您的购物车没有添加商品！
Sopressa Valligiana - 5 pieces x Kg. 3
销售价：
252.00€
Sopressa Valligiana by Verza Salumi is one of the classic products of our line which is still processed in traditional ways and with extreme care, both during the selection of the meat and in the production methods followed.
The average diameter of the product is about 105 mm.
The Sopressa Valligiana is our product par excellence and the flagship of our company. We are located at the foot of the Asiago highland in the heart of the Sopressa Vicentina production area; this product is part of the grassroots of our history and of our territory. The first records of this salami date back to many centuries ago and one of the most significant pieces of evidence dates from 1577, the year in which the artist Jacopo da Bassano produced the painting entitled “Christ in the house of Marta, Mary and Lazarus†in which a person is depicted cutting a salami which was later identified as Sopressa. For the production of this salami, we select only heavy Italian pigs from the best farms to guarantee prime quality. The meat used is processed and cased within 48 hours from slaughtering. The freshness and the high content of protein in the raw meat are essential to be able to carry out a slow maturing process in the traditional way without using additional sugar. On average, the Sopressa Valligiana is left to mature for about 100 days. Verza Salumi has always followed a precise method that allows its salamis to develop the natural fragrances and flavours that they would not otherwise have, keeping the mixture soft and not chewy on the palate, even after a lengthy maturing process. The Sopressa Valligiana by Verza Salumi is made only with 100% heavy Italian pigs and it is without: sugar, gluten, allergens, polyphosphate, milk protein and its derivatives. This product has a minimum processing time of 100 days and during this period it has a middle weight loss of about 30%, so we need more than 4 kg. of fresh meat in order to have a finish product around 3 kg. . Today Verza Salumi is one of the few remaining company to produce cured meat product without adding sugar and this is a pride for us. What does it means using sugar? First of all, sugars are an accelerators of the seasoning time. Sugars allow the products to remain compact during the cutting also with a short processing time, otherwise without sugar the slice crumble, the final result is an elastic meat dough. This method (adding sugars) is used to have products ready to eat in a short time and have, in this way, a lower loss of weight on the products but the products are not really at the end of their seasoning time. Our long traditional seasoning helps the products to develop natural aromas and flavours that otherwise they couldn’t have. Moreover with sugars you can also use meat with a low content of proteins like frozen meat or refuse of meat, in this case the sugars help to unite the meat dough. For our products we use simple ingredients: first quality fresh meat, natural spices and herbs, about 50 years of experience and the help of the weather of our valley.
The Sopressa Valligiana is our product par excellence and the flagship of our company. We are located at the foot of the Asiago highland in the heart of the Sopressa Vicentina production area; this product is part of the grassroots of our history and of our territory. The first records of this salami date back to many centuries ago and one of the most significant pieces of evidence dates from 1577, the year in which the artist Jacopo da Bassano produced the painting entitled “Christ in the house of Marta, Mary and Lazarus†in which a person is depicted cutting a salami which was later identified as Sopressa. For the production of this salami, we select only heavy Italian pigs from the best farms to guarantee prime quality. The meat used is processed and cased within 48 hours from slaughtering. The freshness and the high content of protein in the raw meat are essential to be able to carry out a slow maturing process in the traditional way without using additional sugar. On average, the Sopressa Valligiana is left to mature for about 100 days. Verza Salumi has always followed a precise method that allows its salamis to develop the natural fragrances and flavours that they would not otherwise have, keeping the mixture soft and not chewy on the palate, even after a lengthy maturing process. The Sopressa Valligiana by Verza Salumi is made only with 100% heavy Italian pigs and it is without: sugar, gluten, allergens, polyphosphate, milk protein and its derivatives. This product has a minimum processing time of 100 days and during this period it has a middle weight loss of about 30%, so we need more than 4 kg. of fresh meat in order to have a finish product around 3 kg. . Today Verza Salumi is one of the few remaining company to produce cured meat product without adding sugar and this is a pride for us. What does it means using sugar? First of all, sugars are an accelerators of the seasoning time. Sugars allow the products to remain compact during the cutting also with a short processing time, otherwise without sugar the slice crumble, the final result is an elastic meat dough. This method (adding sugars) is used to have products ready to eat in a short time and have, in this way, a lower loss of weight on the products but the products are not really at the end of their seasoning time. Our long traditional seasoning helps the products to develop natural aromas and flavours that otherwise they couldn’t have. Moreover with sugars you can also use meat with a low content of proteins like frozen meat or refuse of meat, in this case the sugars help to unite the meat dough. For our products we use simple ingredients: first quality fresh meat, natural spices and herbs, about 50 years of experience and the help of the weather of our valley.