SOPPRESSATA TOSCANA, 500 gr
Tuscan Soppressata is a very tasty cured meat of humble origins from the peasant tradition. It is a seasonal product that must be consumed fresh, a few days after preparation.
The Soppressata Toscana is obtained from the leftovers of the pig. First, the head is boiled for a few hours. Then all the meat and skin, including the tongue, are chopped, expertly seasoned and then stuffed into a large intestine.
The cooking liquid is poured to cover the mixture, then it is hung and the cooking liquid (rich in gelatin) thickens to combine everything.
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The Tuscan Soprassata is prepared in Tuscany and Arezzo, Siena and Lucca are also well known. Also appreciated in neighboring regions as a delicious and aromatic salami, it is also called "testa in cassata", capofreddo, soprassata, capaccia or "coppa di testa". Depending on the area in which it is produced, still today it is quite successful in the street food sandwiches and food stalls. In past years it was part of the poor traditional meals due to its origin. The soppressata is in fact produced with the less noble parts of the pig such as neck, head, cheeks, tongue. Those that were discarded in the preparation of other cured meats. For its preparation a particular procedure is necessary - with the use of a jute sack or in any case of a coarse weave fabric, and in some cases a rest period of about twenty days before consumption, which is however limited in time.
The Tuscan Soprassata is obtained from the heads, tongues and rinds of the pig that are cooked in water. When cooked, the meat is minced and mixed with salt, pepper, spices, garlic, chopped rosemary, lemon or orange peel. The whole is stuffed into a circular jute fiber container; it is left to cool and then served sliced. The color varies from deep pink to gray, depending on the ingredients used. One of the secrets of the soppressata, although the recipe varies from region to region, is the use, together with the salt, of spices. There are those who add pepper, cinnamon, cloves, nutmeg, garlic, coriander, lemon and orange peel, candied fruit.
Once the mixture is ready, it is stuffed still hot into a perforated synthetic casing, pressed with weight, so much so that it loses the cooking liquid and the fattest part (hence the name Soppressata, "pressed"), and finally left to cool. Thid product that does not require aging and is to be consumed fresh.
Soppressata is excellent in appetizers, thinly sliced and perhaps accompanied by pickles, but it is also used to fill tasty sandwiches.
The shipping of the Tuscan Sopressata takes around 24/48 hrs from the moment of order approval, it is vacuum-packed and packaged with dry ice to maintain the temperature. In the payment methods there is also the possibility of payment on delivery, which you can select when placing your order.
Recipe with Sopressata
The Tuscan soprassata, in fact, is exactly what we eat here in Tuscany: a cured meat composed of pork scraps such as tendons, rinds and parts of the neck, flavored with various spices. Pressed, the soprassata has a hard consistency although very greasy (let's say that it recalls mortadella: cut into thick slices, it can be cut into cubes, unlike, for example, a fresher cured meat such as finocchiona, in the Florentine also called "crumbling” as if cut high it tends to crumble almost like a raw sausage.
INGREDIENTS (for 2 people)
3 slices of bread
3 tablespoons of extra virgin olive oil
200 gr. of soprassata Toscana (two thick slices)
1 tablespoon of juniper berries
250 ml of meat broth
350 g. of pici senesi (fresh pasta)
1 orange (zest)
Crumble the crumb of the bread slices and place them in a large pan with the oil; let it fry until the bread is golden brown, then absorb the excess oil with absorbent paper and set aside. In the same pan, place the diced Toscana soprassata and the juniper berries; let it brown for a couple of minutes, then add the broth; cook over high heat for five minutes, then turn off the heat (there will be some liquid left, which will be thicker than liquid due to the fat of the soprassata, and which you will need to whisk the pasta). While the pici are cooking (in plenty of lightly salted water) grate the zest of an orange and place it on a piece of baking paper; let it toast in the oven just long enough to make it dry and crunchy, then set aside. Once the pici are cooked, sauté them for a couple of minutes in the pan with the Toscana soprassata, then serve decorating each dish with bread crumbs and toasted orange zest.
Once order is placed, we place the product in special food-grade polystyrene box and then in our personalized paperbox with dry ice for shipping to ensure proper temperature during delivery.
Just add Soprassata into your shopping cart and Salumeria Toscana will think of all the details so you can enjoy this great product with your family!
Customer ReviewsWrite a review
Ottima soppressata, sono rimasto molto soddisfatto, morbida tenera , bel sapore e speziata al punto giusto!