Chianti Tuna, made with cinta senese shredded meat, and Frantoio Monocultivar extra virgin olive oil

Method

• 1

  Prepare the Chianti tuna 4/5 days in advance. Salt the meat: cut the pork shoulder into pieces, place the pieces in a baking dish and sprinkle with 2 fistfuls of coarse salt.

• 2

  Seal the container and place in the fridge for 3 to 4 days.

• 3

  Take the meat out of the fridge, wash off the salt and place the meat in a pot with the spices.

• 4

  Cover with the white wine, close the pot with a lid and cook over a very low heat for several hours. Chianti tuna can cook for up to 15 hours, but if you have to cook it at home, 4-5 hours are enough.

• 5

  Complete the cooking process by leaving the meat in the pot until completely cooled.

• 6

  Drain and degrease the meat.

• 7

  Cut it into pieces that are not too small and place them in a glass jar.

• 8

  Cover with Frantoio Monocultivar Extra Virgin Olive Oil and store it in the refrigerator. The pork tuna prepared with this technique will keep for a month.

Food plating

Serve the tuna as a starter or main course. If you wish, you can serve it with two white truffle-scented sauces.