Cold meats from the Marchlands of Treviso
This is a type of salami prepared with the meat from the neck of the pig and is one of the most highly considered parts together with those used for prosciutto (raw cured Italian ham) and the loin. It has a strong flavour and is ideal for tasting sliced, as a starter, with fresh bread and a glass of wine.
This salami has always been part of the local tradition, the one most commonly used for a quick bite or snack out, in the open or at home. The use of garlic in the mixture offers advantages as it helps to keep longer, in fact garlic is a natural antibacterial agent, while at the same time being healthy as it acts on intestinal parasites and affects blood pressure, as well as adding to the taste.
The salado trevisan is about 25 centimetres long and is tied up by hand with cooking thread. As with the making of brawn in this part of the country, the meat used basically comes from all the cuts of pork such as bacon, lard from the back, "coppa", throat, loin, shoulder and of course the first-rate haunch. Preservation of the meat is guaranteed with the use of salt, pepper, a little nitrate and natural aromas that provide the right conditions for a long period of seasoning.
This a medium to large-sized salami, stuffed into natural bovine intestine and tied with cooking thread. It presents different diameters and characteristic veining. The use of accurately selected and processed pork cuts allow the Sopressa Trevigiana to maintain its natural soft consistency and sweetness for a long time.
Traditionally all the cuts of pork are used, and also those which commercially are more sought-after, such as the haunch, otherwise used typically for the preparation of raw cured ham. The meat is preserved, following the tradition, with salt, pepper, a little nitrate and natural aromas that prepare it for a long period of seasoning, as took place in the past in the cellars of the farming families, during which the salami 'ages' and develops its full flavour until ready to be served at table. Sometimes local wine is used and even 'vin brulé' (mulled wine) which further characterizes the harmony of different though pleasant flavours
In the 'investida' or 'dressed' version of the Sopressa, actually it is not the Sopressa itself that is dressed but rather the pork fillet steak inside. The cuts destined to be used for filling the Sopressa are cleaned and stripped, after which they are pickled in brine for at least 12 hours so as to fully absorb the salt. The meat of the Sopressa is prepared with the classic method and then used to wrap the pork fillet steaks, sometimes soaked a little in Prosecco. The whole is then made into a sausage, by hand without the use of a machine. The period of aging depends on the dimensions of the Sopressa and therefore its weight which can vary from 1 ½ to 3 ½ kilos, or even reach up to 5-7 kg.
An association or consortium for the protection and commercialization of salamis from Treviso has been established.