Sbriciolona da "Cinta Senese DOP" - Tognetti

Characteristics of the cured meat

It has an elongated cylindrical shape with the characteristic and natural native mycetic flora developed on the surface of the natural gut during the curing. It is characterized by a dark red color with white fat and a consistent but crumbly texture from the cut from which the name derives; the intense and pleasant scent of wild fennel make this cured meat incomparable in taste and flavor.

Curing

The mixture is stuffed into natural casings and left to mature in a cool, dry environment, after being stewed and dried, for a period of about 5 weeks.

Working techniques

The mixture is composed of lean meats and fat finely chopped exclusively from "cinta senese PDO"; during kneading, salt, pepper and wild fennel are added to give the product its unmistakable flavor. Once stuffed in natural casing and hand-tied the product is seasoned for the development of the typical aroma and flavor.

Method of conservation

To be kept in a cool and dry place. Once sliced, store in the refrigerator (0 ° / + 4 °).