Soprèssa Vicentina DOP and
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Introduction
Here we continue our presentation of Italy's 155 products of Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta).
This month we present two DOP salamis produced in the Veneto and Lombardy region respectively: Soprèssa Vicentina and Salame di Brianza.
Soprèssa Vicentina DOP (Veneto)
Protected Designations of Origin: Reg.CEE n. 2081 del 14.07.1992
The Soprèssa Vicentina DOP is made with pigs bred in the province of Vicenza and fed mostly a mixture of whole wheat flour with water and/or serum. The local microclimate and the air characteristics affect both the breeding and the ageing of the finished product, which result in its typical flavor, perfume and aroma. The pigs used to make this type of cold cut must weigh at least 130 kilograms (over 286 pounds) and be at least nine months old.
The Soprèssa Vicentina DOP has a slightly arched, cylindrical shape with variable length ranging from 25 to 30 centimeters (9.8 to 11.8 inches), up to 40 to 50 centimeters (15.7 to 19.7 inches), with variable diameter from 7 to 8 centimeters (2.75 to 3.15 inches), up to 10 to 12 centimeters (3.93 to 4.72 inches) respectively. The weight varies as well from 700 grams minimum, to over 7 kilograms (1.54 to 15.4 pounds). During the ageing period, the outside of the Soprèssa Vicentina DOP becomes whitish at first, then dark grey-brown because of the mold which covers the skin as time passes. When sliced, the meat is pinkish or faded red, with the characteristic irregular white dots of fat which have been mixed with the lean pork meat.
The perfume is spicy, with fragrance of aromatic herbs and, if used during the preparation, of garlic. The flavor is delicate, slightly sweet with notes of black pepper and, possibly, garlic.
Preparation
The pork meat is cut into sections and cooled for at least 24 hours at the temperature ranging from 0°C to 3°C (32°F to 37.4°F).
Afterwards the cuts of meat are separated from the bones, nerves, skin and cleaned thoroughly before being ground. The meat is then seasoned with salt, finely ground black pepper, cinnamon, cloves and rosemary, keeping it at a temperature of 3°C to 6°C (37.4°F to 42.8°F). Garlic, sugar and potassium nitrate may be added in the quantity allowed by the production rules.
The ingredients are well mixed, so that the fat parts and the lean meat are well amalgamated and the seasoning well distributed. The mixture is then filled into natural guts with minimum diameter of 8 centimeters (3.15 inches). The salami is then hung to drip for 12 hours at the temperature of 20°C to 24°C (68°F to 75.2°F), then it continues to dry for four to five days at decreasing temperatures down to 12°C to 14°C (53.6°F to 57.2°F). Including the draining and drying time, the ageing of the Soprèssa Vicentina DOP lasts from 60 days minimum, up to 120 days, depending on the size of the salami.
- Production Zone:
The whole province of Vicenza. - Producers' Organization:
Consorzio per la Tutela del Formaggio Pecorino Romano
Consorzio Salumifici Artigiani Vicentini
Via Enrico Fermi, 134
36100 Vicenza
Salame di Brianza DOP (Lombardy)
Protected Designations of Origin: Reg. CE n.1107/96
The Salame di Brianza DOP is made in Brianza, an area from which it takes its name which extends across the provinces of Milan, Lecco and Como.
The pigs used to prepare this type of salami must be bred in the Emilia Romagna, Lombardy and Piedmont regions exclusively.
The lean meat of the pork shoulder is ground along with parts of fat, the part otherwise used to make pancetta, throat and other lean parts. The whole is mixed and seasoned with salt, black pepper, garlic and wine. The addition of sugar or preservatives and antioxidant substances are allowed as well. The mixture is the filled into natural or synthetic gut, then left to mature.
The smaller salamis are ready for consumption after just 15 days, while the larger ones must age at least for five months.
The slice has lively red color and the flavor is soft and delicate.
- Production Zone:
The whole of Brianza, in the provinces of Milan, Lecco and Como. - Producers' Organization:
Consorzio Produttori Salame Brianza
Viale Corneggia 4 - Merate (CO)
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