Salami of the Treviso Brand

OSSOCOLLO It is a salami prepared with the pork neck meat, one of the finest products together with the ham and the back. With an intense flavor, it is excellent to taste sliced, as an appetizer, accompanied by fresh bread and a glass of wine. SALADO TREVISAN Always in the local tradition, is the salami of the “snack” made at home or outdoors. The use of garlic in the dough (Salàdo co’aio) offers advantages from the point of view of preservability – garlic is a natural antibacterial – healthy (it acts on intestinal parasites and on blood pressure) and taste. The Salàdo trevisan is about 25 centimeters long and is tied by hand with string. As for the sopressa trevisana, the meats used concern all cuts of pork such as pancetta, back fat, coppa, throat, loin, shoulder and the prized thigh. The meat is conserved using salt, pepper, a little nitrate and other natural flavors which allow it to be seasoned for a long time. SOPRESSA TREVIGIANA It is a medium-large sized sausage, stuffed into natural bovine casing tied with string, which by its nature has different diameters and typical ribs. The use of carefully selected and processed pork allows the Sopressa Trevisana to preserve a “natural softness and sweetness” for a long time. Traditionally all cuts of pork are used, even the most commercially valuable ones such as the thigh – used elsewhere for the production of raw hams. Meat preserves – as usual – with the use of salt, pepper, a little nitrate and other natural aromas which allow the prolonged aging – as in the past in the cellars of rural families – during which the “mature” salami and develops all its fragrances to the consumer’s table. Sometimes we proceed with the addition of local wine, also mulled wine, which further characterizes the harmony of different and pleasant flavors. SOPRESSA “INVESTIDA” In the “investida” version of the Sopressa to be “dressed” is not the Sopressa but the pork fillet that is in it. The fillets intended for filling, after being cleaned, are put into tanning, in order to absorb the salting, for a minimum period of 12 hours. The Sopressa meats are prepared with the classic method, and then placed on a plane and wrapped around the fillets, sometimes dipped in Prosecco wine. This is followed by the sacking phase, which must be carried out without the help of the screw filler. The seasoning depends on the diameter of the Sopressa and therefore on its weight, which can vary from 1.5 to 3.5 kilograms but which can reach 5-7 kg.