What is the difference between soppressa and salami? First of all, the size.
Normally, the Venetian soppressa is particularly large and starts at least from 1 kg. It has a thicker casing and must be aged longer precisely because of its larger diameter.
But be careful, there is also a difference between Soppressa and Soprèssa... it's not just a matter of a "p". The latter is only the Vicenza one. The Soprèssa Vicentina is PDO. Everything else is Venetian soppressa.
A cured meat that has a particular charm and is part of the ancient tradition of sausages of the Venetian and Venetian people. This one also has garlic in the mixture as the ancient Venetian tradition dictates.
€ 27.10
Description
What is the difference between soppressa and salami? First of all, the size. Normally, the Venetian soppressa is particularly large and starts at least from 1 kg. It has a thicker casing and must be aged longer precisely because of its larger diameter. But be careful, there is also a difference between Soppressa and Soprèssa... it's not just a matter of a "p". The latter is only the Vicenza one. The Soprèssa Vicentina is PDO. Everything else is Venetian soppressa. A cured meat that has a particular charm and is part of the ancient tradition of sausages of the Venetian and Venetian people. This one also has garlic in the mixture as the ancient Venetian tradition dictates.
Ingredients
Pork meat (parts of the neck, shoulder, belly, loin, and especially thigh), garlic, salt, spices (pepper), antioxidant (E300), preservatives (E252).
Allergens: none
Allergen-free
Nutritional Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
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