Soppressata (capocchia, copa di testa, head sausage)

Soppressata, a pressed Italian sausage, is made with lean meat taken from the pig’s head that is coarsely chopped, mixed with lard, and then stuffed into a natural casing. The most famous version comes from Siena and is flavored with coriander, black pepper, nutmeg, cloves, and cinnamon. It is compressed, knotted, pulled very tightly, and aged for at least 40 days. It is stored under melted back fat and is sliced by hand. Friuli-style soppressata is quite large and tart. Often, homemade soppressata is hand-tied and uneven in shape.

from Quirk Books: