A Ligurian speciality, Sopressata is also known as "testa in cassetta"Â which gives some indication of the part of the pig that is used to make this salume. Sopressata is made from cuts of tongue, rind, cheek meat and cartilage from the pig's head. "Testa"Â is the Italian for "Head"Â. The mixture is cooked in large cauldrons with bay and rosemary and then placed in moulds to set. When thinly sliced, all the individual cuts of meat should be visible, ranging from white to dark red.