€ 27,10 for Intero 1kg ca.
What is the difference between soppressa and salami? First of all, the size. Normally, the Venetian soppressa is particularly large, weighing about 1 kg. It has a thicker casing and must be aged longer due to its wider diameter.
But be careful, there is also a difference between Soppressa and Soprèssa... it's not just a matter of a "p". The latter refers only to the one from Vicenza. The Soprèssa Vicentina is DOP. Everything else is Venetian Soppressa. This is a cured meat that has a particular charm and is part of the ancient tradition of cured meats from the Venetian and Venetian people.
Carne di suino parti dell’ossocollo, spalla, pancetta, lombo e sopratutto coscia, sale, spezie (pepe), antiossidante (E300), conservanti (E252).
Allergeni: nessuno
Valori nutrizionali medi per 100g di prodotto
Energia: 413kcal / 1709kj
Grassi: 37g di cui saturi 15g
Carboidrati: 0g di cui zuccheri 0g
Proteine: 20g
Sale: 3,3g
The soppressa from La Casara is produced with wild-bred pigs that are owned. It has a greater softness compared to local salami and a particular creaminess on the palate. Well-spiced and generally particularly sweet. Excellent for snacks with fresh bread and a good glass of quality wine.
Soppressa was the most common cured meat in Venetian houses. It was also used as a welcome for guests. Excellent with a good sweet and sour giardiniera. To be paired with wines such as Bardolino, Valpolicella, Soave, and the classic of the classics from Verona and Vicenza: Lessini Durello Spumante.
€ 27,10
for Intero 1kg ca.
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Veneto
Sospressa Nostrana di Pork Whole
