The Cinta Senese is an autochthonous pig breed of Central Italy, which owes its name to the characteristic white band that stands out on the black coat and to the area of ​​origin (Montagnola Senese). This pig breed, well known for its high-quality meat and unique flavor, has established itself as food excellence in Italy and in the world.

Characteristics and quality of Cinta Senese meat

The Cinta Senese is a medium-sized pig, with an average weight of about 200-250 kg. Its skin is dark gray in color, with a distinctive white band encircling the body between the neck and waist. The ears are large and hanging, while the nose is long and prominent. In the 1990s, in Tuscany, more precisely in the Montagnola Senese area, this pig breed began to be raised again, with the aim of enhancing traditional flavors and promoting the consumption of more natural foods.

The Cinta Senese is raised in the wild or semi-wild state, an ideal condition for this very rustic pig. The diet, based on cereals and legumes, and the outdoor life make the meat of this breed of pig very tasty and nutritious, with a high content of unsaturated fats and high-quality proteins. Cinta Senese meat, in fact, is used for a wide range of food products, including cured meats, hams, and sausages.

In 2012 the Cinta Senese meat was recognized as a Protected Designation of Origin (PDO), thanks to its particular characteristics. The Consortium for the Protection of the Cinta Senese DOP  (established in 2000), in addition to carrying out promotional activities, controls the pig breeding and meat production processes, verifying compliance with the rules set out in the specification. The cuts of fresh meat intended for the final consumer are provided with a Consortium Seal bearing the numerical traceability code.

Cinta Senese meat is highly appreciated for its excellent organoleptic qualities: it has a more intense color than other pork meats, a strong presence of marbling fat, and a low loss of liquids during cooking. Pig breeding and feeding have positive effects on the flavor and succulence of the meat, which is healthier also thanks to the higher concentration of unsaturated fatty acids, in particular Omega 3 and Omega 6, which are associated with the reduction of fat in the blood and antithrombosis action. Furthermore, the Cinta Senese fat is rich in oleic acid, has larger cells rich in water, and is less consistent and more fluid. These characteristics favor the diffusion of the aromas used for spicing, ensuring that the cured meats have excellent aromatic properties. 

The Cinta Senese in the international market

The Cinta Senese represents Italian excellence, able to promote the gastronomic culture of the Tuscan territory and the image of Italy in the world.

In fact, the export of the Cinta Senese can contribute to enhancing the biodiversity of the Italian territory, preserving a native breed that until a few years ago risked extinction, as well as promoting sustainable and environmentally friendly practices, which are increasingly in demand by consumers around the world.

Over the years, Cinta Senese has become very popular even beyond Italian borders, thanks to its high-quality meat and unique characteristics.

In particular, products made from pork have found important commercial outlets in various European countries, including Germany, France, Spain, and the United Kingdom.

This content was created with the collaboration of the Consortium for the Protection of Cinta Senese DOP

President of the Consortium: Daniele Baruffaldi
Headquarters: Strada di Cerchiaia, 41/4 53100 Siena (Italy)
Telephone: +39 0577 1606961

Stay Up To Date

Enter your email to follow updates

Please enable the javascript to submit this form

We use cookies on our website, for the essential operations of the site, and to improve the user experience.