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head cheese, brawn

Usually seen as coppa di testa or testa in cassetta.

Boil a pig's head for four hours, scoop out all the edible bits, chop them fine and dump in a mold with gelatine. The Italian version is a little less gelatinous and strange than you see elsewhere in Europe and America; other pork cuts may be added.

Tuscans, deviously, sometimes call their head cheese sopressata. In Sicily it's suzzu. The testa in cassetta di Gavi (Piedmont), is made from pig’s head (boiled and made into a paste) with finally minced tongue, lean meat and beef heart, mixed with chilli pepper, spices, pine nuts and rums and stuffed in a cow's intestine. In the Ark of Taste.

Text © Dana Facaros and Michael Pauls

Images by: gigisalumifio