Whole Venetian Sopressa Salami without Garlic 2.8kg

Description

The Classic Venetian Sopressa (without garlic on this page) from Salumificio Freoni Danzi is a cured product made from pure Italian pork, stuffed into a natural casing and manually tied with twine. Its high quality is recognizable by its firmness to the touch, which, combined with its softness when sliced, allows it to melt on the palate. Venetian salami should not be excessively hard when sliced or eaten, but should be pleasant and delicate, ensuring an intensely perceived cured flavor that is savory but not salty. Venetian Sopressa: interesting facts Several accounts demonstrate the ancient origins of Sopressa, a cornerstone of Venetian culinary tradition. The most important certainly dates back to 1577, when the painter Jacopo da Bassano created the painting “Christ in the House of Martha, Mary and Lazarus,” in which Lazarus is depicted cutting a sausage very similar to 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 cuts of pork that were traditionally processed separately: coppa, shoulder, pancetta, loin and leg. Each Venetian province has its own Sopressa. Its origins seem to lie 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 quality Sopressa is the ability to stuff it without leaving air pockets. In the past, master craftsmen did this by hand; today, machinery is used to ensure uniform stuffing.