€ 15,00 for Trancio S/V da 500g ca.
What is the difference between soppressa and salami? First of all, the size.
Typically, soppressa veneta is particularly large and weighs at least 1kg. It has a thicker casing and must be aged longer due to 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 that from Vicenza. The Soprèssa Vicentina is DOP. Everything else is Soppressa veneta.
A cured meat that has a special charm and is part of the ancient tradition of the cured meats of the Venetian and Venetian people. This also contains garlic in the mixture as per the ancient Venetian tradition.
Carne di suino (parti dell’ossocollo, spalla, pancetta, lombo e sopratutto coscia), aglio, 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 of their own.
It has a greater softness compared to local salami and a particular creaminess on the palate. Well seasoned and generally particularly sweet.
Excellent for snacks with fresh bread and a good glass of fine wine. Soppressa was the most common cold cut in Venetian homes. It was also used for welcoming guests. Great with a good sweet and sour giardiniera.
To be paired with wines such as Bardolino, Valpolicella, Soave, and the classic of classics from Verona and Vicenza: Lessini Durello Spumante.
€ 15,00
for Trancio S/V da 500g ca.
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Veneto
Sospressa Nostrana pork with garlic 500g
