The Tuscan soppressata, also known as capofreddo, capaccia, soprassata, is a sausage of coarse fragments of pork packed with cloth. It has an elongated cylindrical shape, a dark gray color and an intense aroma. The denomination of “soprassata”, synonymous with “compressed”, derives from the fact that the foods that compose it (essentially parts of the pig’s head), cooked with spices and herbs, are enclosed in a sort of canvas bag and then subjected to a weight to allow the gelatinous foods used to blend together to form a compact mass.

Area: Garfagnana;

Format: 750 Gr;

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