The product
Spalla cotta da "Cinta Senese DOP"
A cooked ham made from the shoulder of "Cinta Senese DOP" pigs
Code:
79128
Country of origin:
Italy - Tuscany
Weight:
8 kg approx
Minimum order:
1 piece
| Description | Shoulder from "Cinta Senese DOP" pigs reared organically in the farm of the family Savigni in Pavana, in Tuscany |
|---|---|
| Appearance | The ham is deboned, easy to cut into slices in which a good portion of fat is kept |
| Taste | The taste is sweet, perfumed, round, herbal, full to the palate and delicately meaty. The aftertaste is round, sweet and slightly meaty with hints of herbs and spices |
| Curiosity | The "Cinta Senese DOP" is an ancient pig breed from the Siena area. It risked disappearing after the Second World War when the rustic and not very productive breeds were replaced with those more suitable for intensive farming. This breed owes its salvation to the passion of some breeders, including the Savigni family. These pigs need a lot of space and fresh air, so that the muscles are toned and the animal gains weight slowly. These pigs are fond of acorns, olives, chestnuts, tubers and berries, and are fed with organic supplements. Besides being of excellent quality, the fat is rich in Omega 3 |
| Our selection | The Savigni family produces its cured meats seriously, genuinely and with passion, with a very short production chain, from the pig breeding to the production of cured meats |
| Suggestions | Try it paired with horseradish on a toasted Tuscan bread |
| Weight | 8 kg approx |
|---|---|
| Packaging | Vacuum packed |
The producer
Azienda Agricola Savigni - Pavana Pistolese (PT) - Tuscany
Why we chose them
There is a small village in the Tuscan-Emilian appenine, where everyone knows Savigni. Pavana Pistoiese is located
in the woods, in an enchanted valley. In this valley, from 400 up to 1000 meters high, Savigni have chosen to raise their own animals,
free to graze in the woods of Fattoria Bonaria in San Marcello Pistoiese and Sambuca Pistoiese.
Every day, Fausto, the father, together with his sons Nicolò and Mileto, renews a difficult choice: the choice of High
Quality (with a capital letters, as they love to specify).
The choice of organic breeding is a valiant choise and Savigni contributes to make this way of raising pigs
recognisable: without antibiotics, without GMOs, without artificial insemination and without cages for births, bred with an
integration of organic fodder only during the winter months. A great attention to the animals because this is the only way
to obtain a good meat. They have their own lab, monitored 24 hours on 24, for meats processing, drying and curing.
They make everything by hand: cut, knead, salted, putting pepper and spices, bag and tie. For salting, they chose the
"Salfiore di Cervia". Straight from the sea, it is washed with brine; it maintains its natural moisture and the sea preserves
all the trace elements. It is a sweet salt, that goes well with pork.
