€ 13,50 for 500/650 g ca.
The Rigatino di Cinta Senese DOP from San Gregorio is nothing less than the pancetta made with the most typical pig of the Siena area. This incredible cured meat is obtained exclusively from pure Cinta Senese DOP breed pigs slaughtered between 12 and 16 months.
This particular pancetta has a compact white fat with bright red lean stripes.
The uniqueness of the raw materials used, outdoor breeding, and feeding, give the product an unmistakable quality and a unique taste.
The first phase of the production process involves a preparatory massage to remove residual blood, and a wash with hot vinegar, garlic, and natural aromas. Subsequently, salting is done for 4/5 days with sea salt dosed according to the weight of the piece. After salting, the pancetta is rinsed and left to rest for about two weeks at a temperature of 5/6°C and a relative humidity around 60%. After resting, the pancetta is covered with finely ground pepper. This marks the beginning of the actual curing at a temperature of 14/16°C with a relative humidity around 72/75% for about 3 months.
Ingredients: meat of Cinta Senese DOP pig, salt, pepper, chili pepper, garlic, sucrose, dextrose, natural aromas. Antioxidant: ascorbic acid. Preservatives: potassium nitrate, sodium nitrite.
Allergens: none
Shelf Life: 180 days
The Rigatino di Cinta Senese DOP from San Gregorio, being a salami that is almost entirely fatty with very fine streaks of lean meat, is often used to flavor sauces or for cooking. In fact, its fat and the pepper with which the rind is treated impart an intense and slightly spicy flavor to the dishes it is used in. There’s nothing to stop you from enjoying it on a cutting board accompanied by other cured meats and paired with a good red wine from the Tuscan tradition.
Storage instructions: keep in a cool and dry place, a temperature of +6/10°C and a relative humidity not exceeding 65-70% is recommended.
€ 13,50
for 500/650 g ca.
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Tuscany
Cinta Senese DOP rigatino 650g
