cinta Senese lardo is the layer of fat from the back of the Cinta Senese, the black pig with a white belt, raised semi-wild in Tuscany, seasoned with salt and spices and left to age. It is prepared by Macelleria Savigni: a 600 g piece, to be sliced paper-thin over warm bread or crostini.

Why Cinta Senese Lardo Is Different from Any Other Lardo

The quality of lardo depends almost entirely on the quality of the fat, and the quality of the fat depends on the pig’s breed, diet, and rearing. This is where Cinta Senese Lardo sets itself apart from any other Tuscan or Italian lardo.

Cinta Senese is a native breed of pig from the Siena area, raised semi-wild: the pigs roam freely through the countryside and woods of the Province of Siena, feeding on acorns, roots, grass, and supplementary grains. This way of life produces fat that is completely different from that of intensively farmed pigs: it is not the firm, neutral fat of a sedentary animal, but a living, aromatic fat with a structure that reflects the animal’s diet and movement.

The natural marbling of Cinta Senese fat, the intramuscular distribution of fat within the muscle fibers, is also evident in the lardo, giving it a softer, more melt-in-your-mouth texture and a richer aromatic profile than ordinary lardo. At room temperature, Cinta Senese Lardo softens until it becomes almost creamy, a tenderness that intensively farmed pork fat never achieves.

Artisanal processing completes the picture: sea salt, natural aromatic herbs, and slow aging that never rushes the process, preserving the quality of the exceptional raw ingredient.

Technical Sheet: Cinta Senese Lardo

How to Serve Cinta Senese Lard: The Rule of Warmth

Like any high-quality lard, Cinta Senese lard should not be eaten cold. At 0-4°C, the fat is firm and the aromas are locked in. Take the lard out of the refrigerator at least 30 minutes before serving: at room temperature, it becomes almost creamy, its aromatic profile opens up fully, and Cinta Senese fat reveals all its complexity.

The classic way, on warm Tuscan bread: Cut paper-thin slices with a long, sharp knife. Lay them on lightly toasted unsalted Tuscan bread or warm crostini. The warmth of the bread starts to melt the lard: the Cinta Senese fat slowly melts, releasing the aromas of the herbs and the natural sweetness of this exceptional breed.

In the kitchen:

• Lard-wrapped roast: Cinta Senese fat wraps and protects the meat, releasing its aromas as it cooks
• Beans with lard: a soffritto made with Cinta Senese lard transforms cannellini beans into an authentic Sienese traditional dish
• Fried eggs: a few slices of lard melted in a pan, two eggs: Tuscan breakfast in its simplest, most authentic form

Pairings: The Sienese Table

Wines:

• Vernaccia di San Gimignano: dry and mineral, it cleanses the palate between slices, bringing out the sweetness of Cinta Senese lard
• Brunello di Montalcino: for special occasions: Brunello’s structure matches the Cinta Senese’s
• Morellino di Scansano: more approachable, ideal for mixed platters with other Tuscan cured meats

FAQ: Cinta Senese Lard

What is Cinta Senese Lard? Cinta Senese Lard is the back fat of the Cinta Senese, a native Tuscan pig breed raised semi-wild in the countryside of the province of Siena. L'Semi-wild farming produces fat of exceptional quality: softer, more aromatic, and with an almost creamy texture at room temperature compared with the lard of intensively farmed pigs. It is handcrafted with sea salt and natural aromatic herbs, then slowly aged according to Sienese charcuterie tradition.

What is the difference between Cinta Senese Lard and Lardo di Colonnata IGP? They are two products with completely different origins and characteristics. Lardo di Colonnata IGP is made in Colonnata, Carrara, and is defined by aging in white marble vats with herbal aromas of rosemary, garlic, black pepper, and sage. Cinta Senese Lard comes from the native Sienese pig breed, raised semi-wild in the countryside around Siena. The difference lies in the raw material: Cinta Senese fat is inherently superior in quality thanks to natural farming. Two Tuscan specialties, two different niches, two distinct flavor profiles. It’s worth trying them both on the same charcuterie board to appreciate the difference.

What is the difference between Cinta Senese Lard and regular Tuscan lard? Regular Tuscan lard comes from intensively farmed pigs, sedentary animals with firm fat and a neutral flavor profile. Cinta Senese Lard comes from pigs raised semi-wild, roaming freely in the Sienese woods and feeding on acorns, grass, and roots. This lifestyle produces fat that is vibrant and aromatic, with a melt-in-your-mouth texture that intensively farmed pigs cannot replicate. The difference is noticeable from the very first taste.

How can you tell real Cinta Senese Lard? Authentic Cinta Senese Lard is recognizable by its texture, which is softer and more melt-in-your-mouth than regular lard, even straight from the refrigerator. At room temperature, it becomes almost creamy. Its color is ivory white with slightly pinkish hues. Its flavor profile is sweet, with a roundedness that reflects the quality of the Cinta Senese pigs’ natural diet.