The Suppressed Vicentina joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 6, 2010.
Being a product PDO certification requires that the entire production process should be made in the Veneto region.
The Suppressed Vicentina PDO has ancient roots, evidenced by the numerous references in historical and artistic that have taken place over the centuries in the area of ​​Vicenza.
It is a sausage of quality, strongly linked to the territory of production, expression of culture and culinary traditions Local farmer: since the ’50s were dedicated to this product different events and festivals.
The supply of pigs is followed carefully and involves the almost exclusive use of grains nobles. Slaughter and processing take place in small local establishments, properly controlled, adopting a working method adapted to experience traditional. The climate and the characteristics of the air in this geographical area, surrounded by small Dolomites, the Berici and high plains of Asiago, affect both the phases of animal breeding that the curing stage of the sausage, giving it the taste and above that scent so typical and exclusive.
The Suppressed Vicentina PDO is characterized mainly by the fact that they are used the best cuts of pork. The selected meats are ground and then add the other ingredients mixed such as salt, pepper and other spices; the whole is then well mixed so that the paste is homogeneous. The curing time and the place are responsible for the exterior color, at first whitish, then gray: to cut the flesh is colored red to pinkish, with the fat distributed evenly. The spiciness, which in some cases may provide a hint of garlic, gives a delicate flavor and distinctive, slightly sweet but savory.

Consorzio sopressa vic.

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