Sopressa trevigiana
- Area
- Treviso province
- Seasoning
- Salt, pepper and a little cumin
- Casing
- Beef
Sopressa Veneta (PAT)
Venetian sopressa encompasses large cured pork salumi with distinct local traditions, including Treviso and Padua versions.
- Animal
- Pork
- Region
- Veneto
- Local examples
- Trevigiana; nostrana padovana
- Casing
- Beef casing in both atlas examples
Treviso and Padua versions
Veneto Agricoltura’s traditional-products atlas gives these versions separate entries. The umbrella name is not a single production specification.
Sopressa nostrana padovana
- Area
- Padua and its province
- Seasoning
- Salt, pepper; garlic may be added
- Casing
- Beef
| Sopressa trevigiana | Sopressa nostrana padovana | |
|---|---|---|
| Area | Treviso province | Padua and its province |
| Seasoning | Salt, pepper and a little cumin | Salt, pepper; garlic may be added |
| Casing | Beef | Beef |
Treviso and Padua, two sopressa examples
The Veneto atlas describes the Treviso example as medium-ground lean pork and belly fat seasoned with salt, pepper and a little cumin, then filled into beef casing, pierced, dried and aged. The Padua example also uses beef casing and hand tying, followed by drying and maturation with controlled temperature, humidity and ventilation. Garlic-flavoured wine or garlic juice is optional in the Padua account.
