Friday, April 13, 2012
Our culinary journey into the Tuscan Romagna from a sausage: the Soppressata.
It is also known as Testa in Cassetta or Capofreddo and is obtained by boiling together the head, tongue and other waste parts of the pork neck, previously cleaned and soaked in water for at least 24 hours.
Once cooked, bones are removed and everything is cut roughly in pieces. Salt, pepper, rosemary and garlic are added to the dough, which is carefully blended, wrapped and let to cool for about a day.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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