The soppressata also called “head in box” or “coppa of head”, depending on the area where it is produced, in years past belonged on poor sausages, because produced with the less noble part of the pig, like the neck, cheeks, tongue, etc.
To produce it, the pork heads are boiled in salted water and flavoured with various spices, then the heads are picked clean in warm and cut into rough pieces; everything is then mixed with a blend of spices, far more exotic than those commonly used in Tuscan butchery. The Artisan Salumi Gombitelli’s Soppressata is enriched by a singular mixture of spices including pepper, coriander, cinnamon, cloves, nutmeg, Jamaican allspice, ginger, Mace and ginger flower, wisely balanced.
Once ready, the dough, still hot is stuffed in a synthetic gut, pressed with a weight, enough to make it lose the cooking liquid and the fat part (hence the name Soppressata), and finally is allowed to cool; the Soppressata is a product that does not require seasoning and once cooled, is ready to be consumed.
The Soppressata is great with appetizers, thinly sliced and possibly accompanied by pickles, or used for stuffing sandwiches.
In Tuscany, the Soppressata, along with Porchetta, is a ubiquitous presence on the counters of sandwiches, always accompanied by a good red wine.
Pork, lean head pork, pork tongue, pork rind, pork lard, salt, pepper, garlic, spices, flavorings, natural flavors, dextrose, sucrose, Antioxidant: E300, Preservative: E250.
Produced in a factory where dairy products and gluten-containing ingredients are not used.
It may contain traces of walnuts and pistachios.
Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
Keep in the fridge at +2-+4 °C.
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