Cinta Senese

The Cinta Senese has uncertain, antique origins. One of the first references to their existence comes from an effigy on the ‘The Effects of Good Government in the city and the countryside’ fresco by Ambrogio Lorenzetti in the Palazzo Comunale in Siena dated 1338. What is certain is that once introduced into the Siena region, it was widely appreciated for its robust characteristics and adaptability at being bred in the wild. Up until the 1950s, almost all farming families bred some Cinta Senese for their meat and by-products for salamis.

In the 1950s, the ‘white’ breeds were introduced: the majority of which were the ‘Large White’. This was an enormous change, because the Large White, although not ideal for breeding in the wild, was more prolific than the Cinta Senese. The creature was ready for butchering after only 6 months: the Cinta Senese required more than a year. Later a hybrid of the two (male Large White and Cinta Senese sow) appeared called Grigi (greys). These retained the best features of both breeds – breeding in the wild and speedy development. The breeding of this hybrid continues today, and this is probably one of the main reasons why the Cinta Senese has survived. In fact, the reason why many breeders kept Cinta Senese was so that they could breed them with the ‘Whites’.

Only recently has the interest in the breeding revival of the Cinta Senese been awoken by some breeders who decided to reintroduce this aboriginal and almost extinct stock. The governments of the Tuscan and Sienese Regions, the Senesi Breeders’ Association and other entities have worked very hard in order to reach a sufficient number of animals to take the Cinta Senese off the extinct species list. The battle to safeguard the breed in still on-going, but the likelihood of saving these splendid animals improves day by day.

The Cinta is a medium sized animal with a dark skin, sparse black bristles, and a characteristic rosy-white band (just like a belt – cinta) which encircles the thorax, shoulders, withers and forelimbs.

The snout is somewhat longer and more narrow than other breeds of pig: an adaptation to a rustic way of life. The tail, which has bristles at the end, is almost invariable without a curl!

They eat mainly tubers, roots and other organic materials found amongst grass. In order to find these foods, the pig has a very highly developed olfaction organ but, at the same time, the pig is quite able to search for food in muddy, churned-up ground. The ears are quite small, to the front of the top of the head, protecting the eyes from brambles and scrub.