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Soppressata like granddad made

10/11/2012

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If you take the optional extension to our Advanced Salumi Course, we take you to the Rocchi’s Salumificio for another take on sausages, salami, soppressata and biroldo. Could there be yet another method? Yes! Gino Rocchi still uses his grandfather’s way of making soppressata — head cheese or brawn in English. He, his father and his uncle boil pigs’ heads, tongues and skin until they’re falling off the skulls. The meat falls apart by itself, but they slice the tongues and skin by hand. After seasoning it, they roll it up in a hemp cloth handwoven by Gino’s grandmother more than 70 years ago. The tying requires an ensemble of all three men with a rhythm you could dance to. Try it!
Then they dip it in the liquid the heads were boiled in and hang it up to drip. By the afternoon it’s ready for the fridge and in the morning — yummm!
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    Erica Jarman

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  • Home
  • About
    • About Us
    • Resources
  • Tours
    • Small Group Tours >
      • Celebrating Sardinia
      • Tuscan Heritage
      • Giants of Sardinia
      • Autumn in Tuscany
      • Tastes & Textiles: Woad & Wool
      • Tastes & Textiles: Hanging by a Thread
      • Tastes & Textiles: Wine to Dye For
      • Tastes & Textiles: Sea Silk in Sardinia
    • Tastes and Textiles
    • Day Adventures
  • Courses
    • Advanced Salumi Course Tuscany
    • Advanced Salumi Course Bologna-Parma
    • Art & Science of Gelato
    • Artisan Bread Course Tuscany
    • Theory & Practice of Italian Cheese
    • Mozzarella & its Cousins
    • Mozzarella Consultancy
    • Olive Oil Tree to Table
    • Truffle Course
  • Booking
    • Enquiry
    • Booking Conditions
    • Covid-19
  • What people say
  • Blogs
  • Contact