Fiocco di Cinta Senese

Fiocco di Cinta Senese is a cured meat specialty from Tuscany, Italy, made exclusively from the prized Cinta Senese pig breed. This breed, identifiable by its distinctive white “belt” across the shoulders, has been raised in the Siena area since the Middle Ages and is protected by a PDO (Protected Designation of Origin) status. The fiocco is cut from the lean, tender muscle of the pig’s shoulder or neck, then dry-cured with salt, pepper, and sometimes garlic or herbs for several months.

A great fiocco is distinguished by its deep ruby-red color, delicate marbling, and a silky, melt-in-the-mouth texture that is less fatty than prosciutto but more succulent than lonza. The flavor is sweet and nutty, with subtle notes of wild herbs from the pigs’ free-range diet. Proper aging—typically 8 to 12 months—develops a complex, savory finish without excessive saltiness.

Regional variations are minimal due to strict PDO regulations, but some producers in neighboring Umbria and Lazio craft similar cuts from local breeds. In Castiglion Fiorentino, Italy, *La Piccina Vineria* is praised by user *sandrino* for serving an exemplary fiocco, often paired with a bold Chianti or a crisp Vernaccia. The dish is traditionally sliced paper-thin and enjoyed as an antipasto with crusty bread, olive oil, or pecorino cheese.