€ 15,10 for Trancio S/V da 500g ca.
What is the difference between soppressa and salame? Firstly, the size. Normally, Veneto soppressa is particularly large and weighs at least 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 one from Vicenza. The Soprèssa Vicentina is DOP. Everything else is Veneto soppressa. It is a cured meat that has a particular charm and is part of the ancient tradition of cured meats from the people of Veneto and Venice.
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 owned by the farm. 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 served as a welcoming gesture for guests. Excellent with a good sweet and sour vegetable mix. To be paired with wines such as Bardolino, Valpolicella, Soave, and the classic of the classics from Verona and Vicenza: the Lessini Durello Sparkling.
€ 15,10
for Trancio S/V da 500g ca.
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Veneto
Sospressa Nostrana Pork 500g
