Soprèssa Vicentina is one of the most sought after and tasted typical products of the Veneto Region, an excellence that further enhances the province of Vicenza. This typical traditional salami was the first to obtain the D.O.P. that is, Denomination of Controlled Origin, a trademark attributed by the European Union to foods whose peculiar quality characteristics depend exclusively on the territory in which they were produced.
It is a quality sausage, strongly linked to the territory, an expression of local peasant culture and traditions. The best cuts of the pig are used to make the soprèssa, following a production process of traditional processing, which has been handed down for centuries in the Vicenza area.
After being minced, the meats are mixed with salt, pepper and "consa", that is a mixture of cinnamon, cloves and rosemary. Subsequently we move on to the bagging, where the meats are inserted in a natural casing and, finally, it ends with an immersion in a tub of hot water, where it is processed and modeled.
Once the processing is over, Soprèssa Vicentina is tied with hemp twine and left to mature for a period that varies, according to size, from two to four months. The maturation period is very important and occurs first in a not too cold and dry environment and, later, in a more humid environment.
During the seasoning, its external color changes from whitish and a light gray. When cut, its meat is red in color tending to pink and its flavor will be delicate and unmistakable. To be eaten preferably with fresh bread, or accompanied with aged cheeses or two tablespoons of hot polenta and mushrooms.
Above all emerge the numerous Palladian villas and the sumptuous palaces.
