Salame Sopressa Veneta without garlic whole 2.8kg

The Classic Sopressa Veneta (without garlic on this page) from Salumificio Freoni Danzi is a seasoned product made from pure Italian pork, stuffed into a natural casing and manually tied with a string. Its high quality is recognized by its compactness to the touch, which, combined with its softness when cut, allows it to melt in the mouth. The Veneto salami should not be excessively hard when cut or on the palate but should be pleasant and delicate to ensure a taste of intense aged perception, savory but not salty. Sopressa Veneta: curiosities There are several testimonies that demonstrate the ancient origin of Sopressa, a key salami in the Venetian culinary tradition. 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 sausage very similar to a Sopressa. The Sopressa veneta 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: neck, shoulder, belly, loin, and thigh. Each province in Veneto has its own Sopressa, its origins seem to be in the Vicenza area, and the differences between 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 gaps; the masters of the past did it by hand, but today machines are used to ensure uniform stuffing.