The Classic Sopressa Veneta (on this page without garlic) from the Salumificio Freoni Danzi is a cured product made from pure Italian pork, stuffed in a natural casing and manually tied with twine. Its high quality is recognized by the firmness to the touch which, combined with the tenderness when cut, allows it to melt in the mouth. The Veneto salami should not present a high hardness when cut and in the mouth but must be pleasant and delicate to ensure an intense perception of cured flavor, savory but not salty. Sopressa Veneta: curiosity There are several testimonies that demonstrate the ancient origin of Sopressa, a key salami of Veneto's culinary tradition. The most important one certainly dates back to 1577, the year when the painter Jacopo da Bassano created the painting "Christ in the House of Martha, Mary and Lazarus" in which Lazarus is depicted while cutting a salami very similar to a Sopressa. The Sopressa veneta has only one p in its name, which distinguishes it from other soppresse typical of Southern Italy. It is obtained from the noble parts of the pig, which are traditionally processed separately: capicola, shoulder, pancetta, loin, and leg. Each province of Veneto has its own Sopressa, its origins seem to be in the Vicentino 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 without leaving air pockets; the masters of the past used to do it by hand, while today machines are used to ensure a uniform stuffing.
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The Classic Sopressa Veneta (on this page without garlic) from the Salumificio Freoni Danzi is a cured product made from pure Italian pork, stuffed in a natural casing and manually tied with twine. Its high quality is recognized by the firmness to the touch which, combined with the tenderness when cut, allows it to melt in the mouth. The Veneto salami should not present a high hardness when cut and in the mouth but must be pleasant and delicate to ensure an intense perception of cured flavor, savory but not salty. Sopressa Veneta: curiosity There are several testimonies that demonstrate the ancient origin of Sopressa, a key salami of Veneto's culinary tradition. The most important one certainly dates back to 1577, the year when the painter Jacopo da Bassano created the painting "Christ in the House of Martha, Mary and Lazarus" in which Lazarus is depicted while cutting a salami very similar to a Sopressa. The Sopressa veneta has only one p in its name, which distinguishes it from other soppresse typical of Southern Italy. It is obtained from the noble parts of the pig, which are traditionally processed separately: capicola, shoulder, pancetta, loin, and leg. Each province of Veneto has its own Sopressa, its origins seem to be in the Vicentino 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 without leaving air pockets; the masters of the past used to do it by hand, while today machines are used to ensure a uniform stuffing.
