Prosciutto di Cinta Senese

Prosciutto di Cinta Senese is a dry-cured ham produced exclusively from the Cinta Senese pig, an ancient Tuscan breed distinguished by a black-and-white belt (cinta) around its midsection. Originating in the hills of Siena and neighboring provinces, the breed faced near extinction in the twentieth century but has been revived through conservation efforts. The ham is made solely from the pig’s hind leg, salted by hand, and aged for a minimum of 12 to 18 months. What defines a great Prosciutto di Cinta Senese is the meat’s deep red color, interspersed with abundant, creamy white fat that melts on the tongue, yielding a sweet, nutty flavor with a subtle mineral finish. The fat content and marbling come directly from the pig’s genetics and its diet of acorns, chestnuts, and forage, giving the ham a complexity absent from standard prosciutto crudo. Regional variations within Tuscany are minor, mostly related to aging length and local salt sources, but the Protected Designation of Origin (PDO) rules ensure consistency. Travelers seeking authentic examples can find this ham at Trattoria la Bottega del Cornocchio in Barberino di Mugello and at Il Mattone 2 in Mura, both recommended by food authority Sentieri Golosi for serving slices that highlight the breed’s distinctive qualities.