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Soppressata

The Tuscan Version: Cooked Pig Trimmings

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Soppressata: The Tuscan version is made with pork cuttings, and cooked

Soppressata: The Tuscan version is made with pork cuttings, and cooked

© Kyle Phillips Licensed to About.Com
Soppressata varies considerably from place to place in italy.

In Tuscany it's is a sausage made primarily from leftover pork cuttings -- cartilage, snippets of meat, and so on, which are stuffed into the skin of the animal, or a burlap bag, and cooked. Therefore, in appearance it somewhat resembles a porchetta, the roast pork done whole over a spit. However, the taste is quite different and rather particular; people generally make sure their guests like it before offering it.

A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto
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