The Classic Sopressa Veneta, on this page without garlic, from Salumificio Freoni Danzi is a cured product made from pure Italian pork, stuffed in a natural casing and tied by hand with string. Its high quality is recognized by its firmness to the touch, which, together with its tenderness when sliced, allows it to melt on the palate. Indeed, Venetian salami should not be too hard to slice or to the palate, but should be pleasant and delicate so as to provide a taste with an intense cured perception, savoury but not salty. Sopressa Veneta: curiosities There are several pieces of evidence showing the ancient origin of Sopressa, a key cured meat in the culinary tradition of Veneto. The most important is certainly the one dating back to 1577, the year in which the painter Jacopo da Bassano created the painting “Christ in the House of Martha, Mary and Lazarus,” in which Lazarus is depicted cutting a cured sausage very similar to a Sopressa. Venetian Sopressa has only one p in its name, distinguishing it from other soppresse, typical of Southern Italy. It is made from the noble parts of the pig, which are traditionally processed separately: coppa, shoulder, pancetta, loin and leg. Every province in Veneto has its own Sopressa; its origins seem to be in the Vicenza area, and the differences among the various provincial productions lie in the different use of wine in the mixture. The secret behind a high-quality Sopressa is the ability to stuff it without leaving air pockets; masters in the past did this by hand, while today machines are used to ensure uniform stuffing.
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The Classic Sopressa Veneta, on this page without garlic, from Salumificio Freoni Danzi is a cured product made from pure Italian pork, stuffed in a natural casing and tied by hand with string. Its high quality is recognized by its firmness to the touch, which, together with its tenderness when sliced, allows it to melt on the palate. Indeed, Venetian salami should not be too hard to slice or to the palate, but should be pleasant and delicate so as to provide a taste with an intense cured perception, savoury but not salty. Sopressa Veneta: curiosities There are several pieces of evidence showing the ancient origin of Sopressa, a key cured meat in the culinary tradition of Veneto. The most important is certainly the one dating back to 1577, the year in which the painter Jacopo da Bassano created the painting “Christ in the House of Martha, Mary and Lazarus,” in which Lazarus is depicted cutting a cured sausage very similar to a Sopressa. Venetian Sopressa has only one p in its name, distinguishing it from other soppresse, typical of Southern Italy. It is made from the noble parts of the pig, which are traditionally processed separately: coppa, shoulder, pancetta, loin and leg. Every province in Veneto has its own Sopressa; its origins seem to be in the Vicenza area, and the differences among the various provincial productions lie in the different use of wine in the mixture. The secret behind a high-quality Sopressa is the ability to stuff it without leaving air pockets; masters in the past did this by hand, while today machines are used to ensure uniform stuffing.
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