Cinta Senese Pancetta “Bacon” Le Fontanelle
Consisting of chest and belly, after a “massage” with a mixture of salt, pepper, vinegar and crushed garlic, it is kept for 15 days in coarse salt, then cleaned, salted again and seasoned with ground black pepper. When cut, it is presented with the classic “stripes” of lean red meat with fat.
About the Producer, Le Fontanelle:
Le Fontanelle farm, located in the surroundings of Chianciano Terme, specializes in the “wild” breeding of Cinta Senese pigs.
Their Cinta Senese cured meats are therefore obtained from animals raised in the wild.
Grazing in the woods and arable land is integrated into the measure
appropriate with flour of vegetable origin, following the ancient Tuscan traditions.
The cured meats they produce are: Shoulder, Sausage, Salami, Imbrogliona, Pancetta, Guanciale, Capocollo, Loin, Lard, Ham and Gran Riserva Ham.
All these meats come from the Cinta Senese that they breed, for Le Fontanelle the quality of the product is in fact fundamental and that it is 100% Cinta Senese, in order to educate the new generations to the flavors and smells of this ancient breed, which risked to become extinct during the past century.