Cinta Senese: Siena's Ancient Pork Breed
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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.
# 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
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.
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