Soppressata toscana (o capofreddo o capaccia)

Soppressata toscana (o capofreddo o capaccia)

Tuscany soppressata

Traditional sausage produced throughout the region, especially in autumn and spring, with a particular reputation for soppressate the provinces of Arezzo and Siena.

It 'a meat mixture to cured ham, cut coarse, packed into sacks.

Variable in shape resulting from the sack in which it is introduced (usually cylindrical crushed) and weight generally varies between 3 and 10 kilograms.

The cut looks like coarse fabric, marbled white background pink and tender.

INGREDIENTS
All edible parts of the head, including language and rind
Scraps of shoulder
Fat
Salt
Pepper
Grated nutmeg
Cinnamon
Orange peel
Lemon zest
Parsley
Garlic wrought
Rosemary
Housing: canvas bags

STAGES OF PROCESS
Cut in big pieces of meat and fat
Placing the boiler
Adding the head, tongue and pork rind
Cooking in boiling for 3-4 hours
Separation of the bones
Adding spice
Mixing
Placing on sacks
Close bags
Placing in the refrigerator
Pressing for 3 days in the refrigerator until it cools down
Aging in the refrigerator up to 20 days
AUTHOR
30/03/2006 - Paolo Boni