Testa in cassetta

Testa in cassetta – Rainer Zenz CC BY-SA 3.0

From Wikipedia, the free encyclopedia.

The ingredients used are the offal of the pig (head, tongue, muscle, heart) coarsely chopped and cooked for a long time in salted water, all combined with a curing mixture of salt, pepper, cinnamon, coriander, cloves, nutmeg, chili pepper, pine nuts and a touch of rum, the whole is then stuffed into the gut blind beef. In Lunigiana, the testa in Cassetta, once cooked, is wrapped in a clean cloth, which, once compressed with a weight, allows the cooking liquid and the fatty part to filter through the fibers of the cloth as it cools down; at the time of use the testa in Cassetta is cut into thin slices and can be used to stuff sandwiches or served on a plate together with pickles or vegetables in oil.

Head in the cassette is spread in many variants globally; similar dishes to head in the cassette are English headcheese or brawn and Romanian tobă.
The testa in Cassetta of Gavi, a village in the Ligurian Apennines, is a “Slow Food Presidium.”

Regional Recipe from Piedmont, Liguria, Tuscany, Sardinia, Latium, Umbria, Marche
Testa in Cassetta is a typical Piedmont product, Liguria, Tuscany, and Sardinia; in Lazio, Umbria, and Marche, it is produced and consumed under the name of coppa.