Head Sausage

SOPPRESSATA

Soppressata, not to be confused with soppressa (a salume), is made with lean meat taken from the head of the hog. This is then coarsely chopped, mixed with lard, pepper and spices and then stuffed into a natural casing. It is then flattened down (compressed), knotted with intermittent loops across, and pulled very tightly so as to form several squares, each attached to one another). Soppressata is aged for at least 40 days. This salame should be served rather soft, therefore, after 40 days, if soppressata is not consumed, it is kept under melted back fat. It is sliced by hand.