Soprèssa Vicentina

Soprèssa Vicentina is an uncooked, matured sausage product made from all prime cuts of pig, produced entirely within Vicenza province. Pigs must be born and reared on farms in that province, and the finished product is characterised by a soft, dense texture and a casing of natural gut with a diameter of 8 cm or more.

About this designation

Soprèssa Vicentina received PDO protection on 15 May 2002 under file number PDO-IT-0145 (eAmbrosia identifier EUGI00000013593). The production area covers Vicenza province in its entirety, and all pigs supplying the raw material must be born and reared on farms located within that province. The minimum slaughter age is nine months, verifiable from a mark tattooed on the leg or ear within the first 30 days following birth. Meat meal may not be fed to the pigs from birth until the end of the growing-finishing phase, and feed prepared from animal material other than milk may not be given during fattening; whey and buttermilk combined must not exceed 15 litres per head per day. The selected cuts are minced through plates with holes between 6 mm and 7 mm in diameter, then mixed with ingredients including garlic at 100 g per 100 kg of mix and sugars at 150 g per 100 kg of mix. The mixture is filled into natural gut casings with a diameter of 8 cm or more. Maturing periods, including draining and drying, vary by weight: 60 days or more for the 1–1.5 kg size, 80 days or more for 1.5–2.5 kg, 90 days or more for 2.5–3.5 kg, and 120 days or more for 3.5–8 kg. Netting may not be used for binding. The label must carry the name Soprèssa Vicentina DOP in clear, indelible letters.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 15 May 2002 under file number PDO-IT-0145; eAmbrosia identifier EUGI00000013593.
• All pigs must be born and reared within Vicenza province, with a minimum slaughter age of nine months.
• Natural gut casings must have a diameter of 8 cm or more; netting may not be used for binding.
• Maturing periods range from 60 days or more (1–1.5 kg) to 120 days or more (3.5–8 kg), depending on size.

Tasting notes

Veneto large-format aged salami from Vicenza area. Mild sweet pork flavor with garlic, pepper, cloves, soft texture from extended aging.

HoReCa use

Sliced for Vicentino antipasto with polenta and aged Asiago; paired with Soave or Bardolino wines.

Packaging

• whole-piece-vacuum-1.5-3kg
• half-piece-vacuum-1kg
• deli-sliced-vacuum-100g