Pollicino 13 nov 2018, 13:14The Cinta Senese pig suineThe Cinta Senese is an Italian swine breed
It is a particularly ancient rustic breed - which takes its name from its area of diffusion, the hills of the Sienese - and probably already bred in Roman times. The earliest attestations of its presence date back to the late Middle Ages when Ambrogio Lorenzetti portrayed the species in a fresco of 1338, named Allegory and effects of Good and Bad Government (in the box The well governed campaign), preserved in the Palazzo Comunale di Siena .
Typical animal of the Sienese territory (Province of Siena)
It is a very rustic and resistant breed that does not require special care. The body is long and slender, while the limbs, long, appear robust compared to the trunk of the animal. The head is elongated, of medium development and has a straight fronto-nasal profile while the snout is tapered. The ears are directed forward and down, and of medium length. The neck is elongated and harmoniously inserted into the trunk. The trunk is moderately long, cylindrically depressed laterally, shallow chest and broad abdomen, muscular and well-bandaged shoulders, straight back-lumbar line, sloping rump, twisted tail, buttocks well down. The limbs are medium-long, thin but solid, with dry joints, net pastorals and compact jaws. The skin and bristles are black, except for the presence of a continuous white band that completely surrounds the trunk at shoulder level, including the forelimbs. The transition between black and white can be gradual and not clear. Black spots inside the white band are also allowed. Sexual characters: in the male: well-marked testicles; in the female the breasts must be not less than 10 in number, regularly spaced, with normal nipples well pronounced and pervii
Use is primarily food. In fact, the Cinta Senese meats have excellent organoleptic qualities. The fat is pinkish, even the meats have a more intense color than the other pigs. The adult animal is slaughtered when it has reached a weight of about 120 kg; the meats are used for the production of cured meats of the Tuscan tradition (Tuscan salami, in particular the Cinta Senese salami, sausages, ham, buristo, salted shoulder, bacon, capocollo, finocchiona) and as grilled fresh meat (loins). The abundant fat of the shoulders is used for the production of salted lard. The young animal, weighing 40-60 kg, is traditionally cooked whole in wood-fired ovens and abundantly flavored (pork).
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