Description

The history of the Sopressa Vicentina In the Province of Vicenza the Sopressa has ancient roots, which extend from the Pasubio valleys to the Small Dolomites, from the Asiago plateau to the Berici hills. The Sopressa Vicenza boasts a long tradition and was the first, and so far the only one in Veneto, to obtain the Protected Designation of Origin from the European Union, normally indicated by the acronym DOP. The goodness of this preparation, which distinguishes it from similar products, is due to the strong tradition, which leads to using the best cuts of pigs, reared exclusively in the Province of Vicenza. It has only one p in the name that distinguishes it from the other suppressed ones, typical of Southern Italy. The Venetian Soprèssa is a large salami with an arched shape, which reaches over 3 kilos in weight and 2 years of seasoning. It is prepared with the so-called noble parts of the pig, those that are often processed separately: coppa, thigh, shoulder, bacon, loin, throat. Traditionally it is the salami “of the party”, but it takes by the throat all year round: given the size of the slice, 10-11 centimeters wide, a thick slice is enough to make a super sandwich. Each Venetian province has its own ingredients The origin of soprèssa seems to be in the Vicentino area, in the Valli del Pasubio area, where the salami festival has been held in August for over 50 years. In this province the Venetian soprèssa has obtained the DOP. From here the production also extended to the provinces of Verona, Treviso, Padua and Rovigo. The difference between the various areas of the Veneto is the use of wine in the dough. Nothing or almost nothing for Vicenza, Valpolicella and Amarone for Verona, white wine, usually Glera, for Treviso and other grape varieties for the remaining provinces. To flavor the meats, in addition to salt and pepper, garlic is added, but it is not mandatory, plus other spices whose mixture is a bit of a secret of each manufacturer.

Important information

Ingredients
Pork, salt, dextrose, sucrose, spices, aromatic plants. Antioxidants: E301. Preservatives: E250, E252.

Indications
If loose: Store in a cool and dry place. If vacuum packed: Store in the fridge at 0 ° / 6 ° C. Do not pierce the package. In case of vacuum loss, remove from the packaging and use by the date indicated on the product. If in a protective atmosphere: Store in the fridge at 0 ° / 6 ° C. Do not pierce the package. In case of opening, remove from the package and use by the date indicated on the product.

Warnings
The secret of a good sausage The name could derive from the Latin verb supprimere, meant as compact. The real art for the success of salamis is in fact that of stuffing without leaving gaps. Once it was done by hand, today it is done with machines that work under vacuum, ensuring a uniform stuffing. Meat and fat are minced together and this, thanks to the fair percentage of fat (up to 40 percent) combined with the large caliber, allows a good softness of the salami even if well seasoned. Until the right seasoning The mixture is stuffed into the casing of veal or adult bovine. The binding is by hand, the cured meats are left to dry for a week and finally pass to seasoning. There are those who love it fresh and those aged. It takes about six months for pieces of one and a half kilograms, at least nine for those of three kilos, but the aging of the Venetian sòpressa can take up to 2 years. The slow strings indicate that the salami has shrunk as it matures, while the mold appearing on the skin should be light gray or brownish gray: it denotes that the soprèssa has been protected from light and has developed the right microorganisms for aging. How to recognize Venetian Soprèssa When sliced, the color of the slice is dark pink, with no clear divisions between meat and fat. The slices should be cut at least half a centimeter, otherwise they break. To enjoy it at its best In addition to the different seasoning, there are two variants of the salami: the Venetian Soprèssa with ossocollo (coppa) and the one with fillet. In this case the cured meat paste wraps the whole piece of muscle, which is salted and flavored before being stuffed. In addition to enjoying it on bread, the soprèssa is traditionally sautéed in a pan with a sprinkling of vinegar and accompanied with polenta; it is more suitable for this type of recipe if slightly seasoned.

Manufacturers can change the composition of their products. Therefore, the product packaging may contain different information than what is shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.