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CINTA SENESE

Presentazione Cinta Senese

Prodotti collegati a Cinta Senese


Guanciale (jowl bacon) - La Cinta di Guido

Guanciale (jowl bacon) - La Cinta di Guido

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Guanciale(jowl bacon) - 450/500 gr.
10.97 €
Guanciale(jowl bacon) - 501/550 gr.
12.01 €
Guanciale(jowl bacon) - 550/600 gr.
13.04 €
Guanciale(jowl bacon) - 600/650 gr.
14.10 €

Capocollo di Cinta Senese - La Cinta di Guido

Capocollo di Cinta Senese - La Cinta di Guido

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Capocollo di Cinta Senese - 0.8/0.90 kg.
45.75 €

La Finocchiona (fennel salami) - La Cinta di Guido

La Finocchiona (fennel salami) - La Cinta di Guido

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La Finocchiona(fennel salami) - 0,25 / 0,30 Kg.
11.50 €
La Finocchiona(fennel salami) - 0,30 / 0,35 Kg.
13.00 €

Lardo - La Cinta di Guido

Lardo - La Cinta di Guido

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Lardo - 0,35 /0,40Kg.
7.76 €
Lardo - 0,40 /0,45 Kg.
8.69 €
Lardo - 0,45 /0,50 Kg.
9.63 €
Lardo - 0,50 /0,55 Kg.
10.56 €

Pancetta di Cinta Senese DOP - La Cinta di Guido

Pancetta di Cinta Senese DOP - La Cinta di Guido

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PANCETTA 400/450 gr.
9.52 €
PANCETTA 450/500 gr.
10.14 €
Pancetta di Cinta Senese - 500-500 gr.
12.50 €
Pancetta di Cinta Senese - 600/650 gr.
13.04 €

Rigatino di Cinta Senese - La Cinta di Guido

Rigatino di Cinta Senese - La Cinta di Guido

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Pancetta/Rigatino(special bacon) - 0,40 / 0,45 Kg.
9.16 €
Pancetta/Rigatino(special bacon) - 0,45 / 0,50 Kg.
10.14 €
Pancetta/Rigatino(special bacon) - 0,50 / 0,55 Kg.
11.13 €
Rigatino(special bacon) - 0,55 / 0,60 Kg.
12.11 €
Rigatino(special bacon) - 0,60/0,65 Kg.
13.07 €

Salame La Cinta di Guido -Salami

Salame La Cinta di Guido -Salami

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Cinta Senese Salami - 0,30 / 0,35 Kg.
15.89 €

Cinta Senese sauce - Golden Chef

Cinta Senese sauce - Golden Chef

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Sugo di Cinta Senese - 180 gr.
4.90 €

Post inerenti Cinta Senese

What makes La Cinta di Guido cold cuts tasty and natural are the attentions that Guido in first hand gives to the Cinta Senese pigs. The Cinta Senese DOP pigs are bred free range, free to move around and eat acorns or whatever the Tuscan hills of Chianni (Pisa) offer. This conditions together with the knowledge of the typical Tuscan cold cuts making art, make the products the perfect mirror of the territory itself. Try his Pancetta di Cinta Senese DOP - La Cinta di Guido, you won’t regret it.
Fotografia caricata da OIP
Is there a better way to wish you all an happy Halloween than a 100% Made in Italy pumpkin risotto cooked by us? Carnaroli Rice Principato di Lucedio, Mantua Pumpkin, Cinta Senese pork guanciale and toasted Avola almonds Nama Mandorle. From the sweetness of the pumpkin to the decise taste of the guanciale, with the toasted note and crunchiness of the Avola almonds, everything starting from a super high quality Carnaroli rice as the ones by an artisan as the Principato di Lucedio.
Fotografia caricata da OIP
La Cinta di Guido stuff has just arrived to our stock, directly from Tuscany. Cold cuts like Guanciale (jowl bacon) - La Cinta di Guido, Rigatino di Cinta Senese - La Cinta di Guido, finocchiona are produced with the meats of free range Cinta Senese black pigs, which are grown and nourish themselves in the middle of the marvelous Tuscan countryside. Also the new 2018 vintage of Extra Virgin Olive Oil from Novo Frantoio - La Cinta di Guido is now available, a Tuscan evo oil made in a traditional olive oil mill, extracting the best from Guido’s tuscan olive trees.
Fotografia caricata da OIP
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.
Fotografia caricata da OIP
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 di Cinta Senese - 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.
Fotografia caricata da OIP
What's better than a mixed platter of selected high quality cold cuts to start your Christmas lunch? We're going to suggest you the best among the Italian cold cuts to give you and you family or friends an unforgettable taste experience. Salame punta di coltello - Salumificio Lovison: 100% no GMO Firulian pork meats, secret mix of natural spices, hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. The result is a salami with rough grain that will exalt and make you feel the real taste of the meats. Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: "Il Camarin" is a small artisanal reality that produces only few thousands of pieces per year, these are very accurately selected and then most of them are destined to the selling to the finest butcheries and high restaurants. We're talking about raw hams endowed with exceptional piebald marking and aging, that distinguish themselves for their sweetness that can be guaranteed only by a well measured use of salt. Guanciale (jowl bacon) - La Cinta di Guido: it is made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage. The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics. CULATELLO DI ZIBELLO DOP ORO SPIGAROLI - SLOW FOOD- GOLD: an institution in the Italian gastronomic culture. Words aren't enough to describe such a masterpiece, just try it.
Fotografia caricata da OIP

News riguardanti Cinta Senese



The Cinta Senese is the ancestor of all the Tuscan pigs
The natural environment is the Montagnola Senese, a hill zone at 250-300 meters of height. These hills covered by immense holm oak wood, an unlimited source of acorns, offer an ideal situation in the undergrowth for the gazing of these free range bred pigs. The gazing breeding based on food as acorns, tubers, roots gives these porks meat its unique taste and characteristics. Positive effects on saltiness and tastiness, the meat is more red and tasty than the other pork meats. The meats have better organoleptic qualities thanks to the higher concentration of unsaturated acid fats, particularly the Omega 3 and Omega 6 series. Its lard is richer in oleic acid polyunsaturated acts fats compared to the traditional ones. The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics.

- 01/10/2018 -



Cinta senese cold cuts: excellent products
These sausages are made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage.

- 11/01/2017 -



La Cinta di Guido: Cinta Senese is bred, slaughtered and transformed in our company
The Cinta Senese pigs are bred in the wild. This means that they can run freely on several acres of land and are fed at a feeding station. The herd consists of some 300 animals that are slaughtered when they are 3 years old and weigh about 150-180 kg.

- 17/09/2014 -



Soppressata di Cinta Senese di Guido
Ingredients: Soppressata Cinta Senese di Guido

- 19/10/2012 -

Domande su Cinta Senese

I like to drink this wine with Capocollo di Cinta Senese. But I have to do quite a drive to get those products, so ordering would be much easier. Just one question. Do you also have smaller pieces of capocollo?
User: ted ( 10/10/2012)

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