Oops!

The products of the Montalbino Farm are available for purchase at the Borgo's shop, where visitors can buy a wide range of products from our Farm, such as wine, oil, truffles, and cured meats, as well as a selection of other locally produced goods, such as cheeses, wines from other winemakers, jams, sauces, and handmade pottery.

Besides sampling and purchasing our products, visitors also have the opportunity to request tailor-made hampers and gift boxes.

---

Cinta Senese pork meat has homogeneous fat streaks, while in other types of pork the lean and fat parts are clearly separated.

Therefore, it is extraordinarily fragrant and tasty.

Following the tradition that "none of the pig goes wasted", its various cuts are used to prepare several types of sausages and cured meats: lard, 'rigatino', 'gota' or 'guanciale' (lard from the cheeks), ham, salami, neck meat sausages, and so on.

This selection of meats is best served with traditional unsalted bread and typical Tuscan red wines, both rich in tannin and full-bodied.

Cinta Senese Salami

It is a large type of cured meat, made using natural gut, and the weight of each piece ranges between 500 grams and 2 kilos. It has a compact texture, an intense scent, and a dark red color.

Its extraordinary quality is due to the preparation techniques, which have remained unchanged through time, and to the exclusive use of pure Cinta senese pork. It is also typical to treat this salami with the fat of bigger salami during the seasoning process.

The meat used to prepare the salami comes from pigs of pure Cinta senese breed, butchered when they are 12-15 months old. Finely minced lean parts and an amount of diced fat are mixed together with salt, peppercorns, red wine, garlic, and sugar; the mixture is then placed into sacks of pig or bullock natural gut.

Seasoning times vary between 20 days and 12 months according to the size of the piece. After seasoning for 4 months, bigger salamis are treated with semi-processed fat on the outside, which allows for a longer seasoning time, thus granting a stronger taste.

---

Cinta Senese Ham

This type of ham is full of the flavors and scents one can find only in the delicious Spanish "Jambon". Ham made with Cinta Senese pork has a gentle taste, sweeter than that of other Tuscan hams, with a hint of wild flavor and oily fat parts.

All these features derive from the food the pigs eat; they live in a wild state and feed on tubers, roots, and acorns, among which they like above all sweet oak acorns and bitter holm oak acorns.

---

Sausages

Fresh sausages are a typical Tuscan product, made with selected meats from animals living in a semi-wild state and feeding exclusively on natural products, such as corn, barley, and beans cultivated on our farm.

Fresh pig sausages are entirely handmade following a traditional procedure based on the uniform mincing of lean meat and fat, each in the right amount, with the addition of natural seasonings and garlic. The mixture is then put into sacks of natural gut and it can be eaten right away.

Its distinguishing features are a strong scent and an outstanding taste.

---

"Finocchiona" made of Cinta Senese

"Finocchiona" is one of Tuscany's most typical kinds of cured meat and its traditional production area is the Florentine Chianti. It is prepared using meat from local pigs; its distinguishing feature is that it does not have the so-called "lardello", unlike salami, since its fat derives from pork cheeks and underbelly, roughly minced together with selected lean meat.

Its most peculiar characteristic, however, is the addition of wild fennel ("finocchio selvatico"), which should not be confused with "finocchio comune". It matures for around ten days and it ages for no less than a month and up to 7-12 months, depending on the variety.

It has a particularly salty and spicy taste and it is one of the main types of cured meats included in the typical Tuscan mixed starters, served with pieces of toasted bread and traditional unsalted bread.

---

Rigatino (pork underbelly) made of Cinta Senese

The so-called 'Rigatino' is a simple product to prepare but very tasty at the same time. It is easy to recognize for its alternating strips of lean and fat meat, hence the name used in Tuscany for pork underbelly: Rigatino (meaning "with small stripes").

It is cut without separating the rind and it is naturally seasoned for around 4/5 months after having been placed in salt (only with the addition of pepper and spices) for around one week.

It has a rectangular shape and it is ideal as a starter; it can also be cut into small cubes and used as a substitute for 'guanciale' (lard from the pig's cheek) in the preparation of pasta recipes, such as Amatriciana and Carbonara.

---

Soppressata (pressed meat) made of Cinta Senese

'Soppressata' or 'Soprassata' is a typically Tuscan kind of sausage, made with the meat from the head of Cinta Senese pigs, bred in a semi-wild state and feeding exclusively on natural products, such as corn, barley, and beans cultivated on our farm.

The meat from the pig's head is boiled, then salt and spices are added. After that, the meat is put into special cotton sacks, so that the broth from the cooking process can quickly dry out. The 'Soppressata' can be eaten after a few days.

Cinta Senese Soppressata has a strong and spicy flavor that is however pleasantly delicate.

---

The products of the Montalbino Farm are available for purchase at the Borgo's shop, where visitors can buy a wide range of products from our Farm, such as wine, oil, truffles, and cured meats, as well as a selection of other locally produced goods, such as cheeses, wines from other winemakers, jams, sauces, and handmade pottery.

Besides sampling and purchasing our products, visitors also have the opportunity to request tailor-made hampers and gift boxes.