With garlic
- Garlic
- Present
Sopressa Vicentina
Soprèssa Vicentina DOP is a tender, coarse-textured pork salume made entirely within Vicenza province, with or without garlic.
- Meat
- Pork
- Where it is made
- Vicenza province
- Protection
- DOP
- Maturation including drying
- Minimum varies with weight: 60–120 days
With or without garlic
The specification recognizes both aromatic versions. Their minimum maturation depends on weight, not on garlic.
Without garlic
- Garlic
- Absent
| With garlic | Without garlic | |
|---|---|---|
| Garlic | Present | Absent |
The province shapes the whole production chain
The pigs are born and raised in Vicenza province, where slaughter, processing and curing also take place. Selected cuts are ground through a 6–7 mm plate and placed in natural casing. Minimum maturation includes draining and drying: 60, 80, 90 or 120 days according to weight at stuffing. A single age cannot describe every size.
