How does Cinta Senese charcuterie present itself?

A Cinta Senese charcuterie Cinta Senese comes in several forms — prosciutto crudo, salame, capocollo, rigatino (belly) or guanciale — rather than as a single product. When sliced, you will often notice a fairly deep red meat and a clearly visible white fat, sometimes marbled through the flesh. It is a rather fatty charcuterie: the texture is tender, and the taste can seem rounder and more pronounced than that of a lean ham.

On a board, try a few different pieces: the prosciutto crudo to appreciate the meat and fat, the salame for a firmer texture, then the capocollo or rigatino, generally richer. The salt, spices and curing vary depending on the producer and the piece; so there is no single duration to remember. To buy a certified product, look for the mention Cinta Senese DOP on the label: the name alone does not guarantee that all the charcuterie offered comes from this breed. If you prefer low-fat or very mild charcuteries, some pieces may seem quite strong to you.