Tuscan Soppressata is a rustic salume that embodies the very soul of Tuscan butchery tradition. Still surprisingly unknown outside the region, it wins over anyone who tastes it for the first time: a cured meat that unites simplicity of ingredients with flavour intensity like no other.
What is Tuscan Soppressata
Soppressata Toscana is a cured meat made from selected pork cuts (head, tongue, rind, fatty parts), cooked then pressed in natural casing. It's characterised by its marbling — an irregular marble pattern at the cut — and its intense, long, slightly spiced flavour. Unlike southern Italian soppressata (Calabrian, Lucan), the Tuscan version is cooked and pressed rather than dried and aged. The result is a sliceable, soft salume with a richly flavourful profile.
How It Is Made at Il Poggetto
Selecting the cuts
Salumificio Il Poggetto uses exclusively cuts from Tuscan pigs: head, tongue, rind, fatty parts from belly and back. Everything fresh, never frozen.
Cooking
The cuts are slow-cooked together in hot water with bay leaf, peppercorns and garlic for several hours until tender.
Seasoning and pressing
The cooked, lightly drained meat is cut into irregular pieces and mixed with salt, black pepper, garlic and citrus zest. The mixture is filled into natural large-diameter casing and pressed by hand — hence the name "soppressata" (from the Tuscan verb sopprèssere, to press). This manual pressing gives the salume its characteristic irregular marbling.
🔪 Technical Data
| Characteristic | Detail |
|---|---|
| Producer | Salumificio il Poggetto |
| Type | Cooked, pressed salume (not aged) |
| Raw material | Head, tongue, rind, fatty cuts of Tuscan pork |
| Seasoning | Salt, black pepper, garlic, citrus zest |
| Texture | Marbled, firm yet easy to slice |
| Format | 500 g sliced, vacuum-packed |
| Storage | +2/+4 °C vacuum-packed |
| Gluten-free · Lactose-free | ✅ |
🍽️ How to Serve
Serve at room temperature, sliced thin (2–3 mm).
On the charcuterie board
Alongside Finocchiona IGP, Tuscan Salami and Cave-Aged Pecorino Stagionato.
🤝 HoReCa
Tuscan Soppressata is an excellent choice for antipasti boards and Tuscan-themed charcuterie platters. For regular supplies, HoReCa pricing and bespoke delivery plans: info@salumeriatoscana.shop | +39 339 879 4945
❄️ Delivery
| Destination | Cost |
|---|---|
| 🇮🇹 Italy — order under €50 | €8.90 |
| 🇮🇹 Italy — order €50–119.99 | €4.90 |
| 🇮🇹 Italy — order over €120 | €3.90 |
| 🌍 Europe — 0–5 kg | €19 |
| 🌍 Europe — 5–10 kg | €26 |
| 🌍 Europe — over 10 kg | €33 |
Shipped every Monday, Tuesday and Wednesday for delivery by Friday. Vacuum-packed · Refrigerated shipping +2/+4 °C · Guaranteed cold chain.
❓ FAQ
How does Tuscan soppressata differ from southern Italian versions?
The Tuscan version is cooked and pressed, with a marbled texture, served as sliced charcuterie. The southern versions (Calabrian, Lucan) are dried and aged, with a hard texture. Two completely different products that share the same name.
How long does it keep after opening?
In the refrigerator wrapped in cling film, 5–7 days.
Does it contain preservatives?
Salumificio Il Poggetto uses only salt as natural preservative plus traditional potassium nitrate in very limited quantities.
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