Cinta Senese has earned a new and important recognition. The European Commission has approved the modification of the PDO quality certificate, which Cinta Senese has enjoyed since 2012. The label has now been extended to include all comestible products from the animal carcass; not only the meat, as had been the case hitherto. Even Cinta Senese lard, therefore, the fattiest part of the pig, will be a PDO product. These changes will undoubtedly be of economic benefit to farmers, making it even more worth their while to raise Cinta Senese pigs, given the percentage and characteristics of lard in the breed.
From now on, all cuts from the animal, including the lard, will have a traceability code number. It is worth noting that the lard from the Cinta Senese breed is richer in oleic acid, which helps keep cholesterol low, and polyunsaturated fatty acids than lard from other breeds. With cells larger and richer in water, this lard is less consistent and more fluid than its rivals, and therefore much more pleasing on the palate. Its greater fluidity, which comes from its high degree of unsaturation, allows the meats that it is paired with to diffuse the aromas of their seasoning more quickly, guaranteeing a superbly aromatic product. This comes from the special conditions in which the pigs are raised and fed, which also benefit the meat’s flavour and succulence: again, this is due to the higher concentration of unsaturated fatty acids compared to other breeds, particularly Omega 3, which has been linked with lower fat levels in the blood vessels, and Omega 6, which has antithrombotic properties.