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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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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.
Pink Pepper Rosina.
The Sbriciolona is certainly one of the cured meats that characterize the Tuscan territory much more than others and, in particular, the one belonging to the Valdichiana chain can be appreciated for its compact consistency and characteristic flavor, the result of a wise selection and processing of pigs coming exclusively and exclusively from this territory and raised in the wild. Furthermore, drying, stewing and seasoning follow ancient times and methods that give the product its inimitable quality.
Cinta Senese PDO Pork Fatback (Lardo) takes its name from one of the most popular pig breeds in the world, with very ancient origins, so much so that some specimens are also depicted in the frescoes of the Palazzo Pubblico in Siena. Like other products made from this pig, lard also represents a real Tuscan excellence appreciated at all ages and in various dishes.
Tuscan Pork Jowl (Gota) - Filiera Valdichiana.
Cinta Senese PDO Ham (Prosciutto).
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 kg, is vacuum packed and is characterized by a large slice of about 10 centimeters in diameter.
Cured Cinta Senese PDO Pork Sausage.
Wood Cooked Porchetta.
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.
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.
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.
Tuscan Capocollo Cured Cold Cut - Filiera Valdichiana.
Cured Wild Boar Sausages.
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 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 400 g and is vacuum packed.
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