I'd like regular ancestral cooking emails!
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 :-)