Soprèssa Vicentina Salami P.D.O.

Description

Soprèssa Vicentina PDO is a medium-grained stuffed charcuterie product, obtained exclusively from pork originating from Italian Large White, Landrace and Duroc breeds born and reared in the Province of Vicenza.

Production Method

The prime cuts of the animal - shoulder, leg, coppa, underbelly, gullet fat and loin - are left to refrigerate for 24 hours before processing.
The meat is then deboned, cleaned and the sinews are removed. The selected cuts are minced in a mincing machine with holes of diameters between 6 and 7 mm.
Salt, pepper and the traditional consa, a mix of cinnamon, cloves, rosemary and sometimes garlic, are added to the mincemeat, which has been brought to a temperature of between 3 and 6°C.
The ingredients are amalgamated so that the fat mixes with the lean meat to the point of melting. The paste is then inserted into natural casings with a minimum diameter of 8 cm.
The casings are left to drip for 12 hours at a temperature between 20-24°C; they are dried for 4-5 days and then cured for varying periods of time, depending on the size (minimum 60 days for products weighing between 1-1.5 kg, minimum 120 days for products weighing between 3.5-8 kg).

 

Appearance and Flavour

Soprèssa Vicentina PDO has a cylindrical shape, with a length varying from 15-20 cm to 40-50 cm and a minimum diameter of 8 cm.
The exterior surface is covered with a light coating that develops naturally during the curing process. The meat is compact but soft.
The slice is pinkish-red to red in colour and medium-grained. The spicy aroma sometimes has a fragrance of aromatic herbs, with or without garlic.
The flavour is delicate, slightly sweet and peppered or laced with garlic.

Gastronomy

Traditionally Soprèssa Vicentina PDO keeps well hung from the ceiling in a cool dry place, where it can stay for at least 12 months.
Once sliced, after removing the casing, it is advisable to keep it on the bottom shelf of the fridge, wrapped in a cloth and with the cut end covered in cling film.
Soprèssa Vicentina PDO is excellent when eaten raw with pickles and wood oven-baked “fette biscottate” (a biscuit-like hard bread).
Cut thickly and lightly grilled it can be served with Asiago PDO cheese and toasted polenta. It also goes well with cooked vegetables: spinach, chard, pisacan (dandelion) and ravisse (turnip leaves).

Marketing

The product is marketed as Soprèssa Vicentina PDO. It is sold year-round, whole, in pieces or sliced, unpacked or packaged.

Distinctive Features

The sweet and delicate flavour of Soprèssa Vicentina PDO is given to the dry and windy mountain pedoclimate, which permits a limited use of salt.

History

Soprèssa Vicentina PDO, produced throughout the Province of Vicenza and particularly in the area between the Small Dolomites and the hills around Vicenza, is characterised by its deep and solid link with its terroir of origin. In 1577, the painter Jacopo Da Ponte depicted this product in his painting Christ in the house of Martha, Mary and Lazarus.
Since the middle of the last century, many farmers’ festivals have been dedicated to this product. From a production viewpoint,
Soprèssa Vicentina PDO is obtained following the traditional methods passed down through generations of local farmers.

Production Area

The production area of Soprèssa Vicentina PDO is within the entire territory of the Province of Vicenza, in the Veneto region. The pigs used for production must come from pig farms located within the territory of the Province of Vicenza.

Operators: 8
Production(KG): 80.503
Turnover(MLN€): 0,68

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