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Sopressa salami and cured meats from Vicenza
Stories, products and recipes
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This practical book gathers together numerous recipes combining tradition and culinary innovation.
Sopressa, a tasty salami from Vicenza, is considered to be one of the glories of the Veneto region and our province.
This publication is the latest in the "I Calieri" series of recipe books: the series, linked to typical products from our area and published by the Terra Ferma publishing house in collaboration with Vicenza Qualità, represents an important source of information on food and wine for lovers of good food and culinary traditions,.
The small volume brings together various recipes, giving unusual suggestions for serving this local salami with new ingredients and the best DOC wines from the province of Vicenza, along with curious anecdotes of an historic and cultural nature.
What is sopressa?
This Vicenza salami is famous not only for its unmistakably sweet and slightly peppery flavour, but also because it is left to hang for a period of up to two years.
It is prepared with the best pork – including shoulder, ham and neck – with particular attention for the temperature and degree of humidity, particularly important for the curing of the salami.
Tradition has it that the pig must be fed on chestnuts and potatoes, which contribute towards making sopressa even better.
In 1862 the so-called "mercuriali", the old price lists issues by Vicenza Chamber of Commerce, already included "salami and sopressa" among the different items, in contrast with the other provinces, which made no distinction between the two types of salami.
Furthermore, there are several bibliographical references demonstrating the existence of lively trading in salami products in the city of Vicenza and in farms in the province. |
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