{"product_id":"lardo-di-cinta-senese-dop-trancio-da-600-g","title":"Lardo di Cinta Senese DOP, 600 g piece","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eLardo di Cinta Senese DOP 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.\u003c\/p\u003e\n\u003ch2\u003eWhy Cinta Senese Lardo Is Different from Any Other Lardo\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eCinta 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eArtisanal 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.\u003c\/p\u003e\n\u003ch2\u003eTechnical Sheet: Cinta Senese Lardo\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eLardo di Cinta Senese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eProvince of Siena, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, native to Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFarming\u003c\/td\u003e\n\u003ctd\u003eSemi-free-range, Sienese countryside\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBack fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eArtisanal, sea salt, aromatic herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eNatural, slow, and controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Serve Cinta Senese Lardo: The Rule of Warmth\u003c\/h2\u003e\n\u003cp\u003eLike any high-quality lardo, Cinta Senese Lardo should not be eaten cold. At 0-4°C, the fat is firm and the aromas are locked in. Take the lardo 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe classic way, on warm Tuscan bread:\u003c\/strong\u003e 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 lardo: the Cinta Senese fat slowly melts, releasing the aromas of the herbs and the natural sweetness of this exceptional breed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLardo-wrapped roast\u003c\/strong\u003e: Cinta Senese fat wraps and protects the meat, releasing its aromas as it cooks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeans with lardo\u003c\/strong\u003e: a soffritto made with Cinta Senese Lardo transforms cannellini beans into an authentic Sienese traditional dish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFried eggs\u003c\/strong\u003e: a few slices of lardo melted in a pan, two eggs: Tuscan breakfast in its simplest, most authentic form\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Sienese Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: dry and mineral, it cleanses the palate between slices, bringing out the sweetness of Cinta Senese Lardo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for special occasions: Brunello’s structure matches the Cinta Senese’s\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more approachable, ideal for mixed platters with other Tuscan cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Cinta Senese Lardo\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Cinta Senese Lardo?\u003c\/strong\u003e Cinta Senese Lardo is the back fat of the Cinta Senese, a native Tuscan pig breed raised semi-wild in the countryside of the province of Siena. Semi-wild farming produces fat of exceptional quality: softer, more aromatic, and with an almost creamy texture at room temperature compared with the lardo of intensively farmed pigs. It is handcrafted with sea salt and natural aromatic herbs, then slowly aged according to Sienese charcuterie tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Cinta Senese Lardo and Lardo di Colonnata IGP?\u003c\/strong\u003e 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 Lardo 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Cinta Senese Lardo and regular Tuscan lardo?\u003c\/strong\u003e Regular Tuscan lardo comes from intensively farmed pigs, sedentary animals with firm fat and a neutral flavor profile. Cinta Senese Lardo 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can you tell real Cinta Senese Lardo?\u003c\/strong\u003e Authentic Cinta Senese Lardo is recognizable by its texture, which is softer and more melt-in-your-mouth than regular lardo, 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916220326224,"sku":"LARD-CINTA-500GR","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lardo-di-cinta-senese-dop_webp.png?v=1793790998","url":"https:\/\/naturabioitalia.com\/en\/products\/lardo-di-cinta-senese-dop-600-g-piece","provider":"Natura Bio Italia","version":"1.0","type":"link"}