Sopréssa al vino Breganze Torcolato D.O.C.

The Salumificio dei Castelli is located in the heart of the Province of Vicenza, where it carries on traditional Venetian pork butchery, in particular Vicenza-style. We are in the homeland of Sopréssa, which since 2003 has achieved the Protected Designation of Origin, the first among Venetian cured meats to obtain this recognition, and this is where the Sopréssa al vino Breganze Torcolato D.O.C. is born. Sopréssa al vino Breganze Torcolato D.O.C. From the meeting, at first sight a daring one, between the sopréssa of Salumificio dei Castelli and the celebrated passito wine of the upper Vicenza area, the Soprèssa al vino Breganze Torcolato DOC is born. A wine made in the Vicenza area from 100% Vespaiola native grapes. The presence of this wine in the mixture, besides sweetening and flavouring, helps leave the mouth pleasantly clean after tasting. On the outside it is covered by a light layer of pale grey mould, the shape is cylindrical, slightly curved. Once sliced, the slice appears glossy and compact, the grain is medium and the colour appears rosy red with clear ivory-coloured flecks. The texture on the palate is soft and offers little resistance when chewing, leaving a pleasant aftertaste characteristic of the passito wine. Thanks to the agreement signed with the Consorzio Tutela Vini D.O.C. Breganze, Salumificio dei Castelli is the only producer of sopréssa al vino Breganze Torcolato D.O.C. To make its cured meats, the salumificio uses fresh meat from heavy Italian pigs or prized beef cuts: carefully selected and hand-worked with a knife, ensuring a high level of quality control. All cuts of the pig are used, including the finest ones, to obtain a product of true excellence. All the cured meats from Salumeria dei Castelli are listed in the A.I.C. handbook (Associazione Italiana Celiachia).