Salume di Cavallo di 14 Anni (Stile Cecina di Bue)

Salume di Cavallo di 14 Anni (Stile Cecina di Bue) is a traditional Tuscan cured meat that mirrors the classic *cecina di bue* (beef Cecina) but substitutes aged horse meat. It originates in the rural areas around Pontassieve, Italy, where a 14-year aging process imparts an intense, umami-rich flavour and a firm, sliceable texture. The key ingredients are high-quality horse meat from older animals, seasoned with salt, pepper, and aromatic herbs before being air-dried for over a decade.

What distinguishes a great version is the prolonged maturation—far exceeding typical salumi—which breaks down connective tissues and concentrates flavour without spoilage, yielding a deep maroon colour, a crumbly yet cohesive bite, and a savory, almost gamey finish. The technique is a local adaptation of Cecina, a lean beef salume historically made in Tuscany; substituting horse meat and extreme aging creates a distinct but parallel tradition. Regional variations are minimal, though some producers in the nearby Valdarno use different spice blends or smoking.

At **Pod Belvadier** in Pontassieve, this salume is served in thin slices, often paired with crusty bread and a bold Chianti. The venue, recommended by the creator *Braciamiancora*, highlights the dish as a showcase of Slow Food principles and Tuscan artisanal skill. Outside of this specific producer, aged horse salumi is rare, but similar products like *salsiccia secca di cavallo* exist in northern Italy.