Testa in cassetta (Soppressata)

Testa in cassetta, also known as soppressata, is a traditional cured meat from the Liguria region of Italy. It is made from the head of a pig, which is boiled and then mixed with spices and herbs before being pressed into a rectangular mold and left to cure for several months. The resulting meat is dense and flavorful, with a slightly spicy kick.

Testa in cassetta can be found in many towns and communes throughout Liguria, including Genoa, La Spezia, and Savona. It is typically sold in specialty food shops and markets, such as the Mercato Orientale in Genoa or the Mercato del Pesce in La Spezia. Some popular brands of testa in cassetta include Salumificio Artigianale Gombitelli and Salumificio Val di Vara.

There are many ways to enjoy testa in cassetta, but one classic recipe is to serve it thinly sliced on a platter with other cured meats and cheeses. Another popular dish is to fry slices of testa in cassetta until crispy and serve them as a snack or appetizer.

Testa in cassetta has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government, which means that it is a traditional food product that is produced, processed, and prepared in a specific geographical area using traditional methods. To qualify for PAT recognition, testa in cassetta must meet the following specifications:

– It must be made from the head of a pig that is raised in Liguria.
– It must be cured for at least three months.
– It must be made using traditional methods and ingredients, including garlic, black pepper, and red pepper flakes.

Sources:
– “Testa in cassetta: la soppressata ligure.” Liguria Sapori. https://www.liguriasapori.it/testa-in-cassetta-la-soppressata-ligure/
– “Testa in cassetta.” Prodotti Tipici Liguri. https://www.prodottitipiciliguri.it/testa-in-cassetta/