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Home » Instagram » This is soppressata toscana. It is made with ‘waste’; the parts of a pig which, these days, most people don’t eat. It came to us from Francesca, who runs the organic farm up the hill with her husband. . It tastes delicious. . I adore the fact that I live in a place where nose-to-tail traditions are very much alive. . And I want to learn how to make this :-)
Instagram

This is soppressata toscana. It is made with ‘waste’; the parts of a pig which, these days, most people don’t eat. It came to us from Francesca, who runs the organic farm up the hill with her husband. . It tastes delicious. . I adore the fact that I live in a place where nose-to-tail traditions are very much alive. . And I want to learn how to make this :-)

June 17, 2020 by Ali

Tags:ancestralfood cintasinese localfood nosetotail salume soppressata soppressatatoscana soprassata wapf westonaprice zerowaste
Previous PostThe crust. Is it the best bit? Or is it the place where the juicy topping meets the dough? Or maybe the crispy bottom?! . All of those places on the wholegrain spelt sourdough pizza I make are gooood. . What’s your favourite bit?
Next PostAre you up for cooking bread lasagna with me this month? It’s such a good dish for using up left-over meat and/or veg and end-of-the-loaf bread. . The recipe that’ll guide you through is linked in my profile.

Recent Posts

  • What’s your favourite grain? . I think mine are oats. It’s that creaminess they create. I guess it comes from their higher-than-normal fat content. . And I love to ferment oats. This picture is of a fermented oat bake – I fermented the freshly-rolled oats overnight and then mixed with eggs and cheese before baking. I want to try this again and add some bacon and onions, as well as herb-it-up! . Check my story today for more fermented oats goodness.
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