History, tradition and territory
Its production process takes place just in Vicenza province area, in the zone surrounded by “Piccole Dolomiti”, “Altopiano di Asiago” and “Colli Berici”. Soprèssa Vicentina PDO is characterised by the deep and stable connection with its territory. This connection is testified by this cold cut central role in Vicenza gastronomic traditions, in fact, Soprèssa is among the ingredients of numerous recipes. In 1862 price lists given off by the Vicenza Chamber of Commerce pointed out the distinction between salami and soppressa.
For Soprèssa Vicentina PDO the finest pork meat cuts are used: hams, shoulder, neck, belly, throat fat, and loin. These meats are processed with little salt and natural flavouring such as pepper, cinnamon, cloves, nutmegs, rosemary and, sometimes, garlic. This paste is put in natural casings. Draining and drying stages follow. The seasoning of at least 60 days and the dry and ventilated give this cold cut the characteristic sweet and delicate taste.