Tuscan Soprassata

Tuscan Soprassata.

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.