Sopressa is a traditional salami from the Veneto region, where it is now made to many roughly similar recipes. Its name comes from the Provençal word saupressado, "salted and pressed". The paste is prepared with selected Italian pork meat, ground to a medium consistency and flavoured with fresh garlic and spices which give it its unique flavour and garlicky fragrance.
Sopressa is used for panini or for cooking, and is traditionally served with slices of warm polenta.

• Matured for: 90 days.
• Grain: medium.
• Standard weight: 3 Kg approx.
• Provenance: swine born. reared and slaughtered in Italy.
• Wine pairing: a classic Veneto red wines or any red wine.