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Soprassata is produced by cooking the waste parts of the pig in water, such as the head, tail, tongue and cartilaginous parts. Once cooked, the meat is minced and mixed with salt, pepper, spices, garlic, chopped rosemary, citrus peel. Everything is stuffed into a circular jute container, it is left to cool and then divided into vacuum-packed slices.
Known in other Italian regions by other names, such as Coppa Toscana, Capofreddo or Capaccia, Soprassata is a typical sausage and is one of the classic ingredients of the Tuscan appetizer.
In the kitchen, as well as being part of the appetizer, it can be paired with raw vegetables, such as carrots, celery, or eaten thinly sliced in mashed potatoes and sandwiches.
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.
Average nutritional values for 100 g of product - Product features
- Energy (kJ/kcal)
- Fat (gr.)
- Of which saturates (gr.)
- Carbohydrate (gr.)
- of which sugars (gr.)
- Protein (gr.)
- Salt (gr.)
- Gluten Free
- Type Of Meat
- Tuscan Pig
- Vacuum Packed
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The Wood Cooked Porchetta has a millenary tradition, so much so that even the Ancient Romans loved to consume it in large quantities during their numerous banquets. The Tuscan tradition recommends, for its preparation, the use of only the pork shoulder obtained from specimens of excellent quality, seasoned with aromatic herbs and cooked in wood slowly for at least 9/12 hours, a characteristic that guarantees a crunchy crust to the point. fair and a tasty and soft interior.
Tuscan Pork Jowl (Gota) - Filiera Valdichiana.
The Tuscan Pork Jowl (Guanciale) is one of the excellences of the Tuscan territory that boasts an ancient tradition and which still today can be enjoyed with pleasure in many recipes of ancient origin and modern combinations. In fact, it is a very versatile salami that lends itself to being enhanced both raw and cooked in sauces and soups. The quality of the product is guaranteed by the use of Tuscan pigs raised in certified farms that offer delicious meat. it is used in various recipes and sauces: pasta alla carbonara, gricia and amatriciana are the most famous.
The Tuscan Ham PDO (Prosciutto), in the Whole Bone-In classic version, is, undoubtedly, one of the most important products when it comes to Tuscan cured meats, both for the quality of the raw materials used for its creation and conservation, but above all for its intense taste and slightly savory able to delight the palate of adults and children both alone and accompanied with other local products or a simple slice of fresh bread. Furthermore, the Protected Designation of Origin guarantees its quality and characteristic aroma.
Cooked Ham With Rosemary.
Small Salami With Truffles.
Tuscan Salami is an artisanal sausage typical of the Tuscan gastronomic tradition, made according to an ancient recipe handed down for centuries. It is characterized by a soft and compact consistency, bright red color and a particularly intense taste, enriched with spices and aromas. This version of Tuscan Salami has a net weight of about 1,5 kg, is vacuum packed and is characterized by a large slice of about 12 centimeters in diameter.
PGI Finocchiona is one of the most famous Tuscan cured meats. It is produced with pork of excellent quality, minced and kneaded, to which wild fennel seeds are added, which give it the characteristic fresh and at the same time intense aroma. This version of PGI Finocchiona has a net weight of about 400 g and is vacuum packed.
Garlic Salami is a traditional medium-ground artisan salami flavored with garlic, stuffed into natural pork casing, tied by hand and seasoned naturally.
Within the vast amount of cured meats that characterize the ancient tuscan tradition, a place of honor certainly goes to Cured Pork Sausage. Always present both for a rich aperitif and for a quick sandwich, it is a dish appreciated at all ages for its pleasant flavor and spicy aromas typical of Tuscan cured meats. But not only Tuscany, because it is a highly appreciated cured meat also used in the rest of Italy and which boasts an excellent export.
Chianina Meat Salami.
Tuscan Salami - Filiera Valdichiana is a salami made with pure pork from pigs reared in the wild in Tuscany. The coarse grinding of the meat ensures that the lean and fat parts are clearly distinguishable, with the latter being a bright white color. On the palate the hints of aromatic herbs and spices stand out, in particular black pepper in grains.
Obtained from a pig breed that dates back to the Middle Ages and whose breeding, preparation and maturing methods are still part of a well-established tradition within the Sienese territory, the Cinta Senese PDO Tuscan Pork Jowl (Guanciale) is obtained, as the name implies, from the jowl of this fine native breed and has some veins of muscle and a part of noble fat.
PGI Finocchiona is one of the most famous Tuscan cured meats. It is produced with pork of excellent quality, minced and kneaded, to which wild fennel seeds are added, which give it the characteristic fresh and at the same time intense aroma. This version of PGI Finocchiona has a net weight of about 500 g and is packaged whole in natural casing.
Cinta Senese PDO Ham (Prosciutto).
The Cured Pork Shoulder is certainly one of the best known and most appreciated cured meats of the Tuscan tradition all over the world. The processing and curing methods that interest it are the same as those of Tuscan Prosciutto with the difference that, being of a smaller thickness, it has a lower quantity of salt and a shorter curing. This allows the meat, already tasty in itself, as it is obtained from the tastiest anatomical part of the pig, to better assimilate the aromas.
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