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Tuscan Soppressata

How is Soppressata Toscana produced?

The preparation of Soppressata Toscana is very special and traditional:

Once selected, the parts are cooked in water and then flavoured with various spices, such as garlic, rosemary, lemon and orange peel, and then stuffed into a jute or other natural material container.

The curing phase, which is carried out in a humidity-controlled environment, can last from three weeks to three months, during which time it is laid down and not hung, unlike salami.

The typicality of this Tuscan cured meat is due to the processing technique, which still follows the same old tradition, and to the parts of the pig used, which give this very characteristic flavour.

The difference between salami and soppressata

In addition to the curing method described above, another difference lies in the parts used. In fact, to make Soppressata Toscana, mainly poor cuts such as tail and tongue are used, which are not used in salami.

The maturation of salami is certainly longer, unlike the maturation of soppressata, on the other hand, it can be around one month or 40 days, depending on regional tradition.

The grain of the meat is also different, in fact the consistency of Tuscan soppressata is more compact as the pieces of meat are thicker and there is less fat.

The colour is a real mix, given by the variety of pig parts used, ranging from powder pink to dark grey.

Whether it is called Soppressa, Soppressata or Soprassata (as it is here in Tuscany), this tasty salami can be enjoyed with a slice of bread, as in the most classic traditional Tuscan sandwiches, or in an antipasto together with cheese and other Tuscan cold cuts.

Recipe with Soppressata Toscana

half a Tropea onion
350 ml tomato puree

extra virgin olive oil
pecorino (as required)
Soppressata Toscana

In a frying pan, brown the finely chopped onion and after cutting the soppressata into strips, cook it for a few minutes over medium-low heat.

Add the tomato puree, a pinch of salt and continue cooking on a low heat for about 10 to 15 minutes.

When the pasta is al dente, drain it and toss it in the pan with the soppressata.

Serve with a sprinkling of Pecorino Toscano cheese and a drizzle of oil.

After this recipe, you won’t not want to try this delicious Soppressata Toscana!

With Toscana Food Lover you can buy your Tuscan cured meats online and receive your soprassata comfortably at home.

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Weight: 450gr


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