Sopressa trevigiana

The sopressa trevigiana is one of the area’s most representative cured meats, a symbol of Veneto’s pork butchery art. It is a sausage made from coarsely ground pork, seasoned with garlic, pepper, red wine and other spices according to family recipes. Stuffed into large natural casings, it is cured for several months in cool, ventilated rooms. Its texture is soft, its taste full but harmonious, with flavors varying from area to area. Sopressa is eaten in thick slices, accompanied by homemade bread or polenta. In the Marca Trevigiana, it is a must in rustic chopping boards, Sunday lunches and peasant snacks. Today many artisanal versions have received quality recognition and are protected by specifications. Sopressa represents not only a product, but a cultural heritage, capable of telling the story of the time, patience and knowledge of generations of pork butchers.