Soppressa dello Schioppo is a classic cured meat from the Venetian tradition made according to a recipe passed down from generation to generation by the Benedetti family, which requires a reduced percentage of fat. Tender, crumbly, spreadable when fresh, it can be enjoyed in various ways at different stages of its maturation: with a slice of toasted bread or polenta paired with a young red wine or, "as the ancients did," sliced and quickly sautéed in a pan with fresh ricotta.
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Soppressa dello Schioppo is a classic cured meat from the Venetian tradition made according to a recipe passed down from generation to generation by the Benedetti family, which requires a reduced percentage of fat. Tender, crumbly, spreadable when fresh, it can be enjoyed in various ways at different stages of its maturation: with a slice of toasted bread or polenta paired with a young red wine or, "as the ancients did," sliced and quickly sautéed in a pan with fresh ricotta.
