Giusi wrote:

>> Last week I found a new display of cold cuts in a nearby supermarket.
>> Those are "cinta senese" cold cuts, made from dark, free roaming,
>> long haired, small sized pigs in the area of Siena, in Tuscany.
>> These pancetta, salame, coppa and prosciutto cost about 4 to 6 times
>> theyr standard-pork equivalent. I bougth 200 grams of pancetta at 45
>> euros/Kg and 100 grams of prosciutto at 80 euros/kg. More than 17
>> euros for 300 grams of cured pork. Obviously that's not an habitude.
>> Usually pancetta is around 10 euros/kg and prosciutto is in the lower
>> 20'es.

> Did you find it wrth the difference?

The pancetta was definitely a top notch item, while the prosciutto didn't
give the bang dor the bucks.

> I run into the Cinta Senese meat in restaurants mostly, but then I've
> nothing to compare with.


The best way to try cinta senese is to find a good butcher and taste theyr
braciole (pork chops), salsicce (sausages) and prosciutto (ham). There's a
very good butcher in western Tuscany whose braciole need to be booked or
you'll never see one, but I can't remember his name now.
Is there any slow-food group where you'r elocated? They may help, I got to
know this butcher thanks to theyr "Citta' slow" festival in Felina, 30 km
from here, a couple if years ago.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano