Tuscan Soppressata 450 grams Artisan

Soppressata Toscana 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.

This Tuscan salami 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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Description

 

The soprassata Toscana is prepared throughout Tuscany and those prepared in Arezzo, Siena and Lucca are well known.

Also appreciated in neighboring regions as a delicious and aromatic cured meat, it is also called "testa in cassata", cold head, soprassata, capocchia or "coppa di testa".

Depending on the area in which it is produced, still today it is quite successful in the street sandwich and food stalls.

In past years it was part of the poor sausages, due to its origin. The soppressata is in fact produced with the less noble parts of the pig such as the neck, head, rind, cheeks, tongue.

Those that were discarded in the preparation of other cured meats. A special procedure is required for its preparation -

with the use of a jute sack or in any case a coarse weave fabric, and in some cases a rest period of about twenty days before consumption, which is however limited in time.

 

Soppressata Toscana

 

The Coppa di Testa Toscana is obtained from the heads, tongues and rinds of the pig 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 country to country, 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 soprassata mixture is ready, it is stuffed while still hot in a perforated synthetic casing, pressed with a weight, so much so that it loses the cooking liquid and the fattest part (hence the name Soppressata),

And finally put to cold. The Testa in Cassetta is a product that does not require seasoning and the surplus of Tuscan delicatessen just cold it is ready to be consumed.

Soppressata is excellent in appetizers, thinly sliced and perhaps accompanied by pickles or pickles, but it is also used to fill tasty sandwiches.

The shipment of the above Tuscany takes place in 24/48 from the moment of approval.

It is vacuum packed so that it cannot deteriorate during transport

. In the payment methods there is also the option of payment on delivery, which you can select at the time of ordering.

Recipe with Tuscan Soppressa 

 

Before the recipe, a clarification: it is no coincidence that I speak of "superseded"Instead of"suppressed”.

The Tuscan 'Capocchia', in fact, is exactly what we eat here in Tuscany:

a cured meat made from pork scraps such as tendons, rinds and parts of the neck, flavored with various spices (ok, to read it sucks, but I love this type of crap!) ;,

the soprassata has a hard consistency although very greasy (let's say that it recalls the mortadella:

cut into thick slices, it can be cut into cubes, unlike, for example, a fresher salami such as finocchiona, also known in the Florentine area as "crumbled”Precisely because if cut high it tends to crumble almost like a raw sausage).

The head cup traditionally understood, on the other hand, is the typical one of southern Italy,

More like a sausage and rather spicy (not "spicy" like our soppressa, which is different); and that's not what I used in my recipe.

 

INGREDIENTS (for 2 people)

3 slices of bread (better if stale)
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 gr. of Sienese pici (fresh pasta)
1 orange (zest)

PREPARATION

Crumble the crumbs 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 Tuscan soppressata cut into cubes 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 (a little liquid will remain, 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; toast it 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 the bread crumbs and toasted orange zest.

Know that the product is placed in special food polystyrene boxes.

And then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.

Fresh Tuscan meat can only be shipped by respecting all the rules on fresh meat.

Delivery times vary depending on the destination area from 24 to 72 hours from the time of collection at the warehouse which will be on Monday or Tuesday.

Shipping costs:

In Italy they are 15 € 

Free in Italy for orders over € 150

 

SHIPPING with Express Courier ITALY € 7.90 or free in Italy for orders over € 69 only for cured meats, cheeses, hams, wine.

 

EUROPEAN AND EXTRA EU SHIPPING calculated at the time of the order

by weight.

 

FULFILLMENT OF THE ORDER
We will process your order in 1 working days from receipt of payment, within the limits of stock availability. In the event that one or more items are not immediately available, we will notify you immediately and we will agree with you the possibility of a partial shipment.

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