Cinta Senese Tuscany
Viale Venti Settembre, 15
53017 Radda in Chianti - Siena
0577.738018
www.cipressichianti.it
info@cipressichianti.it
The most ancient Tuscan traditions are interpreted and put into practice in this corner of Paradise in the heart of Chianti. A territory unique in the world for its history, nature and landscapes, dominated by cypresses, which are the hallmark of the Tuscan landscape and which inevitably gave the farm its name. The Cinta Senese is a very ancient breed (there are testimonies that trace the origin back to the Middle Ages), rustic and particularly suitable for outdoor grazing. The name derives from the characteristic white webbing on the slate black coat. The farm is located in an ancient oak forest beyond 40 acres, to 700 meters above sea level, on the hills of Barbischio in Gaiole in Chianti. The pigs live outdoors in a wooded environment of great naturalistic value. The headquarters of Cipressi in Chianti are in Radda in Chianti: here is the butcher's shop, housed in a small room close to the ancient medieval walls characteristic of this town, famous in the world for being one of the capitals of the Chianti Classico. And here is the extraordinary cellar (dated 1500) where the hams of pigs reared outdoors are brought to a long maturation, strictly with the natural method. Everything - from the breeding to the butcher's shop, to the cellar - finds its ethical and professional foundation in respect of the tradition of Tuscan artisan products.
CHIANTI
La Cinta Senese produces meat with a unique and unmistakable flavor thanks to grazing farming and genetic characteristics: the meat is homogeneously tinged with fat, and since the aromatic substances are contained in fats, the flavors and aromas are extraordinary; the fat contained in the meat is rich in unsaturated fatty acids, especially Omega 3 and Omega 6. Fat is more fluid, and this allows a better diffusion of the aromas used for the tanning in the cured meats, making them more palatable. Particular attention must be paid to the salting. In fact, the quantity of salt must be carefully calibrated according to the weight and fat of the fresh ham, sprinkled and massaged entirely by hand, the final result must be a tasty but not salty product.
