Suzanne's blog

SOPRESSA (Venetian Salami) - PURPOSE

Every year between November and February, the tradition to “far xo el porseo” (referring to the preparation of pork meat in Venetian dialect), still continues. At that time, pancetta, coppa and sopressa are prepared for drying, an authentic patrimony to food, and an expression of regional culture in the constant search for the purity of what we consume.

Sopressa, in particular, continues to be an important element in the gastronomy of the Venetian farmer due not only to its nutritive value but also to the fact that it is tasty and being aged, is easily digestible. What was once the only means to preserve meat, over the centuries has become a deep-rooted tradition, and one that promises to endure for the centuries to come.

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