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 involves a reduced percentage of fat. Tender, crumbly, and spreadable when fresh, it can be enjoyed in various ways during its maturation phases: with a slice of toasted bread or polenta, paired with a young red wine or, "as the ancients did", cut into slices 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 involves a reduced percentage of fat. Tender, crumbly, and spreadable when fresh, it can be enjoyed in various ways during its maturation phases: with a slice of toasted bread or polenta, paired with a young red wine or, "as the ancients did", cut into slices and quickly sautéed in a pan with fresh ricotta.
