Arezzo, Siena, all Tuscany
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.
All edible parts of the head, including language and rind
Scraps of shoulder
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
Placing on sacks
Placing in the refrigerator
Pressing for 3 days in the refrigerator until it cools down
Aging in the refrigerator up to 20 days
30/03/2006 – Paolo Boni