Sopressa Vicentina DOP
Sopressa Vicentina DOP
After reaching its final shape, sopressa is hung onto wooden beams to drip-dry and aged in a well-ventilated interior with regulated temperature and humidity.Sopressa Vicentina with polenta.
29/05/2017

Sopressa Vicentina DOP


Recipient of a Protected Designation of Origin (DOP), Sopressa Vicentina is a luncheon meat which is a true delight for the palate of food connoisseurs.

Sopressa Vicentina
Sopressa Vicentina is an expression of the unique history and culture of the territory. It is a luncheon meat that can still surprise with an extraordinarily balance flavour, regardless of its mouldy aspect, which is a result of slow ageing. Its fragrance is full, round and complete. Its texture is compact, but soft. It slices easily, without falling to pieces. Its colour is ruby red, with a purplish hue. White fatty parts provide the distinctive tenderness. Sopressa Vicentina was the first of the kind to receive such name, as mentioned in a Vicentine inventory of 1777.

Production Guidelines of Sopressa Vicentina DOP
Sopressa is made with pork meat, obtained from heavy pigs which must weigh at least 130kg, although they generally exceed 170-180kg. The pig must have been born, reared and prepared within the boundaries of the province of Vicenza, which are also the boundaries for meat processing and maturing. The short supply chain guarantees the traceability and quality of Sopressa, which utilises primal cuts, like jowl and spare rib fat, pork belly, loin, ham and shoulder.

The make of Sopressa Vicentina DOP
The meat is coarsely ground and kneaded with salt, pepper, cinnamon, clove, nutmeg, rosemary and garlic. The meat paste is cased in pig intestines, removing the extra air and pricking the casing with the so-called “spunciarola”, a sort of pestle with spikes. The casing is subsequently tied with a string, once lengthwise and repeatedly across. At which point, sopressa has reached its final shape and is hung onto wooden beams to drip-dry. It is aged in a well-ventilated interior with adjusted temperature and humidity. The final product can be stored for a long time. The aging period varies depending on the size, usually 2 months for 1-1.5 kg pieces, 4 months for the pieces exceeding 3.5 kg.






After reaching its final shape, sopressa is hung onto wooden beams to drip-dry and aged in a well-ventilated interior with regulated temperature and humidity.Sopressa Vicentina with polenta.

Articles in same category