Sopressa Trevigiana
Sopressa Trevigiana is a large cured pork salume from Treviso, with a soft, compact slice and a curved beef casing.
- Animal
- Pork
- Area
- Treviso province, Veneto
- Casing
- Natural beef casing
- Seasoning
- Salt, pepper and a little cumin
A large salume with a gentle curve
The regional atlas describes medium-ground lean pork mixed with belly fat, salt, pepper and a small amount of cumin. Some producers add white or red wine. A beef casing gives the salume its curved shape; tying compacts the mixture before drying and maturation.
Slice it for the antipasto
Veneto Agricoltura describes serving the mature sopressa sliced, without further cooking. Our suggestion: let its soft slice take the lead on a simple bread-and-salumi board.
