Cinta Senese: Siena's Ancient Pork Breed

# Cinta Senese: Siena's Ancient Pork Breed

The cinta senese is a black pig with a white belt, raised in the woods around Siena since the Middle Ages. It almost went extinct in the 1980s.

Key facts

• Look for it on menus as: salame di cinta, prosciutto di cinta, arista di cinta (roast loin), or in a ragu.
• Real cinta is DOP-certified — ask the restaurant if unsure.
• Expect higher prices: a tagliere (cured meat board) of cinta runs 14-18 euro.
• The flavor is deeper and fattier than industrial pork — closer to Iberian than to regular Italian prosciutto.
• Best paired with a young Chianti or a glass of Vernaccia di San Gimignano.

What I tell visitors

If you see a 'tagliere senese' with cinta on it, order it as an aperitivo before dinner. It is the city's most distinctive cured-meat tradition.

Related guides

• Guide
• Worth
• Best Pizza

Final word

Whatever brings you to Siena — food, the Palio, the Tuscan countryside — slow down. The city repays attention. If you have a tip to add or a correction, write us at redazione@visitsienaguide.it.