The humble Soppressa from Veneto

The Soppressa from Veneto

The humble Soppressa from Veneto . In the north- eastern part of the Italian peninsula you can find Veneto. The Serenissima Republic of Venice once covered the same territory of Veneto: one of the oldest republics in the world. All Veneto’s territory possesses a strong agricultural and industrial tradition. The wine and food give the contribution to the region to be well know.

The most typical salami of the area is the Soppressa, a large sausage that was consumed since the Middle Ages. It is a salami, with the skin made with beef entrails, and with a final diameter that varies from 10 to 20 centimetres and a weight from 2 to 8 kilograms.

The pork meat is carefully selected and minced. It has a fat mass that varies from 25 to 30% of the total, and is mixed with pepper, garlic and salt. The paste is forced into the beef’s entrails, expanding them. Then, before being hung to season, in an environment with a constant temperature of 16-20 degrees Celsius.

How to eat it

This sausage is found all year round in the main cities of Veneto (with few local variations). After slicing, it is eaten with white bread and a glass of red wine. Some people grill it and then eat it with vegetables and polenta. The Soppressa remains a simple food for farmers, but its tastes like heaven.

The outer skin is tightened with a string and then is drilled with tiny holes, to let it dry inside. The ageing process gives it a greyish-white colour, due to the mould which covers it. The seasoning lasts from 6 months to 3 years. It is then consumed after slicing it on a cutting board. The meat appears pinkish, with the characteristic irregular white marbling due to the component of fat.

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