THE VISIT AT HAM AND CHEESE FACTORIES
Today I walked through the morning rain to meet up with other students as we were going for a trip to Sienna. We had visited 2 interesting factories there.
The Gambassi has been making Prosciutto for 4 generations. Today Filippo who is in the 4th generation showed us his family pride. Once you enter the place , you can see the racks were full of Prociutto and other meat products.
Sienese pigs are famous for their tender meat. Filippo exports his family products all the way to US and Japan. He stated a Japanese Master chef, Chef Fukuda said the Sienese porks tastes as good as Kobe porks. As they have almost the same amount of fat and texture.
Sienese cinta pigs are naturally fed with barley,acorns,grass, etc. They are looked after in the natures of Tuscany. Hence they are famous for their delicious quality.
The meat products can be Prosciutto,Salami,sausages or Finocchiona which is a typical type of Tuscan salami with Fennels as the ingredients.
After that we went to San Gimignano to visit the Pinzani who has been running their cheese factory for 3 generations.
We walked in the factory sites to observe how different types of cheeses were made. Giulia who was the owner showed us around the factory herself.
The Pinzani is famous for their unpasteurized sheep milk which makes exceptionally tasty Peccolinos.
Rennet which is a substance added to make the cheese’s texture firmer and harder can be made from animal , chemical or vegetables products.
When you try all types of cheeses, it is advisable to taste from the youngest one to the oldest ones, from the most natural to the flavors added.
Try Ricotta cheese with honey, jam or fruits puree.
And of course, a glass of red wine is the best way to complete the cheese tasting.