{"id":4826,"date":"2025-12-05T15:36:36","date_gmt":"2025-12-05T14:36:36","guid":{"rendered":"https:\/\/salumeriadimontesansavino.it\/soprassata\/"},"modified":"2026-07-29T15:59:56","modified_gmt":"2026-07-29T13:59:56","slug":"soprassata","status":"publish","type":"page","link":"https:\/\/salumeriadimontesansavino.it\/en\/soprassata\/","title":{"rendered":"Soprassata"},"content":{"rendered":"\t\t
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Soprassata<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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A classic of the Tuscan peasant tradition: Soprassata is a cooked cured meat, obtained from pork parts<\/strong> such as head, tongue and rind, flavoured with salt, pepper, garlic and spices<\/strong>. After cooking, the mixture is pressed and bagged into a compact form. <\/p>

With a strong flavour, it is perfect to taste cold in thick slices with Tuscan bread, oil and vegetables preserved in oil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Traditional Tuscan cooked cured meat<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Various parts of Italian pork, cooked and flavoured<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Strong flavour and spicy aroma<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ideal for rustic appetisers<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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100% Italian meat<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Average nutritional values<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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(per 100 g of product)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Energy<\/span><\/div>
Fats<\/span><\/div>
of which saturated fatty acids<\/span><\/div>
Carbohydrates<\/span><\/div>
of which sugars<\/span><\/div>
Protein<\/span><\/div>
Salt<\/span><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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1443 KJ – 348 Kcal<\/strong><\/div>
30 g<\/span><\/strong><\/div>
10 g<\/span><\/strong><\/div>
0 g<\/span><\/strong><\/div>
0 g<\/span><\/strong><\/div>
19,6 g<\/span><\/strong><\/div>
2 g<\/span><\/strong><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCured Guanciale<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCured capocollo<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCured loin<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBreasola<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBresaola di Chianina da \"Ehite Veal of the Central Aennines\" PGI<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tRolled pancetta<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tLard seasoned with herbs<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tTuscan rigantino<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Soprassata A classic of the Tuscan peasant tradition: Soprassata is a cooked cured meat, obtained from pork parts such as head, tongue and rind, flavoured with salt, pepper, garlic and spices. After cooking, the mixture is pressed and bagged into a compact form. With a strong flavour, it is perfect to taste cold in thick […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4826","page","type-page","status-publish","hentry"],"yoast_head":"\nSoprassata - Monte San Savino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/salumeriadimontesansavino.it\/en\/soprassata\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soprassata - Monte San Savino\" \/>\n<meta property=\"og:description\" content=\"Soprassata A classic of the Tuscan peasant tradition: Soprassata is a cooked cured meat, obtained from pork parts such as head, tongue and rind, flavoured with salt, pepper, garlic and spices. 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