Description
Soprèssa Vicentina PDO is a medium-grained stuffed charcuterie product, obtained exclusively from pig meat originating from the Large White, Italian Landrace and Duroc breeds. born and reared in the Province of Vicenza.
Production Area
The production area of Soprèssa Vicentina PDO is within the entire territory of the Province of Vicenza, in the Veneto region. The pigs used for production must come from pig farms located within the Province of Vicenza.
Production Method
Soprèssa Vicentina PDO is processed in a traditional way, starting from the half-carcass, of which all the suitable parts are used, in particular the prime cuts such as the leg, coppa, shoulder, bacon, throat fat and loin, which are chilled for 24 hours before proceeding with the processing. The meat is then deboned, cleaned and the sinews are removed. The selected cuts are minced in a mincer with holes of diameters between 6 and 7 mm, to obtain a medium grain. Salt and pepper, previously mixed with the traditional "consa" – a mix of cinnamon, cloves, rosemary and sometimes garlic – are added to the mince, and the mixture is mixed thoroughly so that the fat blends into the lean meat to the point of the “smelmatura” (melting). The mixture is then inserted into natural beef casings with a minimum diameter of 8 cm. The product is then tied with colourless string both vertically and horizontally. It is then left to drip for 12 hours at a temperature between 20-24°C; it is left to dry for 4-5 days and then cured for varying periods of time, depending on the size (ranging from minimum of 60 days for products weighing between 1-1.5 kg, to a minimum of 120 days for products weighing between 3.5-8 kg).
Appearance and Flavour
Soprèssa Vicentina PDO has a cylindrical shape, with a length varying from 15-20 cm to 40-50 cm and a minimum diameter of 8 cm. The exterior surface is covered with a light coating that develops naturally during the curing process. The meat is compact but soft. The slice is pinkish-red to red in colour and medium-grained. It has a spicy aroma, at times with a fragrance of aromatic herbs, with or without garlic. The flavour is delicate, slightly sweet and peppered, or garlicky.
History
Soprèssa Vicentina PDO is produced throughout the Province of Vicenza and especially in the area between the Small Dolomites and the hills around Vicenza, and is therefore characterised by its deep and solid link with its terroir of origin. Between 1576-1577, the painter Jacopo Da Ponte depicted this product in his painting Christ in the house of Martha, Mary and Lazarus. Since the mid-twentieth century, there have been many farmers’ festivals dedicated to this product. From a production viewpoint, Soprèssa Vicentina PDO is obtained following the traditional methods passed down through generations of local farmers.
Gastronomy
Traditionally Soprèssa Vicentina PDO is hung from the ceiling in a cool dry place, where it keeps for at least 12 months. Once sliced, after removing the casing, it is best kept on the bottom shelf of the refrigerator, wrapped in a cloth and with the cut end covered in cling film. Raw Soprèssa Vicentina PDO is excellent as a starter, served with pickles and melba toast. It can be cut thickly and lightly grilled, then served with Asiago PDO cheese and toasted polenta. It also goes well with cooked vegetables: spinach, chard, pisacan (dandelion) and ravisse (turnip leaves).
Marketing
The product is marketed as Soprèssa Vicentina PDO. It is sold in individual pieces, packaged, whole, in pieces or sliced.
Distinctive Features
The sweet and delicate flavour of Soprèssa Vicentina PDO is given to the area’s dry and windy mountain pedoclimate, which permits a limited use of salt.
