Salame da "Cinta Senese DOP" - Tognetti

Characteristics of the cured meat

The "Cinta Senese PDO" cured meat is characterized by a consistent and compact structure, a strong and intense perfume and a dark red color with white fat. It has a savory, very aromatic taste, with a total absence of acidity and a unique intensity on the palate.

Curing

The mixture is stuffed into natural casings and left to mature in a cool, dry environment, after being stewed and dried in a controlled environment.

Working techniques

The mixture is made up of finely chopped lean meats and diced fat exclusively from "Cinta Senese PDO"; according to an ancient family recipe, salt, pepper, garlic, sugars and natural flavors are added to give the product its typical flavor. Once stuffed in natural gut and tied by hand, the product is stewed to lower the pH and water content. Maturing, after a short drying phase of the product, takes place in a cool and airy place.

Method of conservation

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