Soprèssa Vicentina D.O.P. with garlic

The Salumificio dei Castelli is located in the heart of the Province of Vicenza, where it carries forward the traditional Venetian, and in particular Vicenza, art of curing meats. We are in the homeland of Sopréssa, which since 2003 has been awarded the Protected Designation of Origin, the first among Venetian cured meats to achieve this recognition â this is where the Soprèssa Vicentina D.O.P. with garlic is born

Soprèssa Vicentina D.O.P. with garlic

The Protected Designation of Origin (D.O.P) has distinguished Soprèssa Vicentina since 2003. Protected by a strict set of production standards, it is made exclusively with pigs born, raised, and slaughtered in the province of Vicenza, using all cuts of the pig, including the finest ones, to obtain a product of true excellence. The meat-curing company offers it in two traditional variants: mild and flavoured with garlic. The Soprèssa Vicentina DOP appears on the outside covered with a light layer of light grey mould, with a cylindrical and slightly curved shape. The texture is compact and at the same time tender; the slice shows a mixture with ivory-coloured flecks distributed so as to envelop the muscle sections, leaving the product soft. The grain is medium-coarse and the colour appears pink tending to red with clear ivory-coloured flecks. The texture on the palate is soft and offers little resistance when chewed. Made with the best cuts of pork, of extraordinary sweetness and softness, even after long ageing. All the cured meats from Salumeria dei Castelli are included in the A.I.C. (Associazione Italiana Celiachia) handbook.