Description

Elsewhere called “soppressata”, “overwhelmed”, “head cup”, for us however it is "suppressed". It should be specified that in various parts of Italy these terms indicate very different products. In Tuscany it is a cooked sausage that uses spiced pork meat coming essentially from the head and tongue. It has a very strong flavor and a scent that induces gluttony. It is one of the elements of the typical Tuscan appetizer, but it is also used to stuff delicious sandwiches and focaccias. It pairs well with fresh vegetables such as fennel, carrots, celery. It should be cut into thin slices and served at room temperature, so that it can best express its aroma and flavor. It pairs perfectly with Tuscan red wines, robust and full-bodied. Traditionally, sopressata is consumed mainly in the cold and cool season, less in summer. This habit arose only from conservation needs, as it is a cooked product, in the absence of refrigerators it had to be consumed within a fairly short period. seasoning: none, it is a cooked product. Unit size: two types – 3 kg and 5 kg. Vacuum packed size: minimum weight 1 kg. Meat origin: Italy