Description
Ragù di Cinta Senese is the rustic and prized condiment par excellence in the province of Siena. It is made exclusively from the meat of the Cinta Senese DOP, an ancient local pig breed (recognizable by the characteristic white band on its black coat) raised in the wild or semi-wild state. The uniqueness of this ragout lies entirely in the quality of the animal’s fat and meat:
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The “Good” Fat: Being free-range and feeding on acorns and tubers, the Cinta has fat rich in unsaturated fatty acids (such as oleic), which melts at lower temperatures making the sauce incredibly creamy and fragrant.
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Taste: The meat is more red, savory and aromatic than that of the common pig. The taste is sharp, with wild but sweet notes.
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Processing: Traditionally, the meat is knife-cut or coarsely minced to maintain a pleasant texture under the teeth, and is cooked with a classic sauté shaded with Tuscan red wine.
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