Testa in cassetta (soppressata)

Genova & Savona, Liguria

Testa in cassetta – photo Salumificio Chiesa

production area: Inland Genoa and Savona.

curiosity: Owning a pig was a luxury that ensured food substances after his killing were obtained puddings, sausages, but was also used his head to prepare the head in the box and stock a lot of fat for zerarìa. The fat of the lungs, however, was excellent as shoe polish.

Other product resulting from processing of meat and pig-like head in the cassette is galantine called the “ham of the Genoese”, thanks to its composition of fine veal and pork. Characteristic feature of this product is its delicacy in taste and the presence of natural flavorings such as special pistachios.

Features: In Liguria the head box, also known as the “brawn” in some places, indicating a sausage made with the tongue, fat, rind and cartilage of the head of the pig. Along with salami and mostardella it is one of the oldest regional charcuterie.

The dough made from parts of pig’s head is cooked in pots and placed in molds.

When cut, slices are made of different colors ranging from white to pinkish red, upholstered as the dress of harlequin. The smell and taste take over both the aroma of spices used, especially of bay and rosemary.

Preparation: The head box is a sausage made from various parts of offal including even pillow, language, and rind. The head is boiled pork with spices (salt, pepper, bay leaves, lemon) which vary from area to area. When the head is cooked, the boning, cut with a knife and put the mixture into wooden molds to form the trunk, hence the name of the head box.

Left for a few days it is then consumed sliced.