Tuscan Soppressata, is made from the leftover parts of the pig. The head is boiled for a few hours and when cooked, it is picked of both meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing. The cooking liquid is poured in to cover the mixture and it is then hung and the cooking liquid (high in gelatin) thickens to bind everything together. Similar to the English brawn.
Shelf life: approx 3 months +