Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
Cinta Senese DOP Pancetta
|about 400 gr|
“Cinta Senese salumi are different from classic cured meats: if you try them, you’ll never go back.”
|Tasty and versatile in cooking|
|Made with meat from the Cinta Senese breed only|
|Flavored with natural spices|
Corvina Verona IGT “Scatto”
Breakfasts – Aperitifs
WE CHOSE IT BECAUSE
It lends itself to many uses and is always delicious
Pancetta from Bradi Toscani is made entirely with meat from Cinta Senese pigs raised in the wild by the same company. The Cinta Senese has been around since ancient times, long before white pig breeds landed in Italy.
It owes its name to the characteristic white band that encircles its black thorax, hence “Cinta,” and to its original habitat, namely the “Sienese” and Chianti hills. The Cinta Senese is a lively and energetic breed, with a marked aptitude for grazing and averagely prolific in terms of reproduction: this distinguishes it from “slaughter” breeds that guarantee high prolificacy.
The Rosa brothers raise Cinta Senese pigs in the wild in the woods of Val d’Orcia and Val di Chiana, allowing the animals to live in serenity and feed on natural nutrients.
Usually considered a poor cured meat, Pancetta di Cinta Senese (called “Rigatino” in Tuscany) is ennobled precisely by the prized breed of pig from which it is made and the methods by which the Rosa brothers make it. Made up of the chest and belly, it is massaged with salt, pepper, vinegar and crushed garlic, kept 15 days in salt and then risen and flavored with ground black pepper. The classic stripes of lean interspersed with fat, from which the name “Rigatino” is derived, are the hallmark of pancetta.
You can enjoy it as an aperitif, but it is also the queen of savory breakfasts if left to toast in a pan and accompanied by eggs; in your recipes it can act as a natural flavor enhancer, allowing you to avoid using salt.
INGREDIENTS AND BENEFITS
INGREDIENTS: Cinta Senese pork, Salt, Dextrose, Sucrose, Spices and natural flavors, Antioxidant E300, Preservatives E250 and E252
Cold cuts are probably the most mistreated and condemned food in recent years. Indeed, if meat is now seen by many as the devil himself, cured meats certainly represent the tip of his pitchfork.
It is clear that excessive consumption of cured meats, as indeed of all foods, leads to harmful consequences for our bodies. But why then are cured meats present in the Mediterranean diet, albeit to be consumed in limited quantities? Why did our ancestors consume this delicious food without qualms and negative consequences?
The answer is simpler than we think: the animals from which cured meats were produced were healthy animals raised according to the dictates of nature. Families back then consumed genuine hams, salami and cured meats without chemical additives and harmful substances.
Today it is still possible to find those who work with ancient and genuine methods, raising animals in the wild or semi-wild and feeding them with real food and without using feed or antibiotics. These small, heroic producers are keepers of tradition and good food. Their work requires time and sacrifice, which is why their products cost more than “commercial” cured meats so to speak. We are convinced that a few extra euros is worth our health and the pleasure of enjoying real food, which is why we provide you with the best artisanal salumi on the Italian scene: real salumi, salumi of yesteryear.
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use a special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.
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