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Tuscan Soprassata

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Tuscan Soprassata.
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Tuscan Soprassata.

Soprassata, also called coppa di testa or more commonly capaccia, is a typical sausage from the Tuscany region, especially from the Arezzo area, although it is widespread and appreciated throughout the Italian territory. Originally it was a typical sausage from the first months of the year, when the pig was slaughtered, and it was consumed quickly as it did not keep as long as other seasoned sausages. Even today it must be consumed in about two weeks.

The soprassata is obtained by cooking pork parts such as the head, the tongue, the rinds, which are put to boil for about three hours and flavored with salt, pepper, herbs, spices, lemon and parsley, as tradition dictates.

Through cooking, the ingredients of the soprassata are amalgamated and solidified and once stuffed into jute, the soprassata is left to cool.

It has a unique flavor and a pleasant aromatic scent, which make it a truly exceptional sausage. It is one of the main ingredients of the Tuscan appetizer, but it is also excellent on its own on bread or in salads.


Size: 500 g. Vacuum packed product. The weight can undergo slight variations.

Ingredients: Italian pork head spolpo, Italian pork, rinds and tongue of Italian pork, salt, pepper, spices, garlic, antioxidants: E 300, preservatives: E 250.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 45 days.


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