When you think about the delicacies of the Tuscan tradition, the link with finocchiona
comes up spontaneous to your mind.
This particular cold cut has ancient roots, that dates back to the Middle Age.
Due to the black pepper high cost, the pork butchers tried to add to the dough what the surrounding territory offered them, and the fennel seeds were abundant in every Tuscan hill.
The result was really exceptional, so good that the finocchiona has become one of the main symbols of the Tuscan gastronomy.
La Finocchiona (fennel salami) - La Cinta di Guido
is made using exclusively cinta senese pork meats, that is to say a local race hybrid between pork and boar free range bred.
Differently from the common pork, its meat are easier to digest due to the presence of omega 3 acid fats (associated to a decreasing of the fats in the blood), omega 6 (action against thrombosis) and oleic acid ( helps preventing cholesterol).
So the final products are endowed with a more pleasant lard and an unique aromaticity.
La Cinta di Guido
has joined the P.D.O consortium, that allows the complete traceability of the final product.