Cinta Senese Tuscan Ham Le Fontanelle:
It consists of the pig’s thigh and buttock, including the pig’s paw; matured with black pepper for a minimum of 12 months, after a preparatory phase of about 1 month in which it is “massaged” with a mixture of pepper, vinegar and garlic and then covered with salt. The meat is bright red in colour, with evident marbling and a considerable thickness of pinkish-white fat. Very pronounced flavour and aroma, typical of this product.
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.