Veneto is a region in the north-east of the Italian peninsula. Its territory is roughly the same as that of the former mainland empire of the Serenissima Republic of Venice, one of the oldest republics in the world. All of Veneto has a strong agricultural and industrial tradition. It is renowned for its wines and cuisine.
The most typical salami of the area is the Soppressa, a large sausage that has been consumed since the Middle Ages. It is a salami with a casing made from beef entrails, a final diameter ranging from 10 to 20 centimetres, and a weight between 2 and 8 kilograms.
The pork meat is carefully selected and minced. It contains a fat content of 25 to 30% of the total, and is mixed with pepper, garlic, and salt. The mixture is stuffed into beef entrails, expanding them. Before being hung to mature in an environment with a constant temperature of 16–20 degrees Celsius, the outer casing is tightened with string and then pierced with tiny holes to allow it to dry inside. The ageing process gives it a greyish-white colour, due to the mould that covers it. The maturation lasts from 6 months to 3 years. It is then consumed after being sliced on a cutting board. The meat appears pinkish, with characteristic irregular white marbling due to the fat content.
This sausage is available all year round in the main cities of Veneto (with a few local variations). After slicing, it is eaten with white bread and a glass of red wine. Some people grill it and serve it with vegetables and polenta.
Soppressa remains a simple food for farmers, but it tastes like heaven.
