Soppresata toscana

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There are two types of Soppresata: an uncured salami, native to Tuscany and Liguria, and a cured dry sausage typical of Basilicata, Apulia and Calabria.

Soppressata (brawn) is made using pork or boar meat, lard, salt, black pepper, cloves, vinegar and grappa. Grappa is a typical Italian a brandy distilled from the fermented residue of grapes after they have been pressed in winemaking.

Soppressata

Photo credits: 4shared, Salumeria Franchi

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