Soppressata: Traditions and Aromas of Chianti and Cinta Senese
Soppressata is a typical Italian cured meat with ancient roots, prized for its intense and spicy flavor. It is a raw, fermented and cured sausage. Finely minced pork is seasoned with spices, black pepper and chili pepper before curing for up to several weeks.
It can be served and enjoyed alone as an appetizer, finely chopped and accompanied by cheese or bread, or it can be used to enrich dishes such as pasta, pizza or salads.
This variety of soppressata is closely linked to its territory: the Chianti region, a land of gastronomic delicacies and renowned fine wines.
The recipe and preparation of Soppressata del Chianti follow local culinary traditions, guaranteeing authentic taste and superior quality.
ONLY local producers and specialty stores can guarantee the authenticity and quality of a product like Soppressata del Chianti.
Elongated and cylindrical shape, a whitish patina on the outside; deep or dark red color.
Texture is dense but soft, with visible chunks of fat that give slices their classic appearance: when cut, there is a succulent, even texture, with well-distributed spices and fat.
Compared to other cured meats, soppressata is distinguished by its distinctive flavor and the use of chili pepper, which gives it a unique touch.
Compared to salami, for example, soppressata tends to be softer and spicier!
The Cinta Senese meat used in the preparation of soppressata gives the cured meat a rich, juicy flavor due to the breed's distinctive marbling and special nutrition. This leads to a balanced nutritional profile and a cured meat with unique and traditional flavors, enhancing the local tradition and artisanal production of the producer.
The Renieri family has been handing down a passion for quality meat from generation to generation since 1964. It has always produced artisanal Tuscan cured meats, with attention to the territory, breeding and production, enhancing the Cinta Senese pig breed.Blog by Passione Toscana
It can be served and enjoyed alone as an appetizer, finely chopped and accompanied by cheese or bread, or it can be used to enrich dishes such as pasta, pizza or salads.
Chianti Soppressata
This variety of soppressata is closely linked to its territory: the Chianti region, a land of gastronomic delicacies and renowned fine wines.
The recipe and preparation of Soppressata del Chianti follow local culinary traditions, guaranteeing authentic taste and superior quality.
- Soppressata del Chianti is prepared using selected pork, finely minced and well seasoned;
- The result is a flavor is intense and aromatic, due to the presence of spices such as pepper, chili pepper, garlic and other herbs typical of the Chianti area;
- It has a deep or dark red color to the eye, depending on the type of spices used and the length of aging;
- The texture is soft but firm, with a good presence of fat that gives the cured meat a rich and succulent flavor.
ONLY local producers and specialty stores can guarantee the authenticity and quality of a product like Soppressata del Chianti.
You can recognize it immediately by its characteristic marbled appearance.
Elongated and cylindrical shape, a whitish patina on the outside; deep or dark red color.
Texture is dense but soft, with visible chunks of fat that give slices their classic appearance: when cut, there is a succulent, even texture, with well-distributed spices and fat.
Compared to other cured meats, soppressata is distinguished by its distinctive flavor and the use of chili pepper, which gives it a unique touch.
Compared to salami, for example, soppressata tends to be softer and spicier!
Soppressata Cinta Senese Renieri
The Cinta Senese meat used in the preparation of soppressata gives the cured meat a rich, juicy flavor due to the breed's distinctive marbling and special nutrition. This leads to a balanced nutritional profile and a cured meat with unique and traditional flavors, enhancing the local tradition and artisanal production of the producer.
The Renieri family has been handing down a passion for quality meat from generation to generation since 1964. It has always produced artisanal Tuscan cured meats, with attention to the territory, breeding and production, enhancing the Cinta Senese pig breed.Blog by Passione Toscana
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