Characteristics of the cured meat
The peculiar characteristic of this cured meat is its fat which, thanks to spices and aromas expertly mixed, acquires a delicate and unique flavor, making this cured meat incomparable in its kind. The size is small, about 1 kg, with the triangular shape and when cut, noticeable is a fat part of white color, with some thin pinkish streaks.
Curing
The curing, carried out in special rooms with controlled temperature and humidity, is about 16 weeks depending on the size of the product.
Working techniques
The cinta senese pork cheek is squared and rubbed with pepper, garlic and natural flavorings, then covered and left to rest in salt for 10 days. It is then cold-dried for 15-20 days and cured, depending on the size of the product.
