The Sopressa of Vicenza, a cured meat that is considered to be noble

Winter is the season in which peasant families traditionally dedicated themselves to the process of trasforming the pork into excellent sausages. Among the most typical products of Veneto, for taste and particularity, we certainly find the Sopressa Vicentina. The story starts from afar and finds its roots already in the Renaissance: traces of it can be found in numerous documents, furthermore Jacopo da Bassano has even portrayed it on the table “Cristo in casa di Marta Maria e Lazzaro”, in its traditional cylindrical shape.

You can find the Sopressa in a large Vicenza area: from the Asiago plateau to the Pasubio valleys, where festivals are also historically held. You will easily fall in love with the balanced flavor of this salami, which combines the leanest parts with the richest in fat. For the production of Sopressa Vicentina Dop the noblest parts are chosen and not the waste as is the case for other types of production. For this you will feel a very intense taste and an inviting and delicate flavor between sweet and peppery, due to the combination of parts such as the shoulders, the “coppa”, loin, bacon, throat fat and thigh. Everything is expertly mixed with salt, pepper and various spices before being dressed with its film and left to mature. Are you already imagining its scent?

The Sopressa Vicentina has multiple uses in the kitchen: the simplest - and perhaps the most loved - is to slice it and eat it with homemade bread. Once you start, you would never stop! Otherwise one of the tastiest and most classic dishes for those who spend the winter in the Vicenza valleys is certainly the polenta tradition, strictly made with Marano corn flour, garnished with mushrooms and, of course, the Sopressa. It can also be cut into thick slices that are cooked on the grill.

Are you hungry after reading this postblog? Well then, it is time to have a nice slice of Sopressa.


A land to discover:


Food and wine: Polenta, mushrooms and Sopressa at the winter table with a glass of Cabernet.

History: A centuries-old tradition also immortalized in Renaissance paintings.

Territory: From Asiago to the Pasubio Valleys, a specialty that embraces the whole province.