Sienese cured meats

23 sett - salumi senesi

Among Siena’s exquisite food and wine specialities, you cannot miss the Sienese cured meats!

The appetizer of any self-respecting lunch or dinner, the charcuterie board is designed specifically to trace the history of the area with a journey through more and less intense flavours and aromas.

Typical cured meats include those made from pigs, wild boar and Cinta Senese pigs.

The existence of the latter, considered among the oldest animals, was testified by Ambrogio Lorenzetti’s famous 1338 fresco ‘Allegory and Effects of Good and Bad Government‘, which can be admired in its entirety in Siena’s Palazzo Comunale.

Even the animal’s colours, black and white, recall those of the city of Siena. Later this hardy breed of pig spread to Tuscany and the Maremma area.

Sausages made from this type of meat include Cinta Senese lonza, Cinta Senese salami, Cinta Senese prosciutto, Cinta Senese lard and Finocchiona (salami with fennel).

This type of cured meat is traditionally produced by hand and the animal must not be over 16 months old.

Thanks to the hard work of the producers to safeguard this product, it’s possible to enjoy this delicacy today, which has even obtained PDO recognition.


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