Traditional Tuscan soprassata sliced and served

Recipe Overview

Tuscan Soprassata, also known as Soppressata Fiorentina, is one of Florence’s ancient cold cuts. It is traditionally prepared with pork head cuts, tongue, and ears, slowly cooked with vegetables and aromatics, then bound naturally with the gelatin-rich broth. No preservatives are needed — just skill, pressure, time, and cold storage.

Chef Notes

The quality of the broth is essential. The natural gelatin from the pork head and skin gives the final terrine its clean slice and traditional texture.

Connected Experience

This recipe connects to heritage Tuscan menus, salumi boards, garde manger prep, live inventory, wine pairing, and searchable metadata.

Ingredients

Pork head cuts, tongue, and ears
White onion
Carrots
Celery
Bay leaves
Black peppercorns
Garlic
Italian parsley
Lemon or orange zest
Crushed chili pepper
Sea salt
Natural gelatin-rich pork broth from the cooking liquid

Preparation

Place pork head cuts, tongue, and ears in a large pot with onion, carrots, celery, bay leaves, black peppercorns, and sea salt.
Cover with water and simmer slowly until the meat is tender and the broth becomes rich in natural gelatin.
Remove the pork pieces and allow them to cool just enough to handle.
Roughly chop the cooked pork while still warm.
Finely chop garlic and Italian parsley.
Mix the pork with garlic, parsley, citrus zest, crushed chili pepper, and seasoning.
Add enough warm gelatin broth to bind the mixture.
Press tightly into a mold or terrine form.
Wrap and press under weight.
Refrigerate overnight until fully set.
Slice thin or thick depending on service style.