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Val D\'Orcia

23 When speaking of cold meats, the primary interest of most visitors is in the cinta senese, a lean, hardy swine who is at home in these woods and whose meat and hams are highly prized for their flavour. It was first bred by the Etruscans and later by the Romans and was an integral element in local farms up to the beginning of the 1900s. It was then generally replaced with breeds offering a higher weight yield, and risked extinction. It is now making a rapid comeback. Last but not least, olive oil is undoubtedly an essential staple in Tuscan agriculture. It is produced in Val d’Orcia as well as in other areas of the Sienese province, and the extravirgin DOP appellation is made with moraiolo, frantoio and leccino olives. It has a fruity fragrance and a slightly spicy, tangy taste. Beautiful olive groves may be admired throughout the five municipalities that make up the valley. It is possible to taste and purchase local products practically everywhere! Ripa d’Orcia in Val d’Orcia VALDORCIA_INT_ING 30-07-2009 18:48 Pagina 23

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