I’ve been back from Italy for two weeks and I still can’t shake the tastes of Tuscany out of my senses. All I think about is olive oil, sage, pasta, prosciutto, Chianti, and gelato. Here on SideDish, we’ve talked a lot about the lack of good Italian food here in Dallas but I am determined to find some now. (I’ve got my (short) list of places to re-try, let me see yours.)
In the meantime, I’m calling Jimmy’s Food store to see where I can get some Cinta Senese. Here, piggy, piggy. I took this picture at a pig farm outside of Siena. That’s the “head pig” Bella, on the right. Once endangered, thanks to the efforts of dedicated farmers, the “white collared pig” has made a big comeback–today there are over eighty breeders. These pigs live in the semi-wild and feast on acorns, roots, and truffles. The meat is redder than most pork due to the higher percentage of oleic (good) fat. (Is that the best news ever?) Anywhoo, after I snapped this shot, we went to cooking school to learn how to cook this little piggy and the taste of the meat changed my culinary life. I have some of the sausage I brought back in my fridge but I want to find a local source. Jimmy’s Food store? Can you read me? Over.
Photos: Baby Cinta Senese pigs with yellow earrings; cooked Cinta Senese sans earrings.
