The exquisitely rural philosophy according to which "the only part of a pig that you can't eat is its squeal" is confirmed perfectly by Buristo and Soppressa-ta, both products that are created using the less noble cuts of pork.
But it is precisely the traditional recipe, handed down through generations of skilled farmers, that now makes them such a sought-after delicacy, the result of know-ledge and a tradition that has slowly been abandoned.
Another member of this category is the much more recent recipe for delicious Chicken Galantine.
Obtained from the so-called “friccioli” (fried meat trimmings not used in other products) added to rind boiled in water. The mixture is then seasoned with salt and spices and a small amount of blood to give it its typical colour. Packed in “muletta” casing it is boiled again in water. Excellent appetiser served on a slice of hot bread.
1 kg average
Obtained by filling a boned chicken with a mixture of beef and pork and ingredients such as cooked ham, prosciutto, mortadella, carrots and pistachios. It is then cooked slowly in water. The product is eaten cold and is excellent on summer days with a Russian salad or seasonal vegetables served raw or cooked.
4 kg average
Soppressata in jute
Finely chopped head meat seasoned with salt and flavourings packed in a lined bag made of jute and tied by hand. Excellent served directly as an antipasto or ““carpaccio”, finely sliced with a drizzle of oil, lemon and chopped parsley.
20 kg average
Soppressata in tenotex
Differs from Soppressata in jute only in terms of casing, which, in this case, is made of a material called Tenotex, and its smaller size.
10 kg average