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The Classic Sopressa Veneta (on this page without garlic) from Salumificio Freoni Danzi is a cured meat product made from pure Italian pork, stuffed into a natural casing and hand-tied with twine. Its high quality is recognized 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 pleasant and delicate, offering an intensely cured flavour that is savoury but not salty. Sopressa Veneta: 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 types of soppressa typical of southern Italy. It is made from the finest parts of the pig, traditionally processed separately: coppa, shoulder, pancetta, loin and leg. Every Venetian province has its own Sopressa; its origins appear to lie in the Vicentino area, and the differences between provincial productions concern the varying use of wine in the mixture. The secret behind a quality Sopressa is the ability to stuff it without leaving gaps: in the past, masters did this by hand, whereas today machines ensure uniform stuffing.
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The Classic Sopressa Veneta (on this page without garlic) from Salumificio Freoni Danzi is a cured meat product made from pure Italian pork, stuffed into a natural casing and hand-tied with twine. Its high quality is recognized 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 pleasant and delicate, offering an intensely cured flavour that is savoury but not salty. Sopressa Veneta: 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 types of soppressa typical of southern Italy. It is made from the finest parts of the pig, traditionally processed separately: coppa, shoulder, pancetta, loin and leg. Every Venetian province has its own Sopressa; its origins appear to lie in the Vicentino area, and the differences between provincial productions concern the varying use of wine in the mixture. The secret behind a quality Sopressa is the ability to stuff it without leaving gaps: in the past, masters did this by hand, whereas today machines ensure uniform stuffing.
