he Sopressa Vicentina is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes.
The outer layer of the salami has a light patina and is formed naturally as the salami is aged. Its flesh is compact, yet tender. When sliced, its color is slightly opaque and it has a medium-large grain in which the meaty and fatty parts are not easily distinguished. It has a spicy scent and, in some cases, a fragrance of herbs. It has a delicate, slightly sweet taste with hints of pepper or garlic.
The Sopressa Vicentina is firmly anchored to the culinary traditions of the province of Vicenza, in Veneto, and is used in many of this region’s traditional recipes.
Since the 1950s, several annual farmers’ fairs have been dedicated to the Sopressa Vicentina, the most famous of which is the fair held at Valli del Pasubio in the second week of August.
The Sopressa Vicentina is still produced in the small slaughterhouses dotting the territory of Vicenza, following ancient methods handed down through centuries.
